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Cinnamon Vanilla Baked French Toast Recipe

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This recipe for Cinnamon Vanilla Baked French Toast, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
FRENCH TOAST:
One 15 oz loaf French bread cut into large cubes (preferably a day or two old)
8 large eggs
1 cup whole milk
1 cup half and half
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract

TOPPING:
2/3 cup brown sugar
2/3 cup all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter softened
Maple syrup for serving

Directions:
Directions:
Place the bread cubes in a greased casserole dish (I used a 2 1/2 quart dish).

In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla. Pour evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture, or gently stir it to distribute the custard throughout the bread. Cover, and refrigerate overnight (if you want to bake the same day, allow it to soak for at least 3 hours).

For the topping: combine brown sugar, flour, cinnamon and salt. Add butter, and using your fingers or a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.

BAKING:
Preheat oven to 350F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). .

Note: Baking time will depend on how deep your casserole dish is and whether you prefer your french toast more well done. Serve immediately with maple syrup. Leftovers can be refrigerated.

Number Of Servings:
Number Of Servings:
8 to 10 servings

 

 

 

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