Pioneer Woman's Baked French Toast
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 357.3
- Total Fat: 14.8 g
- Cholesterol: 55.5 mg
- Sodium: 375.6 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 1.4 g
- Protein: 6.2 g
View full nutritional breakdown of Pioneer Woman's Baked French Toast calories by ingredient
Number of Servings: 12
Ingredients
-
French Toast:
1 loaf crusty french or sourdough bread
8 whole Eggs
2 cups Whole Milk
½ cups Whipping (heavy) Cream
¾ cups Sugar
2 Tablespoons Vanilla Extract
Topping:
½ cups All-purpose Flour
½ cups Firmly Packed Brown Sugar
1 teaspoon Cinnamon
¼ teaspoons Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)
Directions
Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but 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 degrees. Remove casserole from oven 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: Makes one 9x13 pan, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINBIRDS.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but 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 degrees. Remove casserole from oven 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: Makes one 9x13 pan, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ROBINBIRDS.
