Crème Brûlée French Toast: The Overnight Secret to a Caramelized Breakfast Dream

Imagine the crackle of a perfectly torched sugar crust giving way to a center so luxuriously soft and custardy, it tastes like dessert for breakfast. That’s the magic of Crème Brûlée French Toast. This recipe isn’t just an upgrade; it’s a transformation of a classic into a show-stopping centerpiece worthy of holidays, celebratory brunches, or turning an ordinary Saturday into something spectacular.

Introduction: A Breakfast Revolution

At Cooking With Emy, we believe breakfast should be an event, not just a meal. This Crème Brûlée French Toast recipe is the embodiment of that philosophy. It masterfully combines the rich, eggy custard of traditional French toast with the iconic caramelized sugar top of the classic French dessert, crème brûlée. The result? A dish that is impossibly elegant yet deceptively simple to make, especially with our preferred overnight method.

The genius lies in the preparation. By letting thick slices of brioche or challah bathe in a vanilla-speckled custard overnight, the bread undergoes a miraculous change. It doesn’t just get soggy; it absorbs the mixture completely, transforming each slice into a bread pudding-like consistency that bakes up with a crisp, sugary lid and a melt-in-your-mouth interior. It’s the ultimate make-ahead breakfast, freeing you up to enjoy your guests and that second cup of coffee.

Why This Is The Best Crème Brûlée French Toast Recipe

You might find other recipes, but ours is meticulously tested to guarantee success and maximum flavor. First, we insist on the overnight soak. This isn’t a suggestion; it’s the key to achieving that unparalleled custardy center without any dry, eggy bits. The bread becomes one with the custard.

Second, our custard ratio is perfect. The combination of whole milk and heavy cream provides a lush, silky base that’s rich but not overwhelming. The vanilla and cinnamon add warm, aromatic notes that complement, not compete with, the star of the show: the caramelized sugar crust.

Finally, we provide clear instructions for achieving that signature “brûlée” crackle, whether you use your oven’s broiler or a culinary torch. This recipe delivers restaurant-quality results right in your home kitchen, making you the brunch hero every time.

Ingredients & Substitutions

Quality ingredients make a profound difference here. Let’s break down what you need and why.

Smart Substitutions

• Bread: For gluten-free, use a sturdy gluten-free brioche or artisanal loaf. Texas toast or thick-cut French bread work in a pinch.
• Eggs (Vegan): Replace each egg with a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit 5 mins).
• Dairy-Free: Use full-fat canned coconut milk for the heavy cream and a rich, unsweetened oat or almond milk for the whole milk.
• Lighter Version: Substitute the heavy cream with half-and-half or additional whole milk.
• Sugar: The 1/4 cup in the custard can be light brown sugar for a deeper, caramel note. The topping sugar must be granulated for proper caramelization.

💡 The Kitchen Team’s Pro Tip: Always use day-old or slightly stale bread. It’s less fragile and absorbs the custard like a champ without falling apart, giving you the perfect texture.

Step-by-Step Instructions

Follow these steps for foolproof, decadent French toast.

Step 1: Prep the Bread & Dish

Generously butter a 9×13 inch baking dish. Slice your brioche or challah into 1-inch thick slices. Arrange them in the dish in a single layer, squeezing them in snugly. They can overlap slightly.

Step 2: Make the Custard

In a large bowl, whisk the 4 eggs vigorously until well beaten and slightly frothy. Add the 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tbsp vanilla extract, 1 tsp cinnamon, and a pinch of salt. Whisk until the sugar is completely dissolved and the mixture is perfectly smooth and homogenous.

Step 3: The Crucial Soak

Slowly and evenly pour the custard mixture over the arranged bread slices. Using clean hands or a spatula, gently press down on the bread to ensure every piece is submerged and starting to soak up the liquid. Cover the dish tightly with plastic wrap.

Refrigerate for at least 4 hours, but ideally overnight (8-12 hours). This is non-negotiable for the best texture. Flip the slices halfway through if possible.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Remove the baking dish from the fridge and discard the plastic wrap. Let it sit on the counter while the oven heats. Bake in the preheated oven for 30-35 minutes. The French toast should be puffed, set in the center, and the edges should be lightly golden.

Step 5: Create the Brûlée Crust

Remove the dish from the oven. Evenly sprinkle the remaining 1 tablespoon of granulated sugar over the entire surface.

• Broiler Method: Turn your oven to broil (high, if you have options). Place the dish back in the oven, 4-6 inches from the broiler element. Watch CLOSELY! Broil for 1-3 minutes until the sugar is melted, bubbly, and caramelized to a deep amber color.
• Kitchen Torch Method: This offers more control. Simply torch the sugar in a circular motion until it melts and forms a hard, glass-like caramelized layer.

💡 The Kitchen Team’s Pro Tip: Let the French toast rest for 5-10 minutes after applying the sugar crust. This allows the caramel to harden properly, giving you that satisfying “crack” when you serve it.

Serving Suggestions

This dish is stunning on its own, but a few accompaniments elevate it to legendary status. Serve it directly from the baking dish for a family-style presentation, or plate individual slices.

• Classic: A light dusting of powdered sugar and a side of crispy bacon or breakfast sausage.
• Fruity: Fresh berries (raspberries, blueberries, strawberries), a compote, or sautéed apples or peaches cut through the richness beautifully.
• Indulgent: A drizzle of pure maple syrup, a dollop of whipped cream, or even a scoop of vanilla ice cream for the ultimate dessert-breakfast.
• Beverage Pairing: Serve with strong coffee, a citrusy mimosa, or a pot of hot tea.

Storage & Reheating Instructions

Storage: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Note: The caramelized topping will soften in the fridge.

Reheating (To Restore the Crunch): The oven is best. Preheat to 350°F. Place slices on a baking sheet and warm for 8-10 minutes. For the last 1-2 minutes, turn on the broiler to re-crisp the top. The microwave will make it soggy, so avoid it if possible.

