I love and adore French Toast. It’s always my pick over waffles and pancakes. I do consider myself a French Toast snob since it has to be really good or I will have eggs. In this recipe, the bread is dipped into a custard mixture and then into a yummy cinnamon sugar mixture. While cooking, the cinnamon sugar turns into a crispy carmelized topping like the topping on Creme Brûlée.
It all starts with buttet!
First side is cooking and caramelizing.
1 cup heavy cream
1 teaspoon vanilla
1 1/2 cups granulated sugar
1 1/2 teaspoons of cinnamon
6 – 8 slices of one inch sliced day old Brioche Bread, or your favorite bread sliced an inch thick
Butter, some for your pan, and more for your French Toast if desired
Maple Syrup, if desired
Combine cream, egg and vanilla in a swallow bowl and set aside. In another shallow bowl, combine sugar and cinnamon. Start out by melting a tablespoon of butter in your pan or griddle. Once your pan is heated and butter is melted, start dipping the bread into the egg mixture. Make sure you cover all side well. Next, dip the bread into the cinnamon sugar, coating the bread on both sides. Cook the French Toast on medium heat until the cinnamon sugar has carmalized and flip over to caramelize the other size. I did not put any butter on my French Toast and I used very little syrup. That was my personal preference, this delicious and decadent French Toast didn’t need much. Enjoy!
One thing I love about the holidays is egg nog season! My favorite thing for breakfast is French Toast. I thought I would create a new breakfast casserole to celebrate my love for both. I love the crispy edges and the moist custard in this French Toast casserole.
1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces
Butter for greasing casserole dish
2 1/2 cups egg nog, I used Publix low fat (my favorite)
2 teaspoons of vanilla
2 teaspoons of nutmeg
2 teaspoons of rum extract, optional
Place torn pieces of bread in a buttered casserole dish. In a mixer, blend eggs, egg nog, extracts and nutmeg. Pour mixture over bread. Press down slightly and to make sure all bread is in the custard mixture. Cover and refrigerate overnight.
Casserole after 24 hours in refrigerator.
Preheat oven to 350 degrees. Set casserole dish out of the fridge while your oven is pre-heating. Bake 30 – 45 minutes. I baked mine for 45 minutes, it had a slightly firmer top with moist insides like a bread pudding. You can cover your dish with foil if you do not prefer a firmer top. Sprinkle with powdered sugar, top with fresh fruit or serve with maple syrup. Enjoy!
14 slices cinnamon raisin bread* stacked 2 – 3 slices
1 cup (2sticks) butter melted
4 whole eggs
2 egg yolks
1 T vanilla
4 cups half and half
Berries and fruit for garnish
Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 13 x 9 pan.
In a large bowl, beat together whole eggs and egg yolks. Beat in sugar, half and half and vanilla. Make sure each slice is evenly moistened.
Bake at 350 degrees for 25 minutes or until custard is set and top is lightly browned. Let cool 15 minutes on a cooling rack. Cut into squares.
Sprinkle with powdered sugar and serve with berries or other fruit. Serve hot.
*I used Pepperidge Farm cinnamon swirl bread without raisins (I don’t like them). I also used about a loaf and a half of cinnamon bread to stack 3 layers high.