23 August 2012

Baked French Toast

Recipe adapted from The Pioneer Woman 

Baked French Toast  
  • 1 loaf Crusty 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
  • Warm Syrup optional
  • Sprinkle Powdered sugar on top of your slice.
  • butter for greasing the pan
*** I used a loaf of Cinnamon Raisin Bread instead of crusty French bread...it tasted great.

Ree's recipe has a topping but I didn't want the extra calories since I thought the Baked French Toast tasted great without it.   Click here for her recipe

Preparation Instructions

For the French toast: Grease the baking pan with butter. Cut bread into cubes or tear into chunks,  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.
Preheat the oven to 350 degrees F.  Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

After you have plated the french toast you can sprinkle with Powdered Sugar, syrup is optional.  Since I used the Cinnamon bread in place of the french bread.  I think the syrup makes it too sweet.

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