Delicious Variations to Try

• Orange-Vanilla: Add 1 tbsp of orange zest to the custard and use orange liqueur (like Grand Marnier) in place of 1 tsp of the vanilla.
• Chocolate-Hazelnut: Whisk 2 tbsp of chocolate-hazelnut spread into the warm custard until smooth before pouring over bread.
• Pumpkin Spice: Add 1/2 cup of pumpkin puree and 1 tsp of pumpkin pie spice to the custard mixture.
• Berry Bliss: Scatter a cup of fresh or frozen berries (like blueberries or raspberries) in the baking dish before adding the bread and custard.
• Savory-Sweet: Use a pinch of flaky sea salt (like Maldon) on top of the caramelized sugar for a gourmet touch.

Frequently Asked Questions

Pin this stunning Crème Brûlée French Toast to your Brunch Board!

Crème Brûlée French Toast: Your New Favorite Breakfast Indulgence

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• Author: Chef Emy

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Description

Experience the luxurious flavors of Crème Brûlée French Toast, offering a decadent breakfast indulgence that’s customizable for everyone.

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Ingredients

Scale 1x2x3x

• 8 slices Brioche or Challah Bread (Substitute with gluten-free bread for a gluten-free option.)
• 4 large Eggs (Replace with a flaxseed mixture for a vegan option.)
• 1 cup Whole Milk (Consider almond or oat milk for a dairy-free result.)
• 1/2 cup Heavy Cream (Use half-and-half or omit for a lighter version.)
• 1/4 cup Granulated Sugar (Brown sugar can deepen the flavor profile.)
• 1 tablespoon Vanilla Extract (Substitute with vanilla bean paste for a more intense taste.)
• 1 teaspoon Ground Cinnamon (You can use nutmeg as an alternative.)
• 1 pinch Salt (Balances sweetness and enhances overall flavor.)
• 1 tablespoon Granulated Sugar (Sprinkled on top to create the irresistible caramelized crust.)

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Instructions

1. Preheat your oven to 350°F (175°C). Slice the brioche or challah bread into 1-inch thick pieces and arrange in a greased baking dish.
2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth.
3. Pour the custard over the arranged bread slices, gently press down to soak, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
4. Remove from the refrigerator, let sit for 10 minutes. Ensure oven is preheated to 350°F (175°C).
5. Bake for 25-30 minutes until the edges are golden brown and the custard is set. Optionally, broil for 2-3 minutes for a crispy top.
6. Sprinkle granulated sugar over the top and caramelize using a kitchen torch or under the broiler. Watch closely to prevent burning.
7. Allow to cool slightly before serving and top with fresh berries, powdered sugar, and maple syrup.

Crème Brûlée French Toast: The Overnight Secret to a No-Fuss, Fancy Brunch

Introduction: A Breakfast Revolution

Imagine the crackle of a caramelized sugar crust giving way to a center so luxuriously soft and custardy, it tastes like dessert masquerading as breakfast. Welcome to the world of Crème Brûlée French Toast, the ultimate brunch showstopper that transforms humble ingredients into pure morning magic. This isn’t just French toast; it’s an experience—a decadent fusion of a classic breakfast staple and the elegant, creamy richness of the iconic French dessert, crème brûlée.

At Cooking With Emy, we believe that extraordinary mornings don’t require extraordinary effort. This recipe is your secret weapon. By doing most of the work the night before, you can wake up, pop a dish in the oven, and effortlessly present a gourmet breakfast that will have everyone thinking you trained in a Parisian patisserie. It’s perfect for holiday mornings, celebratory brunches, or when you simply decide that today deserves a little extra sweetness and luxury.

Why This Is The Best Crème Brûlée French Toast Recipe

You might be wondering what sets this recipe apart from a standard baked French toast. The answer lies in the meticulous balance of technique and ingredients designed to replicate the true soul of crème brûlée.

First, we use a specific ratio of whole milk to heavy cream. This creates a custard base that is far richer and more velvety than one made with milk alone. The eggs are fully incorporated until the mixture is perfectly smooth, ensuring no unseemly white streaks and an even, golden set after baking.

The magic, however, is in the dual-sugar system. Sugar is whisked into the custard to sweeten the interior, but the real star is the tablespoon of granulated sugar sprinkled on top just before baking. As it bakes, this layer melts and re-solidifies into that signature crisp, glass-like caramelized topping—the “brûlée” itself. No kitchen torch required!

Finally, the choice of bread is non-negotiable. A sturdy, rich bread like brioche or challah acts as a sponge, soaking up the decadent custard without disintegrating. It provides a buttery, tender foundation that holds its structure, resulting in a sublime contrast of textures in every single bite.

Ingredients & Substitutions

Gathering the right ingredients is the first step to success. Here’s exactly what you’ll need and why each component matters, along with smart swaps for dietary needs.

Step-by-Step Instructions

Follow these detailed steps for foolproof, restaurant-quality results every single time.

Step 1: Prepare the Bread & Baking Dish

Generously butter the bottom and sides of a 9×13 inch baking dish. Slice your brioche or challah into 1-inch thick slices. If using a loaf, day-old bread is actually ideal as it soaks up the custard more eagerly without falling apart. Arrange the slices in a single layer in the prepared dish, slightly overlapping if necessary.

Step 2: Create the Luxurious Custard

In a large mixing bowl, crack the 4 eggs. Whisk vigorously until they are completely smooth and uniform—no strands of egg white should remain. This is crucial for a silky texture. To the beaten eggs, add the 1 cup of whole milk, 1/2 cup of heavy cream, 1/4 cup of granulated sugar, 1 tablespoon of vanilla extract, 1 teaspoon of cinnamon, and a generous pinch of salt. Whisk again until the sugar is completely dissolved and the mixture is homogenous.

Step 3: The Soak (The Overnight Secret)

Slowly and evenly pour the custard mixture over the arranged bread slices. Using clean hands or a spatula, gently press down on each slice to help it fully submerge and begin absorbing the liquid. Cover the entire dish tightly with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate for at least 4 hours, but ideally overnight (8-12 hours). This long, slow soak is non-negotiable. It allows the bread to become fully saturated with custard all the way to its core, resulting in that melt-in-your-mouth interior.

