Fun Finds For Mom

Baked French Toast

I love making breakfast for dinner.  I have this baked french toast in the oven right now. Thanks to my friend Erika for this quick, easy and delicious recipe. It’s a good one to remember for when you’re having people over for brunch too, because you can make it the night before, and then pop it in the oven in the morning.

It’s kind of like bread pudding, so when the kids eat this for dinner (along with fruit and yogurt) and then ask for dessert, I always laugh. Mean mommy.

(I’m sorry to deprive you of a photo, but I dropped my camera and broke it. ) Here’s the recipe:

Baked French Toast

1 (16 ounce) Cinnamon Swirl Bread, cut into cubes
3/4 cup dried cranberries or raisins
6 eggs
3 cups half-and-half or milk
2 teaspoons vanilla extract
Cinnamon sugar or confectioner’s sugar
Whipped Butter
Maple Syrup

Preheat oven to 350

1.  Place the bread cubes and cranberries in a greased 3-quart shallow baking dish.  Beat the eggs, half-and-half and vanilla in a medium bowl with a fork or whisk.  Pour over the bread cubes.  Cover the dish and refrigerate for 1 hour or overnight.

2.  Uncover the dish.  Bake at 350 for 45 minutes or until golden brown and set in the center.  Sprinkle with the cinnamon-sugar.  Serve with the butter and syrup.

*I use cinammon raisin bread.  Make sure it is 16 ounces – some loaves are bigger and then you’ll have too much bread.
*I use cranberries
*I use skim milk
*I frequently cook it a little longer because it is a little mushy inside or sometimes I shut the oven off but leave it in for a while.
*I sprinkle with cinammon – sugar and then don’t need butter or syrup.

Posted Thursday, November 4, 2010 in Food & Drink