Recipe by Hey Jude
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.
Top Review by jcwords
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!
- 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
Directions See How It's Made
- 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.