Saturday, October 11, 2014

Baked Cinnamon French Toast

I've attempted many baked french toast recipes over the years. The idea of a little prep the night before then just waking up and popping a dish in the oven for a delicious breakfast just sounds dreamy. But it usually turns out soggy, dry, bland and basically just lacks the wow factor. But on a scale of even-if-we-had-a-dog-it-wouldn't-eat-it, to this-will-be-our-new-Christmas-morning-tradition, this one definitely could be the one to upstage the cinnamon rolls next Christmas.

1 loaf French bread
6-7 eggs
1 cup heavy cream
1 cup milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
1 pint heavy cream
1/4 cup powdered sugar
fresh berries

Butter a 9x13 inch baking dish. Cut bread into 1 inch squares and place in dish. In a large bowl, beat together eggs, cream, milk, vanilla and cinnamon. Pour over bread slices and gently stir until evenly distributed. Cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Cover with tinfoil and bake for 20 minutes. Meanwhile, in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and bake uncovered for an additional 20-25 minutes. While it cools, whip cream together with an electric beater until light and fluffy, adding powdered sugar towards the end. Top each serving with whipped cream and fresh berries.

*a friend passed this recipe along so I'm not sure the original source

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