Step 4: Bake to Perfection

When ready to bake, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and discard the plastic wrap. Evenly sprinkle the remaining 1 tablespoon of granulated sugar over the top of the entire dish. This is what will caramelize and create the iconic “brûlée” crust.

Place the dish on the center rack of the preheated oven. Bake for 35-40 minutes. The French toast is done when the top is golden brown and crisp, the edges are puffed, and the center is set (it shouldn’t jiggle excessively when you gently shake the pan).

Step 5: The Final Touch & Rest

Remove the dish from the oven. For an extra crackly top, you can optionally use a kitchen torch to blast the sugar topping for 10-15 seconds until it darkens slightly and bubbles. Let the French toast rest in the dish for 5-10 minutes before serving. This allows the custard to set fully, making it easier to slice and serve neatly.

Serving Suggestions

This Crème Brûlée French Toast is spectacular on its own, but a few accompaniments can elevate it to a legendary brunch centerpiece.

• Classic Elegance: A simple dusting of powdered sugar and a side of fresh mixed berries (raspberries, blueberries, strawberries) cuts through the richness beautifully.
• Indulgent Feast: Drizzle with warm pure maple syrup, a dollop of freshly whipped cream, and a sprinkle of toasted pecans or almonds for added crunch.
• Seasonal Twist: In the fall, serve with a side of sautéed cinnamon apples or pears. In the summer, top with macerated peaches or a berry compote.
• Savory Balance: Pair with crispy bacon, breakfast sausage, or a light, herby frittata to create a perfectly balanced meal.

Storage & Reheating

Avoid microwaving if possible, as it will make the caramelized top soggy and the texture rubbery.

Creative Variations

Once you’ve mastered the classic, the canvas is yours to paint! Here are some inspired twists from The Kitchen Team.

• Chocolate Hazelnut Dream: Add 1/4 cup of Nutella or cocoa powder to the custard mixture. Sprinkle with chopped toasted hazelnuts before baking.
• Orange-Scented Bliss: Add the zest of one orange and 1 tablespoon of Grand Marnier or Cointreau to the custard. The citrus brightens the entire dish.
• Pumpkin Spice Delight: Mix 1/2 cup of pumpkin puree and 1 tsp of pumpkin pie spice into the custard for a perfect autumn version.
• Berry Burst: Scatter a cup of fresh or frozen blueberries or raspberries between the bread slices before pouring the custard over.
• Savory-Sweet Bacon Maple: Crumble 4-6 slices of cooked bacon into the custard. Use maple syrup instead of granulated sugar in the custard, and sprinkle with a touch of black pepper.

Frequently Asked Questions

Share the Love!

If this Crème Brûlée French Toast turns your morning into a celebration, we’d love to see it! Share your creations with us on social media by tagging @cookingwithemy. Don’t forget to save this recipe to your brunch board on Pinterest so you always have it handy for your next special occasion.

From all of us at The Kitchen Team, we hope this recipe brings a touch of effortless elegance and a whole lot of joy to your table. Happy cooking!

Crème Brûlée French Toast: Your New Favorite Breakfast Indulgence

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• 
  Author: Chef Emy

Print Recipe

Pin Recipe

Description

Experience the luxurious flavors of Crème Brûlée French Toast, offering a decadent breakfast indulgence that’s customizable for everyone.

---

Ingredients

Scale
1x2x3x

• 8 slices Brioche or Challah Bread (Substitute with gluten-free bread for a gluten-free option.)
• 4 large Eggs (Replace with a flaxseed mixture for a vegan option.)
• 1 cup Whole Milk (Consider almond or oat milk for a dairy-free result.)
• 1/2 cup Heavy Cream (Use half-and-half or omit for a lighter version.)
• 1/4 cup Granulated Sugar (Brown sugar can deepen the flavor profile.)
• 1 tablespoon Vanilla Extract (Substitute with vanilla bean paste for a more intense taste.)
• 1 teaspoon Ground Cinnamon (You can use nutmeg as an alternative.)
• 1 pinch Salt (Balances sweetness and enhances overall flavor.)
• 1 tablespoon Granulated Sugar (Sprinkled on top to create the irresistible caramelized crust.)

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Instructions

1. Preheat your oven to 350°F (175°C). Slice the brioche or challah bread into 1-inch thick pieces and arrange in a greased baking dish.
2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth.
3. Pour the custard over the arranged bread slices, gently press down to soak, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
4. Remove from the refrigerator, let sit for 10 minutes. Ensure oven is preheated to 350°F (175°C).
5. Bake for 25-30 minutes until the edges are golden brown and the custard is set. Optionally, broil for 2-3 minutes for a crispy top.
6. Sprinkle granulated sugar over the top and caramelize using a kitchen torch or under the broiler. Watch closely to prevent burning.
7. Allow to cool slightly before serving and top with fresh berries, powdered sugar, and maple syrup.

The Ultimate Make-Ahead Brunch: Best Pioneer Woman French Toast Casserole

Imagine the scent of cinnamon and vanilla wafting from your oven, promising a breakfast of fluffy, custardy bread and pockets of melted cream cheese. This isn’t just any breakfast casserole; this is our perfected, crowd-pleasing take on the Best Pioneer Woman French Toast Casserole. Designed for lazy weekends, bustling holiday mornings, or any day that deserves a special start, this recipe delivers incredible flavor with minimal morning effort. By preparing it the night before, you gift yourself the luxury of a hot, decadent brunch that bakes while you sip your coffee. Let’s create some delicious memories.

