Tuesday, February 21, 2012
Baked French Toast
First off, any recipe that can revitalize stale bread is a winner in my book and this recipe is perfect for that. I also have an egg dish recipe based off of this one that has become a favorite. So, when the homemade bread starts to go stale, it gets cubed up, thrown in the freezer and saved for one of these recipes.
For the baked french toast: the blueberry one I made was good, but a little on the egg-y side for my tastes. So, I've taken the idea from that recipe and merged it with this recipe to come up with my ThrivingMama Baked French Toast. Also, the fruit amounts are a starting point. If you like a super fruity breakfast treat, then by all means, add more - I usually do!
ThrivingMama Baked French Toast
This recipe is intended for an 8x8 pan, doubled should work fine in a 9x13 with extended baking time.
4-5 cups cubed bread (1" cubes or smaller)
1- 1/4 cups Milk
1/2 cup Half and Half
1/4 teaspoon Cinnamon
1 teaspoon Vanilla Extract
2 cups of your favorite Fruit/berries (frozen Cherries & Blueberries work well)
4 ounces Cream Cheese (small cubes)
1/2 cup Sugar
1. Spray pan with non-stick spray. Place half the bread cubes in the bottom of the pan. It should be covered fully. Sprinkle 1/2 cup of fruit, remaining bread cubes and top with cream cheese cubes and 1/2 cup fruit.
2. Thoroughly combine (I use the blender) eggs, milk, half and half, cinnamon, and vanilla and pour over bread & fruit.
3. Cover and refrigerate overnight.
4. Bake at 350 for 25-35 minutes or until completely set in the middle.**
5. While dish is baking, combine remaining 1 cup of fruit and sugar in a small saucepan to create a syrup. Pour over dish once it's done and serve.
Alternate to fruit & cream cheese: Make a syrup with 2/3 cup brown sugar, 1/4 cup butter and 2 T. Corn syrup in a heavy saucepan and pour over dish before baking. Also a yummy treat!
**Note: Do NOT put a cold glass pan in a hot oven, let it come to room temperature before putting in a heated oven. I've also had good luck putting the whole pan in the oven cold and THEN turning the oven on and the pan warms up as the oven heats - but my oven heats slow. This may not work safely for you! Please use your discretion or a non-glass pan.