Post by Portiaami on Jun 23, 2020 11:59:12 GMT
Whenever I make this I assemble it the night before. It makes things so much easier in the morning.
Baked Cinnamon French Toast
FOR FRENCH TOAST:
1 14- to 16-inch long soft Italian or French loaf
3 large eggs
1 large yolk (reserve the white for topping)
2 cups milk or half & half
5 tablespoons unsalted butter, melted
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1 1/2 tsp. Cinnamon
FOR TOPPING
1 large egg white
3 tablespoons sugar
1/2 tsp. cinnamon
Directions
Butter a 9 x 13 inch pan
To make French toast: Cut loaf crosswise into 1-inch thick slices and gently squeeze as many as possible, a cut side up, into a buttered 13-by 9-inch pan. Whisk together eggs, milk, butter, sugar, salt, and extract and pour evenly over bread. Chill, covered, until bread has absorbed custard, about 1 hour or overnight.
Assemble topping while oven is preheating: 375 F. with rack in middle.
Lightly whisk egg white with sugar and a generous pinch of salt until well combined. Add cinnamon and mix. Spread mixture over bread and bake until bread is puffed and golden, 25 to 35 minutes.
Serve with maple syrup.
*Can be assembled 1 1/2 hours and up to 1 Day ahead. Butter pan, then slice bread and fit it into pan. Make custard and pour over bread, then chill, covered.
Baked Cinnamon French Toast
FOR FRENCH TOAST:
1 14- to 16-inch long soft Italian or French loaf
3 large eggs
1 large yolk (reserve the white for topping)
2 cups milk or half & half
5 tablespoons unsalted butter, melted
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
1 1/2 tsp. Cinnamon
FOR TOPPING
1 large egg white
3 tablespoons sugar
1/2 tsp. cinnamon
Directions
Butter a 9 x 13 inch pan
To make French toast: Cut loaf crosswise into 1-inch thick slices and gently squeeze as many as possible, a cut side up, into a buttered 13-by 9-inch pan. Whisk together eggs, milk, butter, sugar, salt, and extract and pour evenly over bread. Chill, covered, until bread has absorbed custard, about 1 hour or overnight.
Assemble topping while oven is preheating: 375 F. with rack in middle.
Lightly whisk egg white with sugar and a generous pinch of salt until well combined. Add cinnamon and mix. Spread mixture over bread and bake until bread is puffed and golden, 25 to 35 minutes.
Serve with maple syrup.
*Can be assembled 1 1/2 hours and up to 1 Day ahead. Butter pan, then slice bread and fit it into pan. Make custard and pour over bread, then chill, covered.
