Monday, April 23, 2012

Baked French Toast

French toast is the perfect way to use up the last of a French baguette that threatens to get hard if you don’t use it in a timely fashion. I found a baked French toast recipe in Junior League Cookbook from Birmingham, AL, 2006 called Table of Contents. The recipe is based on the Junior League’s version from Lavallet Tortorici. Follow this simple recipe for a scrumptious breakfast.

enough (on the diagonal) slices of French bread to form single layer in 9x13 baking dish
3 eggs
3 Tbsp sugar
1 tsp vanilla extract
2¼ cups milk
½ cup all-purpose flour
6 Tbsp brown sugar
½ tsp cinnamon
¼ cup butter
1 cup berries, ripe peaches or mango roughly chopped, or apple or pear compote (basically any soft fruit you prefer could work here)

Whisk together the eggs, sugar, and vanilla until smooth. Add the milk and blend. Pour the milk mixture over the bread and let sit overnight in the fridge. Preheat the oven to 375 degrees. Turn bread slices over and sprinkle fruit on top. In another bowl, mix flour, brown sugar, and cinnamon. Cut the butter into mixture to form a streusel topping. Top French toast with streusel. Bake 35-40 minutes until toast has puffed slightly and streusel is browned.

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