Prep 15 mins
Cook 50 mins
This is not like regular 'French toast', it's more like a rich, soft, moist bread pudding that can be sliced and served with syrup. It's perfect for brunch and can also be served for dessert. This recipe comes from the Chicago Tribune.
- 14 slices thick day-old bakery cinnamon-raisin bread
- 3 eggs, lightly beaten
- 1 1⁄2 cups half-and-half
- 1 cup whipping cream
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- maple syrup, warmed
- Heat oven to 375°.
- Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit.
- Place 8 slices across top in 2 rows; shingle-fashion.
- Press down firmly.
- Whisk eggs in a medium bowl; whisk in half-and-half, cream, sugar, vanilla and cinnamon.
- Pour egg mixture evenly over bread.
- Cover tightly with foil.
- Bake 40 minutes.
- Remove foil; bake 10 minutes longer.
- Remove and let stand 10 minutes before serving.
- Serve with maple syrup.
I had this at the Corner Bakery in northern Virginia and liked it so well, I was thrilled to find it on the 'zaar. I made it using Prairie Grain whole wheat cinnamon/raisen bread, and substituted sour cream for whipping cream, which I didn't have on hand. It turned out well, and I'll make it again. The only thing I will do differently is increase all the ingredients in step 5, as the Prairie Grain loaf is very large, and this is best when the bread is thoroughly saturated. I think it would work well to prepare it the night before and just pop in the the oven in the morning. A very special brunch!