Why This Casserole is a Weekend Game-Changer

Brunch is more than a meal; it’s an event. It’s the leisurely weekend ritual where conversations flow as freely as the maple syrup. The challenge? No one wants to be stuck in the kitchen while everyone else is relaxing. Enter the genius of the French toast casserole, specifically our homage to the hearty, home-style cooking made famous by The Pioneer Woman. This recipe transforms the classic stovetop French toast into a magnificent, shareable bake. The magic lies in the overnight rest. The thick brioche bread slowly absorbs a rich custard of eggs, milk, cream, and warm spices, resulting in a texture that’s uniformly soft and pudding-like within, with a gloriously golden, slightly crisp top. Adding chunks of cream cheese creates delightful pockets of tangy richness that cut through the sweetness perfectly. It’s the ultimate comfort food that feeds a crowd with grace and ease.

Why This is The Best Pioneer Woman French Toast Casserole

You might wonder what sets this recipe apart from the dozens of other French toast bakes out there. The answer is in the carefully balanced details. First, we insist on brioche bread. Its high egg and butter content gives it a tender, pillowy structure that holds up to the custard without disintegrating, offering the perfect “melt-in-your-mouth” quality. Second, our custard ratio is meticulously tested. We use whole milk and a touch of heavy cream for unparalleled richness, but the recipe remains adaptable if you only have milk on hand. Third, the inclusion of real cream cheese chunks is a game-changer. They don’t fully melt away; instead, they bake into soft, creamy surprises in every bite. Finally, the overnight step isn’t just a suggestion—it’s the secret weapon. This patience allows every molecule of bread to become saturated, ensuring there are no dry spots, just consistent, decadent perfection from edge to edge.

Ingredients & Substitutions

Gathering simple, quality ingredients is the first step to brunch success. Here’s what you’ll need for this iconic casserole.

Step-by-Step Instructions

Follow these simple steps for a foolproof, impressive brunch centerpiece.

Step 1: Prepare the Bread & Dish

Generously butter a 9×13 inch baking dish. Slice the brioche loaf into 1-inch cubes (no need to remove the crusts). Spread the cubes evenly in the prepared dish. Scatter the cubed cream cheese evenly over the bread.

Step 2: Make the Custard

In a very large mixing bowl, whisk the eggs vigorously until well beaten and slightly frothy. Add the milk, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk for a full 2-3 minutes until the brown sugar is completely dissolved and the mixture is perfectly smooth and homogenous.

Step 3: Assemble & Chill Overnight

Slowly and evenly pour the custard mixture over the bread and cream cheese in the baking dish. Using clean hands or a spatula, gently press down on the bread to help it submerge and start soaking up the liquid. Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours, or up to 24 hours. This is the non-negotiable step for perfect texture.

Step 4: Bake to Perfection

When ready to bake, take the casserole out of the fridge and let it sit on the counter while you preheat your oven to 350°F (175°C). Remove the cover. Bake for 45-55 minutes, or until the top is deep golden brown, the edges are puffed, and the center is set (it should have just a slight jiggle, not a liquid wobble).

Step 5: Rest and Serve

Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the custard to finish setting, making it easier to slice and serve neatly.

Serving Suggestions

This casserole is a masterpiece on its own, but the right toppings elevate it to legendary status. Serve it directly from the baking dish for a rustic, family-style presentation.

• The Classic: A generous drizzle of warm maple syrup and a dusting of powdered sugar.
• Fruit Forward: Top with fresh berries (strawberries, blueberries, raspberries), sautéed apples or peaches, or a quick berry compote.
• For Crunch: Sprinkle with toasted pecans, walnuts, or sliced almonds.
• Indulgent: A dollop of freshly whipped cream or a scoop of vanilla ice cream turns it into a dessert-for-breakfast treat.
• Savory Balance: Serve alongside crispy bacon, breakfast sausage links, or a fluffy frittata for a complete feast.

Storage & Reheating

Storage: Allow any leftovers to cool completely. Cover the baking dish tightly with foil or transfer portions to an airtight container. It will keep in the refrigerator for up to 3 days.

Reheating: For best results, reheat individual portions in the microwave for 60-90 seconds until warmed through. To reheat a larger portion, cover with foil and warm in a 300°F oven for 15-20 minutes. Add a sprinkle of water before covering to prevent drying out.

Freezing: We do not recommend freezing the fully assembled and baked casserole, as the texture of the custard and bread can become watery and grainy upon thawing.

Delicious Variations

Once you’ve mastered the classic, try these delicious twists!

Frequently Asked Questions

Can I make this Pioneer Woman French toast casserole without overnight chilling?

You can bake it immediately, but the results will not be the same. The bread won’t have time to fully absorb the custard, leading to a texture that’s wet on the bottom and dry on top. The overnight rest is crucial for the signature uniform, pudding-like consistency.

What’s the best bread to use besides brioche?

Challah is an excellent second choice. A sturdy French bread or sourdough loaf also works well, but expect a slightly chewier texture. Avoid soft, pre-sliced sandwich bread as it can turn to mush.

Can I use half-and-half instead of heavy cream?

Absolutely! Half-and-half is a perfect substitute and will still yield a very rich and creamy casserole.

My casserole is still wet in the middle after the bake time. What should I do?

Simply cover the top with foil to prevent over-browning and continue baking in 5-minute increments until the center is set. Oven temperatures can vary, and a particularly cold start from the fridge can add time.

Can I make this recipe dairy-free?

Yes, with a few swaps. Use a high-quality dairy-free brioche, substitute the milk and cream with unsweetened almond or oat milk, and use a vegan cream cheese alternative. The flavor will be different but still delicious.

How far in advance can I assemble this?

For optimal results, we recommend 8-24 hours. The sweet spot is 12 hours. Beyond 24 hours, the bread can become overly soft.

Is it necessary to use cream cheese?

While it adds a wonderful tangy richness and creamy pockets, you can omit it. The casserole will still be delicious, just slightly less decadent.

Can I double this recipe for a crowd?

Yes! Double all ingredients and bake in two 9×13-inch dishes. You may need to add 5-10 minutes to the baking time. Ensure they are spaced out in the oven for proper air circulation.

Share the Brunch Love!

