Portuguese Folar French Toast Bake (Massa Sovada Breakfast Casserole)
A cozy Portuguese-inspired brunch bake made with leftover Folar or Massa Sovada. Soft, custardy in the centre with a golden top, this make ahead dish is perfect for Easter morning or weekend brunch.
Ingredients
- 1 stale loaf of Folar or Massa Sovada, cut into thick cubes
- 6 large eggs
- 2 cups milk (or oat/almond milk)
- ½ cup heavy cream (or more milk)
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutneg
- zest of 1 lemon
- pinch of salt
- butter or oil, for greasing dish
Optional Toppings:
- Sliced almonds
- Powdered sugar
- Maple syrup
- Fresh berries or roasted fruit
Instructions
- Grease a 9x13 baking dish with butter or oil.
- Add cubed Folar or Massa Sovada evenly into the dish.
- In a large bowl, whisk together eggs, milk, cream, sugar or maple syrup, vanilla, cinnamon, nutmeg, citrus zest (if using), and salt.
- Pour the custard over the bread and gently press down to help it soak.
- Cover and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F (175°C).
- Uncover, add sliced almonds if using, and bake for 40–50 minutes until golden and set.
- Let cool slightly, then dust with powdered sugar and drizzle with maple syrup before serving.
Notes
• Day-old bread works best for absorbing the custard
• For a richer version, use all cream instead of milk
• Can be assembled ahead and frozen before baking
• Reduce sugar slightly if your Folar is already very sweet Avó Tip 🤍 Make two and freeze one for later. Future you will be very happy 🇵🇹✨
• For a richer version, use all cream instead of milk
• Can be assembled ahead and frozen before baking
• Reduce sugar slightly if your Folar is already very sweet Avó Tip 🤍 Make two and freeze one for later. Future you will be very happy 🇵🇹✨
