Baked French Toast with Cardamom and Marmalade

READY IN: 2hrs 20mins
Recipe by Irmgard

Great breakfast or brunch buffet dish.

Top Review by COOKGIRl

You didn't fail me again, MEAN. Fabulous! I buttered each slice of bread lightly with real butter then spread on the marmalade. Even though the recipe was cut in half we still had quite a bit left over. Very rich! Just before putting the casserole dish in the oven I spooned some of the custard mixture onto the edges of the bread slices to be certain that the french toast didn't dry out while baking. By cutting the recipe in half we had much of the citrus syrup left because a little goes a long way. Be sure to whisk the citrus syrup well before serving as the ingredients tend to settle. Next time I might add a drop or two of orange blossom water (or rose water, why not?) to the syrup. I opted for the overnight soak hoping that the bread wouldn't be a soggy mess by morning and fortunately it was not. The French toast had a very subtle hint of cardamon so for me the next batch I make will have more since it is my favorite spice. Thanks for sharing your recipe and making our New Year's Day breakfast extra special. CG

Ingredients Nutrition


  1. Make french toast: Butter 15 x 10 x 2-inch glass baking dish.
  2. Spread marmalade evenly over 1 side of each bread slice.
  3. Cut slices diagonally in half, forming triangles.
  4. Arrange triangles crosswise in dish, marmalade side up and overlapping slightly.
  5. Whisk milk and next 7 ingredients in large bowl.
  6. Pour custard over bread.
  7. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.
  8. Make citrus syrup: Mix first 5 ingredients in small bowl, stirring until sugar dissolves.
  9. Let stand at least 1 hour (Can be made 1 day ahead. Cover and refrigerate).
  10. Preheat oven to 350°F.
  11. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes.
  12. Sprinkle with powdered sugar; serve with citrus syrup.

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