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A Little Bit About a Lot of Things

“A lifestyle blog with a focus on my food adventures”

January 5, 2011 Baked French Toast

I happened to stumble upon a great blog, Brunch in the City, while looking for a French Toast recipe. It has since moved to: brunchandthecity.com I was looking for a simple recipe to make the night ahead and just put in the oven day of. This recipe couldn’t be easier.

 

She made the recipe with toast in slices, while I cubed mine. I used Cheryl Ann’s challah-which I find to be the best challah around! I can’t wait to try this recipe with their raisin challah!!

Start with 8 eggs.

Add milk and half and half.

The cinnamon.

Good quality vanilla.

Pour over the mixture, cover, and put in fridge over night.

The next morning, combine butter, sugar and corn syrup on the stove and pour over bread. Bake. See first picture for final product. The finished product is excellent! This is my go to brunch item-easy to make and tastes SO delicious. Try it out. I didn’t use the blueberry compote because I thought that the dish was delicious on it’s own-you won’t even need the maple syrup! (GASP!!)

Here’s the recipe:

Baked French Toast with Blueberry Compote

Serves 10

  • 1lb Challah Bread, cut into 1-inch slices
  • 8 eggs
  • 2 cups milk
  • 1 1/2 cup half and half
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract

The night before, butter a pan and lay the slices of bread along the bottom.  Mix the eggs, milk, cream, and spices in a bowl.  Pour mix over the bread, cover, refrigerate over night.

  • 3/4 cup butter
  • 1 1/3 cup light brown sugar
  • 3 tablespoons light corn syrup

The next morning, pre-heat the oven to 350.  In a saucepan, combine butter, brown sugar and corn syrup until bubbling.  Pour over bread.  Bake for 40 minutes.  While the french toast is baking, make the blueberry compote to spoon on top of the french toast as you serve.

Blueberry Compote:

  • 1 1/2 cup blueberries
  • 1/3 cup water
  • 1/3 cup sugar

Heat blueberries, water and sugar until berries burst, and let cook until compote coats the spoon.  Serve warm.