Cinnamon Baked French Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
FOR THE FRENCH TOAST:1 loaf Crusty Sourdough Or French Bread8 whole Eggs2 cups Whole Milk1/2 cup Whipping (heavy) Cream3/4 cups Sugar2 Tablespoons Vanilla Extract FOR THE TOPPING:1/2 cup All-purpose Flour1/2 cup Firmly Packed Brown Sugar1 teaspoon Cinnamon1/4 teaspoon Salt1 pinch Nutmeg - Optional1 stick Cold Butter, Cut Into Pieces Fresh Fruit (optional
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
Serving Size: 12 Servings
Number of Servings: 15
Recipe submitted by SparkPeople user EPYKINS.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
Serving Size: 12 Servings
Number of Servings: 15
Recipe submitted by SparkPeople user EPYKINS.
Nutritional Info Amount Per Serving
- Calories: 167.3
- Total Fat: 9.1 g
- Cholesterol: 115.7 mg
- Sodium: 125.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 0.4 g
- Protein: 4.4 g
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