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Wednesday, May 28, 2014

Baked French Toast

Here is one of the final recipes from our Mother's Day Brunch a few weeks ago. This Baked French Toast from The Pioneer Woman was a total hit! It was super easy to prepare, you make it the night before and just pop it in the oven in the morning! 

For the French Toast
  • 1 loaf crusty Sourdough or French Bread
  • 8 whole Eggs
  • 2 Cups Whole Milk
  • 1/2 Cup Heavy Whipping Cream
  • 3/4 Cup 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
  • 1 stick cold Butter, cut into pieces

  • Grease a 9X13 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 mixture 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, salt and nutmeg.
  • Add butter and cut it into the dry ingredients until the mixture resembles fine pebbles. 
  • Store in a Ziplock bag in the fridge.
  • When you're ready to bake the casserole, preheat the oven to 350 degrees.
  • Remove casserole from the fridge and sprinkle crumb mixture over the top.
  • Bake for 45 minutes for a softer, more bread pudding texture. Bake for one hour or more for a firmer texture.

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