Tuesday, January 7, 2014

Baked French Toast

I first tried this in Utah at a retreat. I thought it was fabulous and have made it for my family three times in the past 2 months! We love it, I tell you! I found the recipe here. Enjoy!


From this morning. This frigid winter weather called for something comforting!


BAKED FRENCH TOAST
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
Topping
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Powdered Sugar
Maple Flavoring
Vanilla Flavoring
Milk

Preparation Instructions

For the French toast: Grease the 13x9 inch baking pan. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, and salt in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge. *Sometimes I alter this step and just spread it out over the casserole before putting in the fridge. It has worked well both ways.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

In a small bowl, add some powdered sugar, 1/2 tsp vanilla extract, and 1/4 tsp maple flavoring. Stir in a little milk until you reach a glaze consistency. Pour over Baked French Toast once it comes out of the oven. 
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