Lord, have mercy. If you are already a fan of Moravian Sugar Cake, Moravian Sugar Cake Baked French Toast is going to a)change your life and b)require that you order stock in the Stretchy Pants company of your choice.
If you have easy access to Moravian Sugar Cake because you live in North Carolina or around Bethlehem, PA or you actually happen to be Moravian yourself, then you’re good to go. If, however, you do not have easy access to Moravian Sugar Cake and you still feel Moravian Sugar Cake Baked French Toast calling to you (can you hear it?) you can buy them online both from Dewey’s Bakery ($6.99 plus expedited shipping) and from Winkler’s Bakery (2-8″ squares for $14.99 plus shipping. Only ships on M,T and W to make it to you before the weekend). And you can always follow my recipe for MSC. It is dreamy.
Once you have your Moravian Sugar Cake, you have some hard decisions to make. How much can I get away with eating right now? Should I freeze some for later? Do I have what it takes to let some MSC actually get stale? Why can’t I just blink some Moravian Sugar Cake Baked French Toast into existence as if I were Jeannie or perhaps Jean Luc Picard? WHERE IS A REPLICATOR WHEN I NEED ONE?!
Now that I think of it, you will definitely want at least 2 squares of MSC. Or an entire sheet pan of it. Because once you try it, you really won’t want to stop eating it.
After you have taken the edge off your feeding frenzy, give an 8″ square of Moravian Sugar Cake to someone who maybe hates eating altogether and have them hide it for a week or so until it is hard and crunchy. You could also achieve this in a very low oven (no higher than 200F), letting the cake dry out for a couple of hours or so. What you want is for your Moravian Sugar Cake to be a dry sponge just waiting to soak up custardy goodness.
Once you have a stale or dry Moravian Sugar Cake, you are ready to make Moravian Sugar Cake Baked French Toast. First let me stress that making Moravian Sugar Cake Baked French Toast is the only reason ever you should allow your MSC to get stale. Ever.
A stale or oven-dried Moravian Sugar Cake makes the perfect dry sponge to soak up a very standard lightly sweetened custard. The magic is in the toffee-like layer of brown sugar and browned butter coating the bottom of the pan as well as the sugar topping from the MSC itself. Pure, unadulterated bliss.
Since each square of MSC is different and will absorb differing amounts of custard, you may not need all the custard you make. Take any extra custard, pour it into a ramekin or small baking dish and bake the custard at 300F in a water bath until set. Cool to warm before eating, then dig in.
- 3 oz browned butter , melted
- 3 oz brown sugar (scant 1/2 cup, packed)
- 3 cups whole milk
- 4 large eggs
- 2 egg yolks
- 1/4 cup (1.75 oz) granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1 8 " or 9" square of stale or dried Moravian Sugar Cake
- 3 Tablespoons sorghum syrup
- 3 Tablespoons real maple syrup
- 2 Tablespoons butter , soft but not greasy
- tiny pinch fine sea salt
- 1/4 teaspoon vanilla extract
Spray a 9" x 9" baking dish with pan spray (or brush it with softened butter)
Sprinkle the brown sugar evenly over the bottom of the pan.
Drizzle the browned butter over the sugar, trying to soak as much of the sugar as you can.
Stir the sugar and butter mixture around with a spatula to get most of the sugar "wet" with butter. Spread the butter sugar mixture in the pan as evenly as you can. Place the pan in the freezer for 10 minutes or so, or until the butter/sugar mixture is firm.
While the browned butter is hardening in the freezer, whisk together the custard.
Combine all the custard ingredients in a medium bowl and whisk well to make sure the sugar dissolves. Strain the custard to get out any stray bits of lumpy egg. We don't want that.
Place the stale Moravian Sugar Cake on the brown butter/sugar mixture. Take a skewer or toothpick and poke holes all over the cake, poking down all the way through.
Slowly and evenly pour about a cup of the custard over the cake. Let the cake completely absorb the custard, and then evenly pour on another 1/2 to 1 cup of custard and let that soak in. It's fine if the cake floats a tiny bit, but you don't want it bobbing in a sea of custard. Cover the pan with plastic wrap and refrigerate an hour or two or up to overnight.
After at least two hours, check the cake and slowly pour on more custard if you think it needs more. It should have swelled up with custard and will fit nicely in the pan, but a bit of extra custard will keep it from getting crunchy edges. It also depends on how custardy you like your French Toast. If you like it super custardy, add some more. If you like yours on the drier side, you can probably leave it like it is.
About half an hour before baking, preheat the oven to 350F.
Once your cake is custardy to your liking, bake it on the center rack until the center of the cake reads about 165-170F on an instant read thermometer, about 30-35 minutes. It may still look a bit wet in the very center, but the sides will be nicely set. If you stick a knife in the cake about an inch or so from the center, it should come out clean.
Cool to warm before serving with the Sorghum Maple Emulsion.
I strongly encourage you to eat it warm, although it's pretty dang good straight from the fridge too.
This cake is not an exact science, but I promise you it will be completely worth it once you try it.
Combine all the ingredients in a small, microwave-safe bowl (or in the top of a double boiler.
Either way you choose to go, heat the mixture until the butter is about halfway melted.
Remove it from the heat.
Either pour the syrup into a blender and blend in high for a few seconds or use an immersion blender to emulsify the sauce into thick, creamy goodness.
Even though this doesn't sound like a lot of sauce, I promise it's enough to top each serving cut from one pan of Moravian Sugar Cake Baked French Toast.
And look! I’m debuting new everyday recipe cards. Right click to download as a jpeg or click on the image and save the pdf that pops up. Enjoy!
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I’ve given you links at the top of the post so you can order your own Moravian Sugar Cake if you are not in the mood to bake. Here are some recommendations for 9″ square bakers, which is my favorite size for brownies and bars since I like them a bit thicker, and which also happens to be the perfect size for a square of Moravian Sugar Cake for Baked French Toast!
And as if you need any further incentive to give Moravian Sugar Cake Baked French Toast a try, I give you the pour shot:
I have no doubt that, if you make this stuff, you’ll love it. My only doubt is if, once you have Moravian Sugar Cake in your hot little hands, you’ll have the fortitude to allow it to stale. I hope you accept your mission, because Moravian Sugar Cake Baked French Toast is maybe one of the best things ever in the history of ever.
Thank you so much for taking the time to read today. And please let me know how much you love the MSCBFT once you’ve made it. And also tell me how many people you fought for the last piece!
Take care, and have a lovely day.