Imen Julia Child Cinnamon Toast Flan is a French-style dessert custard made with buttery sautéed bread and warm spices. This silky treat uses whole milk, eggs, and plenty of ground cinnamon for a comforting finish.
Julia Child’s method for this dish relies on one specific technique that most people overlook. You’ve got to cook the bread in butter until it’s truly golden and crisp before it ever touches the custard. If you leave the bread soft, it’ll just turn into a soggy mess that disappears into the eggs instead of giving you those distinct, flavorful layers.
The balance of sugar here is what makes it stand out from a standard bread pudding. It isn’t overly sweet because the focus stays on the quality of the butter and the way the spices bloom in the heat. I’ve found that using a slightly older loaf of white bread helps it soak up the liquid without falling apart during the bake.
Julia Child Cinnamon Toast Flan Ingredients
For the Toast
- 4 slices white bread, crusts removed
- 3 tablespoons (42g) unsalted butter
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon (2g) ground cinnamon
For the Custard
- 3 large eggs
- 1/2 cup (100g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 2 1/2 cups (600ml) whole milk
- 1/4 teaspoon (1.5g) salt
- 1/2 teaspoon (1g) ground cinnamon
How To Make Julia Child Cinnamon Toast Flan
- 1. Prep the bread: Cut each slice of bread into four even squares or triangles. Set them aside on a plate while you get the pan ready so they’re easy to grab once the butter starts foaming.
- 2. Fry the toast: Melt the butter in a large skillet over medium heat and add the bread pieces in a single layer. Cook them until they’re golden brown on both sides, then sprinkle with the sugar and cinnamon, tossing them quickly so the sugar melts and coats every piece.
- 3. Arrange the dish: Butter a 1.5-quart baking dish and spread the toasted bread pieces evenly across the bottom. Try to overlap them slightly so they stay put when you pour the liquid over the top.
- 4. Mix the eggs: Whisk the eggs, sugar, vanilla, salt, and cinnamon in a large bowl until the mixture is smooth and light. You don’t want to beat it until it’s foamy, just long enough to break up the yolks and dissolve the sugar.
- 5. Add the milk: Pour the milk into the egg mixture slowly while whisking constantly. This ensures the custard is completely uniform before it goes into the oven.
- 6. Pour and soak: Carefully pour the custard over the bread in the baking dish and let it sit for about 10 minutes. This wait time is vital because it lets the toast start absorbing the liquid so it doesn’t just float on the surface.
- 7. Bake the flan: Place the dish in a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish. Bake at 350°F (175°C) for about 45 minutes or until a knife inserted near the center comes out clean.
- 8. Cool and set: Remove the dish from the water bath and let it sit on a wire rack for at least 20 minutes before serving. The custard will continue to firm up as it cools, so don’t be tempted to scoop it out immediately.
Recipe Tips
- Use day-old bread. Fresh bread is too soft and will collapse when it hits the custard mixture. If your bread is fresh, leave the slices out on the counter for an hour to dry out slightly before you fry them.
- Watch the sugar in the pan. When you’re coating the toast in the skillet, the sugar can go from melted to burnt in seconds. Remove the pan from the heat the moment the bread looks glossy and dark brown.
- The water bath is mandatory. Baking the dish inside a pan of water keeps the heat gentle and prevents the eggs from curdling or cracking. Without it, the edges will get rubbery before the middle is even set.
- Choose high-fat milk. While you can use lower-fat options, whole milk gives the custard the weight it needs to feel like a proper French dessert. Skim milk often results in a watery texture that leaks liquid onto the plate.
- Keep it in the fridge. This dessert is actually better the next day because the spices have more time to settle into the custard. You can make the whole thing a day early and just keep it covered until you’re ready to eat.
What To Serve With Cinnamon Toast Flan
A dollop of unsweetened whipped cream or a pour of cold heavy cream works well here. The custard is quite rich, so the plain cream helps balance the weight of the eggs and butter.
