A Make-Ahead Baked French Toast in Sticky Bun Clothing

May 23, 2017

My father-in-law is of Slovenian descent and every year for the holidays, he makes loaves of poteca (po-teet-sa), a traditional yeast bread with a lemon-scented walnut filling. (Just this year, I arrived home from work shortly after Easter to find a package containing a wedge!)

Using a delicious recipe for Crème Brûlée French Toast from Gourmet Magazine as my starting point, I decided to add the walnut and lemony goodness of the poteca to a baked French toast. The result is a like a mash-up of a sticky bun and poteca, in French toast form.

It's great for a holiday breakfast—decadent and delicious, plus prepped the night before. In the morning, it just requires a room temperature rest and a stint in the oven—easy peasy!

1 Comment

Maja H. May 23, 2017
Looks amazing, yet sounds a bit special. Something to try !<br />-