Cinnamon Baked French Toast
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Cinnamon Baked French Toast calories by ingredient
Introduction
I have replaced the Whole Milk AND the Heavy Cream with Almond Milk. The Ingredient List shows the exact ingredients from the recipe I got from http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/ I have replaced the Whole Milk AND the Heavy Cream with Almond Milk. The Ingredient List shows the exact ingredients from the recipe I got from http://thepioneerwoman.com/cooking/2010/05
/cinnamon-baked-french-toast/
Number of Servings: 15
Ingredients
-
FOR THE FRENCH TOAST:
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract
FOR THE TOPPING:
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 pinch Nutmeg - Optional
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional
Tips
I cooked mine for 45 mins instead of the required hour on the recipe. Seemed to work better. Also, best to refrigerate prior to cooking to let the egg mixture soak into the bread properly.
Directions
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.