Baked French Toast with Hazelnut Crumb and Kawakawa Jelly

Baked French Toast with Hazelnut Crumb and Kawakawa Jelly

Is there nothing better than French toast for a weekend breakfast? Indulge your loved ones with this delicious French toast with a little twist. That crunchy hazelnut crumble on top is an extra special touch. Serve the French toast topped with caramelised apple slices, and a dollop of mouthwatering kawa kawa jelly.

Ingredients: (4 – 5 serves)

10 slices of toast bread, white sourdough bread or brioche loaf

6 eggs

1 cup milk

1/2 cup single cream

3 Tbs sugar

1/2 teaspoon cinnamon

pinch of salt

For crumble:

1/2 cup toasted hazelnuts

2 Tbs soft butter

2 Tbs coconut sugar or brown sugar

Pinch of salt

For caramelised apple:

1 apple, cored, peeled and sliced

1 Tbs butter

1 Tbs coconut sugar

To serve:

Manaaki Kawa kawa Jelly


Cut the bread so the slices are similar in size. Arrange, overlapping, in rows in prepared dish. Whisk eggs, milk, cream, sugar, cinnamon, and salt in a medium bowl. Pour over the bread, pressing the bread to help it soak up the custard. Cover and chill for at least 2 hours or overnight.

Preheat the oven up to 200C. Line a baking tray with baking paper.

Hazelnut Crumb. Pulse hazelnuts, butter, coconut sugar, and salt in a food processor until nuts are coarsely chopped.

Arrange the bread in a single layer in the prepared baking tray. Before this let excess egg mixture drip from the bread. Scatter hazelnut crumble over soaked bread.

Bake for about about 20 minutes, until golden brown and no visible liquid egg remains.

Caramelised apple slices. In a large skillet, melt butter over a medium-high heat. Add the apple slices, sugar and two tablespoons of water. Cook until all the liquid has evaporated, then reduce the heat to medium and cook till browned, flipping occasionally.

Serve the baked French toast warm with caramelised apples and kawa kawa apple jelly.

Tip: for the best result use dried out bread, toast absorbs the custard better and keep the shape

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