Baked French toast is always one of my favorite things to make for breakfast, especially when I have visitors. It's so easy to put together - you can assemble the dish in 10 minutes the night before, and then just pop it in the oven in the morning. The French toast itself is scrumptious from soaking overnight in the egg custard, and I think the best part is the brown sugar and cinnamon streusel topping. There are so many ways to serve this dish - top it with maple syrup, crumbled bacon, fresh fruit and whipped cream, confectioner's sugar, or enjoy its sweetness all on its own. Makes 6-8 servings Ingredients: 1 loaf French bread, challah, or other crusty bread, cut into cubes 6 eggs 2 ¾ cups skim or 1% milk ¼ cup Splenda (or any brand of sugar substitute) 1 Tablespoon vanilla 1 teaspoon cinnamon For the topping: ½ cup packed brown sugar ¼ cup all-purpose flour 1 teaspoon cinnamon 3 Tablespoons cold butter, cut into small pieces Directions: 1. Place the cubes of bread in a greased 9 x 13 inch baking pan. [For this recipe, I used stale Cinnamon Raisin bread and decreased the amount of cinnamon from 1 teaspoon to ½ teaspoon in Step #2.] 2. In a medium bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour over the bread in the pan. Cover the dish with plastic wrap and refrigerate overnight. [If you don’t make this as an overnight recipe, refrigerate for at least 2 hours before baking.] 3. The next morning when you’re ready to bake, preheat the oven to 350 degrees.
4. In a small bowl, combine the brown sugar, flour, and cinnamon for the topping. Place the pieces of butter over the flour mixture. With a fork, blend the butter into the mixture until it resembles small crumbs. Sprinkle the topping over the bread. 5. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20-30 minutes, or until golden brown and cooked through. [Test for doneness by inserting a knife into the middle of the casserole and it should come out clean.] Enjoy!
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