Did you make this Best Pioneer Woman French Toast Casserole? We would be thrilled to see your creation! Share your photos and tell us about your experience in the comments below. Don’t forget to tag @cookingwithemy on social media—it makes our day!

Best Pioneer Woman French Toast Casserole

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• 
  Author: Chef Emy

Print Recipe

Pin Recipe

Description

A delightful and versatile French toast casserole with a perfect balance of cinnamon, vanilla, and cream cheese flavors, offering a cozy and decadent breakfast or brunch experience.

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Ingredients

Scale
1x2x3x

• 1 loaf of sliced brioche bread
• 6 large eggs
• 2 cups milk
• 8 oz cream cheese, cut into chunks
• 1 tsp cinnamon
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Optional: Fresh fruits, nuts, or whipped cream for garnish

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Instructions

1. Grease a baking dish and arrange the sliced brioche bread in layers.
2. In a mixing bowl, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla extract.
3. Pour the egg mixture over the bread slices, ensuring each piece is well-coated.
4. Add chunks of cream cheese on top of the casserole for extra creaminess.
5. Cover the dish and refrigerate it overnight to allow the flavors to meld together.
6. Preheat your oven the next morning and bake the casserole until golden brown and set.
7. Serve the French toast casserole hot, topped with your favorite fruits, nuts, or a drizzle of maple syrup.

The Ultimate Make-Ahead Brunch: Our Best Pioneer Woman French Toast Casserole

We are The Kitchen Team at CookingWithEmy.com. We hope this recipe brings as much joy to your table as it does to ours. Remember, the best meals are the ones shared with loved ones. Happy cooking!

Best Pioneer Woman French Toast Casserole

---

• 
  Author: Chef Emy

Print Recipe

Pin Recipe

Description

A delightful and versatile French toast casserole with a perfect balance of cinnamon, vanilla, and cream cheese flavors, offering a cozy and decadent breakfast or brunch experience.

---

Ingredients

Scale
1x2x3x

• 1 loaf of sliced brioche bread
• 6 large eggs
• 2 cups milk
• 8 oz cream cheese, cut into chunks
• 1 tsp cinnamon
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Optional: Fresh fruits, nuts, or whipped cream for garnish

---

Instructions

1. Grease a baking dish and arrange the sliced brioche bread in layers.
2. In a mixing bowl, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla extract.
3. Pour the egg mixture over the bread slices, ensuring each piece is well-coated.
4. Add chunks of cream cheese on top of the casserole for extra creaminess.
5. Cover the dish and refrigerate it overnight to allow the flavors to meld together.
6. Preheat your oven the next morning and bake the casserole until golden brown and set.
7. Serve the French toast casserole hot, topped with your favorite fruits, nuts, or a drizzle of maple syrup.

Hawaiian Roll French Toast: The Secret to Unbelievably Fluffy & Sweet Breakfast Clouds

The Ultimate Comfort Breakfast: Transforming Humble Rolls into a Luxurious Feast

Welcome back to CookingWithEmy.com, where we turn simple ingredients into extraordinary meals. Today, we’re tackling a breakfast game-changer that will make you rethink French toast forever. Forget thick slices of bread that can be dense and eggy in the center. We’re using the magic of Hawaiian rolls to create individual, bite-sized pillows of sweet, cinnamon-kissed perfection. This Hawaiian Roll French Toast is not just a recipe; it’s a revelation. The inherent sweetness and incredible softness of the rolls absorb the rich custard like a dream, resulting in a texture that’s simultaneously crispy on the outside and cloud-like on the inside. It’s the perfect centerpiece for a lazy weekend brunch, a holiday morning, or any day you deserve a treat that feels both indulgent and comforting.

The beauty of this recipe lies in its simplicity and genius. By using pre-made Hawaiian rolls, you skip the step of slicing and dealing with uneven bread. Each roll is a perfect, portion-controlled vessel ready to be transformed. The process is quick, fun, and fills your kitchen with an aroma that will have everyone gathered at the table in minutes. Whether you’re cooking for a crowd or just treating yourself, this method delivers consistent, restaurant-quality results every single time. Let’s dive into why this specific approach creates the absolute best version of this beloved dish.

Why This Is The Best Hawaiian Roll French Toast Recipe You’ll Find

You might be wondering what sets this recipe apart from any other French toast. The secret is a combination of the perfect base ingredient and a meticulously balanced custard. Hawaiian rolls are uniquely qualified for this task. Their dough is enriched with ingredients like eggs and honey, giving them a tender crumb and a subtle sweetness that plain white bread can’t match. This built-in flavor profile means you need less added sugar in your custard, allowing the natural notes to shine through.

Furthermore, the texture of Hawaiian rolls is key. They are soft and porous enough to soak up the egg mixture thoroughly without falling apart, yet sturdy enough to hold their shape in the skillet. We enhance this with a crucial step: poking holes in the bottom of each roll. This simple trick ensures the custard penetrates to the very center, guaranteeing every single bite is infused with flavor and moisture, eliminating any dry, bready patches.

Our custard recipe is also specially calibrated for these rolls. We use half-and-half for a richer mouthfeel than milk, but not as heavy as all cream. The brown sugar adds a caramel depth that pairs beautifully with the honey in the rolls, and the cinnamon provides a warm, aromatic spice that ties everything together. It’s a symphony of flavors and textures designed specifically for this application.

Ingredients & Smart Substitutions

Gathering your ingredients is the first step to breakfast bliss. Here’s exactly what you’ll need, along with flexible options for customization.

Step-by-Step Instructions for Perfect Golden Brown French Toast

Follow these detailed steps for flawless results. The key is patience—don’t rush the soaking or the cooking!

Step 1: Prepare the Custard Base. In a large, shallow bowl (a pie dish works perfectly), vigorously whisk the 3 large eggs and 3/4 cup half-and-half until the mixture is completely smooth and homogenous, with no strands of egg white visible. This is the foundation of your dish.

