![]() Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries. (Use any extra bread for garlic toast or bread crumbs). Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. Slice French bread into 20 slices, 1-inch thick each. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Bake until bread is puffed and top is golden, 20 to 25 minutes. For the French toast: Grease the baking pan with butter. Put a rack in middle of oven and preheat oven to 425F. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Refrigerate, covered, until bread has absorbed all of custard, at least 1 hour (time may vary depending on bread). Whisk eggs, milk, and salt together in a bowl pour. Arrange the slices of bread in the bottom. Arrange two layers of bread slices on top. Let the bread soak in a single layer in the. Remove the casserole from the fridge and sprinkle the topping over the top. Sprinkle brown sugar and cinnamon evenly over melted butter. In a large flat dish, combine the eggs, milk, sugar, cinnamon and vanilla. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Store in a re-sealable plastic bag in the fridge. In a medium bowl, combine remaining ingredients mix well and pour over. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Coat a 9- x 13- inch baking dish with cooking spray. Cover the pan tightly and store in the fridge until needed (overnight preferably).įor the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. French toast, also known as eggy bread is a breakfast favourite, and this cinnamon and vanilla version is a classic. For the French toast: Grease the baking pan with butter. ![]()
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