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Baked Cinnamon French Toast


12 slices cinnamon bread, divided
1/4 cup butter or margarine, softened
9 eggs
1 quart milk
2 cups whipping cream
1 cup sugar
4-1/2 tsp vanilla extract
Warmed blackberry preserves, optional
Whipped cream, optional

Line the bottom of a greased 13 x 9 x 2 inch baking dish with 6 slices of bread. Butter remaining slices; place with butter side up over bread in pan. In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a large baking pan. Pour boiling water into larger pan to a depth of 1 inch. Bake, uncovered, at 375oF for 40 minutes or until a knife inserted neat the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired.

Makes 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.