Step 2: Flavor the Custard. Whisk in the 1 tablespoon of vanilla extract, 1 teaspoon of cinnamon, 2 tablespoons of packed brown sugar, and that all-important pinch of salt. Whisk until the sugar is completely dissolved and the spices are evenly distributed. Give it a smell—it should be heavenly.

Step 3: Prep the Rolls. Carefully separate your 12 Hawaiian rolls. Using a toothpick, skewer, or even the tines of a fork, gently poke 5-6 holes into the bottom (the denser side) of each roll. Don’t poke all the way through the top! This creates channels for the custard to travel into the center.

Step 4: The Soak. Working in batches of 4-5 rolls, place them hole-side down into the custard. Let them soak for a full 30 seconds. Gently turn them over and soak the other side for another 30 seconds. You want them to feel heavy and saturated but not so soggy they lose integrity. Total soak time: about 60 seconds per batch.

Step 5: Cook to Perfection. Heat a large non-stick skillet or griddle over medium-low heat. Add 2 tablespoons of butter and let it melt, swirling to coat the pan. Once the butter is foaming (but not browning), add your first batch of soaked rolls. Cook for 60-90 seconds per side, or until each side is a deep, golden brown. Use a thin spatula to carefully turn them to get all four sides crispy. The low-and-slow heat ensures the inside cooks through without burning the exterior.

Step 6: Repeat and Serve. Transfer the cooked rolls to a wire rack set over a baking sheet (this keeps them crispy). Add more butter to the skillet and repeat with the remaining batches. Serve immediately while hot and crispy.

Serving Suggestions: Building Your Dream Breakfast Plate

Presentation is part of the joy! Here’s how to make your Hawaiian Roll French Toast a feast for the eyes and the palate.

Start by dusting the warm rolls generously with powdered sugar using a fine-mesh sieve. This creates a beautiful snowy effect. Arrange them on a platter or individual plates. Next, add a pop of color and freshness with your favorite fruits. We love a mix of fresh strawberries, blueberries, and raspberries. Sliced bananas or a warm berry compote are also fantastic choices.

Finally, serve with a small pitcher of warm, pure maple syrup on the side for drizzling. For the ultimate indulgence, add a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a savory balance, consider serving with a side of crispy bacon or breakfast sausage links. The sweet and salty combination is irresistible.

Storage & Reheating: Enjoying Leftovers (If You Have Any!)

This French toast is best served immediately, but if you have leftovers, here’s how to handle them.

Refrigeration: Allow the cooked French toast to cool completely. Store in an airtight container in the refrigerator for up to 2 days.

Freezing: For longer storage, place cooled rolls in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Then transfer them to a freezer-safe bag or container. They will keep for up to 2 months. This prevents them from sticking together in a clump.

Reheating for Best Results: To restore crispiness, avoid the microwave. Instead, reheat from the fridge or frozen state in a toaster oven or regular oven at 375°F for 5-10 minutes (longer if frozen), until heated through and re-crisped. You can also use an air fryer at 350°F for 3-4 minutes.

Creative Variations: Make It Your Own!

The basic recipe is a masterpiece, but don’t be afraid to play with flavors. Here are some inspired twists from The Kitchen Team.

Frequently Asked Questions (FAQ)

Can I make Hawaiian Roll French toast ahead of time?

You can prepare the custard mixture the night before and store it covered in the refrigerator. In the morning, give it a good whisk and proceed with soaking and cooking. We do not recommend soaking the rolls overnight, as they will become far too soggy and may fall apart.

What’s the best way to poke holes in the rolls without destroying them?

Use a thin tool like a toothpick, cake tester, or the tip of a sharp knife. Gently insert it about 3/4 of the way into the bottom of the roll and wiggle it slightly to widen the channel. The goal is to create a path, not a tunnel out the top.

My French toast is burning on the outside but raw inside. What am I doing wrong?

Your heat is too high! This is the most common mistake. Hawaiian rolls are delicate and the sugar in them caramelizes quickly. Always cook over medium-low heat. This gives the interior time to cook through while the exterior develops a perfect golden-brown crust.

Can I use something other than half-and-half?

Absolutely. Whole milk will yield a slightly lighter result. Heavy cream will make it incredibly rich. For a dairy-free version, unsweetened almond milk, oat milk, or canned coconut milk are excellent substitutes.

Can I use the King’s Hawaiian bread loaf instead of the rolls?

Yes! Simply slice the loaf into 1-inch thick slices and follow the same soaking and cooking process. The soak time may need to be slightly increased to ensure the thicker slices are fully saturated.

Why is my custard not sticking to the rolls?

This usually happens if the rolls are too fresh and the surface is very smooth or slightly oily. Letting them sit out to dry slightly (as mentioned in our Pro Tip) creates a better surface for the custard to adhere to. Also, ensure you are poking those holes to give the custard a place to go.

Is this recipe kid-friendly?

It’s a massive hit with kids! The sweet, soft, bite-sized pieces are perfect for little hands. You can even involve them in the process by letting them poke the holes in the rolls (with supervision) or dust the powdered sugar at the end.

What’s the best syrup to use?

We are purists and recommend 100% pure maple syrup for its complex flavor. However, good-quality pancake syrup, homemade berry syrup, or even a dulce de leche or caramel sauce would be delicious alternatives.

Share the Love!

If this Hawaiian Roll French Toast brings a smile to your breakfast table, we’d be thrilled if you shared it with your friends and family! Pin the image below to your Pinterest boards to save it for later, and follow us on Pinterest @cookingwithemy for more delicious inspiration.

From all of us at The Kitchen Team, thank you for cooking with us! We hope this recipe becomes a new cherished tradition in your home. Happy cooking, and enjoy every fluffy, sweet bite!

Hawaiian Roll French Toast

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• 
  Author: Chef Emy

Print Recipe

Pin Recipe

Description

Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations I’ve ever sunk my teeth into. We’re talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.

