Corner Bakery French Toast

Submitted 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."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Serves: 6

ingredients

• 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

1. Heat oven to 375°.
2. 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.
3. Place 8 slices across top in 2 rows; shingle-fashion.
4. Press down firmly.
5. Whisk eggs in a medium bowl; whisk in half-and-half, cream, sugar, vanilla and cinnamon.
6. Pour egg mixture evenly over bread.
7. Cover tightly with foil.
8. Bake 40 minutes.
9. Remove foil; bake 10 minutes longer.
10. Remove and let stand 10 minutes before serving.
11. Serve with maple syrup.

Reviews

[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!