24 February, 2015
French Toast Loaf
Posted in : Breakfast Foods on by : Jeri Epp
Ingredients
- 12 slices day old white bread
- 4 eggs
- 2 sticks unsalted bread cut into pats and chilled
- 1 1/4 cup heavy cream
- 1 cup brown sugar
- 1 1/2 tsp cinnamon divided
- 1 tsp vanilla
- 1/4 tsp nutmeg
- powdered sugar for garnish
Servings: loaf
Instructions
- Spray a 9x5 loaf pan with non stick cooking spray and set aside
- In a medium bowl combine brown sugar with 1 tsp cinnamon and nutmeg. Mix well.
- Cut bead slices into 1 1/2 inch strips and lay down a layer of bread strips inside loaf pan.
- Sprinkle 1/3 of brown sugar mixture over the layer of bread and then a layer of butter pats over the sugar using 1/3 of the butter.
- Repeat with another 2 layers of bread, sugar and butter Press down on bread with your hand to make sure it is compacted.
- In a large bowl, beat together the eggs, heavy cream, vanilla and remaining cinnamon.
- Pour batter slowly over the loaf, making sure to allow time for the bread to absorb all the liquid. Pay attention to the corners of the pan
- Cover the pan with plastic wrap and refrigerate overnight.
- Preheat oven to 325 degrees, remove plastic wrap, cover the pan now with foil and bake on a rimmed baking sheet for 1 hour.
- Remove from the oven and let rest 10 minutes then place serving plate face down on the top of loaf pan and invert loaf.
- Slice and serve garnished with powdered sugar.
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