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Ingredients

Scale
1x2x3x

• 1 12 pack King’s Hawaiian Rolls
• 3 large eggs
• 3/4 cup half and half (or whole milk)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• Pinch of salt
• 4 tablespoons butter (for cooking)
• Powdered sugar (fresh fruit, maple syrup for serving)

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Instructions

1. In a large bowl, whisk together the eggs and half and half until fully combined.
2. Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
3. Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
4. Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Don’t soak longer or they’ll get soggy.
5. Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
6. Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
7. Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

Hawaiian Roll French Toast: The Secret to Unbelievably Fluffy, Sweet Breakfast Bliss

Why This Hawaiian Roll French Toast Recipe Will Change Your Breakfast Game

Imagine waking up to the aroma of cinnamon and vanilla wafting through your kitchen, followed by the sight of golden-brown, pillowy-soft French toast that promises pure comfort in every bite. This isn’t your ordinary French toast—this is Hawaiian Roll French Toast, a culinary revelation that transforms humble sweet rolls into an extraordinary breakfast experience. At Cooking With Emy, we’ve tested countless French toast variations, but this version, using the iconic King’s Hawaiian Rolls, consistently earns rave reviews from our community and stands as a weekend favorite.

The magic lies in the perfect marriage of textures and flavors. Hawaiian rolls bring their signature sweetness and incredibly soft, airy texture to the table, creating a French toast that’s simultaneously crispy on the outside and cloud-like on the inside. Unlike traditional bread that can become soggy or dense, these rolls absorb the rich custard beautifully while maintaining their structural integrity. Whether you’re hosting a festive brunch, treating your family to a special weekend breakfast, or creating a memorable holiday morning, this recipe delivers impressive results with minimal effort. Let’s dive into why this method has become our go-to for the ultimate indulgent breakfast.

Why This Is The Absolute Best Hawaiian Roll French Toast Recipe

You might wonder what sets this recipe apart from other French toast variations you’ve tried. The answer lies in three key pillars: ingredient synergy, technique, and versatility. First, the choice of base. Hawaiian rolls are pre-sweetened and enriched with butter and eggs, giving them a built-in flavor foundation that ordinary bread lacks. This means every component of your custard enhances rather than compensates.

Second, our soaking technique is calibrated for perfection. We’ve found the exact sweet spot—30 seconds—that allows the rolls to drink up the custard without crossing into soggy territory. The strategic poking of holes ensures even distribution of the egg mixture throughout the roll, not just on the surface.

Finally, the cooking method matters. Using medium-low heat and ample butter creates that coveted crispy, caramelized exterior while gently cooking the interior to a tender, custardy consistency. This isn’t just French toast; it’s engineered breakfast excellence that consistently produces restaurant-quality results in your home kitchen.

Ingredients & Smart Substitutions

Quality ingredients yield exceptional results. Here’s what you’ll need for this Hawaiian Roll French Toast, along with our tested substitutions for various dietary needs.

Step-by-Step Instructions for Perfect Hawaiian Roll French Toast

Follow these detailed steps to ensure your French toast turns out flawless every single time.

Step 1: Prepare the Custard Base

In a large, shallow bowl (a pie dish works perfectly), vigorously whisk the 3 large eggs until they are completely uniform and no streaks of white remain. This initial emulsification is crucial for a smooth custard. Slowly pour in the 3/4 cup of half and half while continuing to whisk. The goal is a homogeneous, pale yellow liquid.

Step 2: Flavor the Custard

Add the 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, 2 tablespoons of packed brown sugar, and a generous pinch of salt to the egg mixture. Whisk diligently for about 60 seconds until the brown sugar is completely dissolved and the cinnamon is evenly distributed. You shouldn’t see any specks floating on the surface.

Step 3: Prepare the Hawaiian Rolls

Carefully separate the 12 Hawaiian rolls, keeping them intact if possible. Take a toothpick, skewer, or the tines of a fork and gently poke 5-6 holes into the bottom (the denser side) of each roll. This creates channels for the custard to travel into the center, ensuring the entire roll becomes infused with flavor, not just the crust.

Step 4: The Soaking Process

Working with 3-4 rolls at a time, place them into the custard mixture, hole-side down. Let them soak for exactly 30 seconds. Gently turn them over using a fork or your fingers and soak for another 30 seconds. The rolls should feel heavier and look slightly saturated but not falling apart. Resist the urge to over-soak; 60 seconds total is the sweet spot.

Step 5: Cooking to Golden Perfection

Heat a large non-stick skillet or griddle over medium-low heat. Add 2 tablespoons of butter, swirling to coat the surface. Once the butter is melted and foamy (but not browned), add the first batch of soaked rolls. Cook for 60-90 seconds per side, or until a deep golden-brown crust forms. Use a thin, flexible spatula to carefully turn them, and don’t forget to briefly sear the edges for all-over crispness. Transfer to a wire rack set over a baking sheet (this keeps them crispy). Repeat with remaining butter and rolls.

Step 6: Serve Immediately

Hawaiian Roll French Toast is best served straight from the pan. Dust generously with powdered sugar using a fine-mesh sieve, and accompany with your favorite toppings.

Serving Suggestions & Presentation Ideas

Presentation elevates this dish from great to extraordinary. Here are our favorite ways to serve:

Storage, Make-Ahead, & Reheating Instructions

Storage: Allow any leftover Hawaiian Roll French Toast to cool completely on a wire rack. Place in a single layer in an airtight container, separated by parchment paper. Refrigerate for up to 2 days.

Freezing: This recipe freezes exceptionally well. After cooling, flash-freeze the pieces on a parchment-lined baking sheet for 1 hour. Then transfer to a freezer-safe bag or container for up to 2 months.

Reheating for Best Results: Avoid the microwave, which makes it soggy. For refrigerated toast, reheat in a toaster oven or regular oven at 350°F for 5-8 minutes until warm and re-crisped. For frozen, place directly in a 375°F oven (no need to thaw) for 10-12 minutes.