If you want some fruit, fresh raspberries or sliced pears add a nice brightness. A small spoonful of apricot preserves melted with a bit of water makes a great glaze for the top if you’re serving this for guests.
How To Store Cinnamon Toast Flan
- Fridge: Keep any leftovers in the baking dish covered tightly with plastic wrap or foil. It’ll stay fresh and hold its texture for up to three days.
- Reheat: The best way to warm this up is in a 300°F (150°C) oven for about 10 minutes so the bread stays somewhat firm. A microwave works if you’re in a hurry, but it’ll make the toast very soft and the custard might weep a little liquid.
- Freeze: I don’t recommend freezing this dish because the custard will separate and become grainy when it thaws. It’s much better to eat it fresh or within a few days of baking.
Julia Child Cinnamon Toast Flan Nutrition Facts
Per serving (1 of 6):
- Calories: 285 kcal
- Protein: 8g
- Fat: 12g
- Carbohydrates: 36g
- Sugar: 28g
- Sodium: 240mg
FAQs
What kind of bread works best for Julia Child Cinnamon Toast Flan?
Standard white sandwich bread is the traditional choice, but a thick brioche or challah makes it even more decadent. Just make sure whatever you use is sturdy enough to handle being fried in butter without falling apart.
Can I use a different spice instead of cinnamon?
Yes, you can swap half the cinnamon for nutmeg or cardamom if you want a different flavor. Just keep the total amount of spices the same so you don’t overwhelm the taste of the eggs and milk.
Why is my flan watery at the bottom?
This usually happens if the eggs were overcooked or if you skipped the water bath during the baking process. High heat causes the egg proteins to tighten too much, which squeezes out the moisture and leaves a puddle in the dish.
Can I make Julia Child Cinnamon Toast Flan dairy-free?
You can replace the milk with a full-fat oat milk or coconut milk, but the texture won’t be quite as silky. Avoid using thin almond milk as it doesn’t have enough fat to properly set the custard with the eggs.
How do I know when the custard is finished baking?
The center should have a slight jiggle like gelatin, but it shouldn’t look liquid or wavy when you move the pan. If you poke a knife into the middle and it comes out with wet milk on it, give it another five minutes.
More Julia Child Recipes:
Julia Child Cinnamon Toast Flan Recipe
Description
Julia Child Cinnamon Toast Flan is a French-style dessert custard made with buttery sautéed bread and warm spices. This silky treat uses whole milk, eggs, and plenty of ground cinnamon for a comforting finish.
Ingredients
For the Toast
For the Custard
Instructions
-
. Prep the bread: Cut each slice of bread into four even squares or triangles. Set them aside on a plate while you get the pan ready so they’re easy to grab once the butter starts foaming.
-
2. Fry the toast: Melt the butter in a large skillet over medium heat and add the bread pieces in a single layer. Cook them until they’re golden brown on both sides, then sprinkle with the sugar and cinnamon, tossing them quickly so the sugar melts and coats every piece.
-
3. Arrange the dish: Butter a 1.5-quart baking dish and spread the toasted bread pieces evenly across the bottom. Try to overlap them slightly so they stay put when you pour the liquid over the top.
-
4. Mix the eggs: Whisk the eggs, sugar, vanilla, salt, and cinnamon in a large bowl until the mixture is smooth and light. You don’t want to beat it until it’s foamy, just long enough to break up the yolks and dissolve the sugar.
-
5. Add the milk: Pour the milk into the egg mixture slowly while whisking constantly. This ensures the custard is completely uniform before it goes into the oven.
-
6. Pour and soak: Carefully pour the custard over the bread in the baking dish and let it sit for about 10 minutes. This wait time is vital because it lets the toast start absorbing the liquid so it doesn’t just float on the surface.
-
7. Bake the flan: Place the dish in a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish. Bake at 350°F (175°C) for about 45 minutes or until a knife inserted near the center comes out clean.
- 8. Cool and set: Remove the dish from the water bath and let it sit on a wire rack for at least 20 minutes before serving. The custard will continue to firm up as it cools, so don’t be tempted to scoop it out immediately.
