Wednesday, 25 January 2012

• Cinnamon Baked French Toast

  This is a guest post from For The Love of Cooking.
  

  

  I saw this recipe (originally from the Pioneer Woman) on Two Peas and Their Pod and couldn’t wait to make it for my family. It was great because I prepared everything the night before and popped it in the oven when I woke up the next day.  My son kept telling me how good it smelled while it baked and I agreed – it smelled DELICIOUS!  I planned on making it just for my kids and husband but I couldn’t resist and tried a few bites… IT WAS AMAZING!  I plan to make this whenever we have house guests or for special occasions.  You can eat it plain but it tastes extra delicious drizzled with maple syrup.  My kids gobbled up the leftovers for breakfast the following day and said it was just as yummy!  Make this dish, you won’t regret it.  Thanks Maria & Ree!

  Side note to my sister Dana – you will LOVE this recipe!

  

  Cut the french bread into large chunks then place them evenly into an 8×8 inch glass pan coated in cooking spray.  Combine the eggs together with the milk, heavy cream, vanilla extract, and seeds from the vanilla bean.  To remove the vanilla seeds from the pod, slice the pod down the center lengthwise being careful not to cut all the way through the pod.  Using a knife or your fingernail, scrape all of the seeds out from the center of the pod. Whisk the egg mixture until really well combined then pour evenly over the bread cubes.  Cover with saran wrap and place into the refrigerator for several hours or overnight.

  

  In another bowl, combine the flour, brown sugar, and salt.  Add the butter and cut into the dry ingredients using a pastry cutter or your hands until crumbly.  Cover with saran wrap and place into the refrigerator until ready to use. When you are ready to bake the French toast, preheat the oven to 350 degrees.  Remove baking pan from the refrigerator and sprinkle the top with the streusel mixture evenly.

  

  Place into the oven and bake for 40-45 minutes, or until the French toast is set and golden brown.   Let it cool for a few minutes before slicing.  Top with butter if desired and drizzle with maple syrup.  Enjoy!!

  

  Cinnamon Baked French Toast

  Yield: 6

  Prep Time: 10 minutes

  Cook Time: 40-45 minutes

  Total Time: 50-55 Minutes

  Ingredients:

  • 1/2 loaf of French bread, cut into large cubes
  • 4 eggs
  • 1 cup of milk (I used 2%)
  • 1/4 cup of heavy whipping cream
  • 1/4 cup + 2 tbsp white sugar
  • 1 tbsp vanilla extract
  • 1 vanilla bean, seeds removed

  Streusel Topping:

  • 1/4 cup of flour
  • 1/4 cup of brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup of unsalted butter, cut into pieces

  Directions:

  Cut the french bread into large chunks then place them evenly into an 8x8 inch glass pan coated in cooking spray. Combine the eggs together with the milk, heavy cream, vanilla extract, and seeds from the vanilla bean. To remove the vanilla seeds from the pod, slice the pod down the center lengthwise being careful not to cut all the way through the pod. Using a knife or your fingernail, scrape all of the seeds out from the center of the pod. Whisk the egg mixture until really well combined then pour evenly over the bread cubes. Cover with saran wrap and place into the refrigerator for several hours or overnight.

  In another bowl, combine the flour, brown sugar, and salt. Add the butter and cut into the dry ingredients using a pastry cutter or your hands until crumbly. Cover with saran wrap and place into the refrigerator until ready to use.

  When you are ready to bake the French toast, preheat the oven to 350 degrees. Remove baking pan from the refrigerator and sprinkle the top with the streusel mixture evenly. Place into the oven and bake for 40-45 minutes, or until the French toast is set and golden brown.

  Let it cool for a few minutes before slicing. Top with butter if desired and drizzle with maple syrup. Enjoy!!

   

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