Friday, May 28, 2010

Baked French Toast

I made this french toast for breakfast this week, and I just have to say - it is so good it is just ridiculous. The great thing is you do the work the night before and then wake up the next morning and bake it - ta da deliciousness! This may be our new Christmas morning breakfast!!!

1 loaf Crusty Sourdough or French Bread
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cup sugar
2 Tbsp vanilla

Grease a 9x13 pan
Tear bread into chunks and place in dish

Mix together eggs, milk, cream, sugar, and vanilla
Pour evenly over bread
Cover tightly and store in the fridge overnight (or a good 4 hours)
See how easy that was!
Now for the topping (yipee!)
1/2 cup flour
1/2 cup firmly packed brown sugar
1 tsp cinnamon
1/4 tsp salt
It is just so pretty!
Now take 1 cube of cold butter and cut it into cubes
Get your cool mixer upper thingy and go to town.
You can use a fork if you do not own one of these mixer upper thingy's
You want your mixture to kind of look like little pebbles
Place in a ziploc baggie and put in the fridge overnight too!
That was fun and easy!
The next morning set your alarm for one hour earlier than you need to be awake.
You can do this part with sleepy eyes
Get the bread mixture out of the fridge and your ziploc baggie with the topping
Evenly place the topping over the bread.
Then place the dish in a cold oven
Bake at 350 degrees
Bake for 45 minutes for a softer, more bread pudding texture
Bake one hour for a firmer texture.
I baked this one for 70 minutes, 10 minutes to compensate for the cold oven and 60 minutes for real cooking time

Scoop out individual portions
Top with buttermilk syrup (or whatever kind of syrup you love)
Buttermilk syrup recipe can be found on Pancake post
A little fruit is optional
Love, love, love it!!!

1 comment:

  1. How in the world does your family stay so skinny with all this deliciousness being cooked up all the time?!