Creative Variations to Keep It Exciting

Once you’ve mastered the classic, try these delicious twists:

• Orange-Cranberry: Add 1 tbsp orange zest to the custard and top with a quick cranberry compote (simmer 1 cup cranberries with 1/4 cup orange juice and 2 tbsp sugar until bursting).
• Chocolate-Hazelnut: Whisk 2 tbsp of chocolate-hazelnut spread into the warm custard. Top with chopped toasted hazelnuts.
• Pumpkin Spice: Replace 1/4 cup of the half and half with pure pumpkin puree and add 1/2 tsp of pumpkin pie spice to the custard.
• Savory-Sweet: Use the King’s Hawaiian Savory Butter Rolls. Reduce sugar to 1 tbsp and add a pinch of black pepper to the custard. Top with crispy prosciutto and a drizzle of hot honey.

Frequently Asked Questions (FAQ)

Can I use a different brand of sweet rolls?

Why poke holes in the rolls?

My French toast is soggy inside. What went wrong?

Can I make this recipe dairy-free?

Is it better to cook on a griddle or in a skillet?

Can I prepare the custard the night before?

What’s the best way to keep cooked French toast warm for a crowd?

Can I use this recipe for a French toast casserole?

Share Your Creation!

Did you make this incredible Hawaiian Roll French Toast? We’d love to see it! Share a photo of your breakfast masterpiece on Instagram and tag @cookingwithemy. Your version might just inspire our next recipe variation!

Hawaiian Roll French Toast

---

• 
  Author: Chef Emy

Print Recipe

Pin Recipe

Description

Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations I’ve ever sunk my teeth into. We’re talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.

---

Ingredients

Scale
1x2x3x

• 1 12 pack King’s Hawaiian Rolls
• 3 large eggs
• 3/4 cup half and half (or whole milk)
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• Pinch of salt
• 4 tablespoons butter (for cooking)
• Powdered sugar (fresh fruit, maple syrup for serving)

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Instructions

1. In a large bowl, whisk together the eggs and half and half until fully combined.
2. Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
3. Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
4. Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Don’t soak longer or they’ll get soggy.
5. Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
6. Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
7. Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

When it comes to a delicious and refreshing fruit cake, this lemon and strawberry cake recipe makes the perfect summer dessert. This easy layer cake recipe is a great summer birthday cake option. Follow Julie Marie Eats for more easy dessert ideas and the best homemade cake recipes.

Print

Strawberry Lemon Cake

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

This elegant and simple Strawberry Lemon Cake is so fresh and delicious! It has delicious layers of moist and fresh lemon cake layered together with smooth strawberry buttercream. A perfect spring and summer cake.

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Ingredients

Scale 1x2x3x

• 340 g all-purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 300 g granulated sugar
• Zest of one large organic lemon or two small
• 180 g butter (room temperature)
• 4 large eggs (room temperature)
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tbsp freeze dried strawberry powder
• 2 tsp vanilla extract
• 2–3 tbsp whole milk (room temperature)
• Fresh strawberries
• Lemon slices

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Instructions

1. Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
2. Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
3. In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
4. Add the eggs two at a time into the mixture and mix it in until combined on low speed.
5. Continue by adding half the dry ingredients, on low speed, mixing until just combined.
6. Then add the sour cream, vegetable oil, lemon juice, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
7. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
8. Divide the cake batter into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean. They will stay light and wont brown.
9. Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
10. Sift the powdered sugar and freeze dried strawberry powder and set it aside.
11. Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
12. Add the powdered sugar/freeze dried strawberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated. You can optionally add a tiny bit of red food color if you want the color to be brighter.
13. Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.
14. Place the first cake layer on your serving dish on your turntable. If you dont have a turntable, dont worry, you can easily decorate the cake without it.
15. Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat.
16. Place it in the fridge for 20 minutes to set. Then add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the frosting, using the offset spatula.
17. Decorate with fresh strawberries and lemon slices.

When it comes to a delicious and refreshing fruit cake, this lemon and strawberry cake recipe makes the perfect summer dessert. This easy layer cake recipe is a great summer birthday cake option. Follow Julie Marie Eats for more easy dessert ideas and the best homemade cake recipes.

Print

Strawberry Lemon Cake

---

• Author: Chef Emy

Print Recipe

Pin Recipe

Description

This elegant and simple Strawberry Lemon Cake is so fresh and delicious! It has delicious layers of moist and fresh lemon cake layered together with smooth strawberry buttercream. A perfect spring and summer cake.

---

Ingredients

Scale 1x2x3x

• 340 g all-purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 300 g granulated sugar
• Zest of one large organic lemon or two small
• 180 g butter (room temperature)
• 4 large eggs (room temperature)
• 240 g sour cream (room temperature)
• 60 g vegetable oil (e.g. canola oil)
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 400 g butter (room temperature)
• 660 g powdered sugar
• 2 tbsp freeze dried strawberry powder
• 2 tsp vanilla extract
• 2–3 tbsp whole milk (room temperature)
• Fresh strawberries
• Lemon slices

---

Instructions

1. Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
2. Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
3. In a large mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand. Then add the butter and mix it together on high speed for 3 minutes.
4. Add the eggs two at a time into the mixture and mix it in until combined on low speed.
5. Continue by adding half the dry ingredients, on low speed, mixing until just combined.
6. Then add the sour cream, vegetable oil, lemon juice, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
7. Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
8. Divide the cake batter into the prepared pans and bake for 20-23 minutes or until a cake tester comes out clean. They will stay light and wont brown.
9. Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
10. Sift the powdered sugar and freeze dried strawberry powder and set it aside.
11. Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
12. Add the powdered sugar/freeze dried strawberry powder, vanilla extra and milk in 2 parts. Whipping until each addition is fully incorporated. You can optionally add a tiny bit of red food color if you want the color to be brighter.
13. Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes at low speed.
14. Place the first cake layer on your serving dish on your turntable. If you dont have a turntable, dont worry, you can easily decorate the cake without it.
15. Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat.
16. Place it in the fridge for 20 minutes to set. Then add the remaining buttercream, and even it out over the cake. Optional, make a wavy design with the frosting, using the offset spatula.
17. Decorate with fresh strawberries and lemon slices.