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Claire's Cinnamon Custard French Toast Recipe

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This recipe for Claire's Cinnamon Custard French Toast, by , is from The Burke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Burke
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Day old bread, muffins, rolls, croissants or any sweet bread item - enough to fill a 13x9x2 inch pan to the top
6 - 8 eggs
1 cup sugar
1 tsp. vanilla, rum or your favorite flavoring
1 tsp. cinnamon
4 - 6 cups of milk or a mixture of milk and 1/2 & 1/2 (for extra rich)
Optional ingredients:
berries
For serving:
Maple Syrup
Whipped Cream
Fresh Fruit (prefer berries)

Directions:
Directions:
Fill a 13x9x2 or similar size pan with either torn up pieces of bread, croissants (my favorite), muffins, rolls or any other bread like item which sounds good - break into 2 inch size chunks and layer in pan. Mix together
eggs, sugar, flavoring, cinnamon and milk/cream.
Pour over bread and lightly press bread until it soaks up the custard mix.
Bread should be fairly soaked - you may add more milk (I just pour over the top) if it feels too dry or some edges are not soaked.

Bake at 350 until puffed up - at least 30 minutes but check from time to time.
I am used to baking large quantities - the dish will brown on top and puff up high - when you remove from oven it will fall - so don't worry -

Cut and serve with maple syrup, berries and whipped cream or just sprinkle with lemon and powdered sugar.

For variations I add berries (frozen or fresh) to the bread mixture before pouring the custard over.

Enjoy - Cynthia

Number Of Servings:
Number Of Servings:
9 to 12
Preparation Time:
Preparation Time:
1 hour - can be prepped the night before and pour the custard mixture on before baking
Personal Notes:
Personal Notes:
I like to use bread ends or regular bread on the bottom layers and top with sliced croissants for a nice top. I made up this recipe to use up day old bread at my café.

 

 

 

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