Moravian Sugar Cake Baked French Toast is the only reason you should ever allow Moravian Sugar Cake to get stale. Bring out the stretchy pants, because if you're anything like me, you will eat this at any and every opportunity until it is gone. 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.