Directions: |
Directions:Beat eggs, milk, sugar and cinnamon together. Heat a small frying pan with a little bit of canola oil. Dip ONE side of the bread into the egg mixture and fry in the hot pan, egg side down. Cook until it starts to form colour, but not until well done.
Remove toast and set aside.
Set aside the extra egg mixture, as you will need it when assembling the pie.
Preheat oven to 350°F (180°C). For convection ovens, turn fan to a lower setting and preheat to 325°F (160°C).
Separate egg yolks from whites. In a medium bowl, using a whisk, combine yolks, brown sugar, maple syrup, salt and melted butter. Whisk until well combined, then little by little, whisk in flour and spices. Then, whisk in half and half. The mixture should be very liquid.
Using a mixer, whip whites until medium peak. Gently fold whites into the liquid mix until just incorporated.
Assembling the pie:
maple syrup
butter pats
Pour the pie base into the par-baked 9-inch pie crust.
Take French toast and reserved egg mixture from earlier, and dip the non-coated side of the French toast into the egg mixture and lay toast cooked side up on top of the pie. Continue with all slices of toast, arrange slices in a fan pattern.
Bake pie about 40 minutes. To check for doneness, jiggle the pie; if the mixture inside does not move, the pie should be done.
Once the pie comes out of the oven, coat heavily with maple syrup and allow the pie to absorb the syrup. Once the syrup has been absorbed, apply butter pats.
It is imperative to let the pie rest for at least 30 minutes before serving. Sprinkle with powdered sugar and serve with vanilla ice cream, if desired. |
This recipe for French Toast Pie is from