Recipes

recipe-baked-french-toast

Baked French Toast

Ingredients:
French Toast:
1 loaf of Rothbury Farms® Cinnamon Swirl Bread
8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup brown sugar
1 tablespoon vanilla extract
Spray cooking oil

Topping:
1-1/2 sticks (3/4 cup) butter, softened
1 cup brown sugar
1 cup pecans, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)

Syrup (Optional):
1 cup sugar
1 cup brown sugar
3/4 cup water
1 cup cranberries, chopped (fresh or reconstituted from dried)

Finishing Touch (Optional):
1 cup heavy whipping cream
2 teaspoons sugar

Directions:
French Toast:

Line greased 9”x13” baking dish with bread slightly overlapping (Or for individual bakes, use 5” ramekins and put 1-2 pieces of bread in each)

Whisk together eggs, milk, whipping cream, sugar and vanilla. Be sure to whisk just before pouring as the brown sugar will settle

Pour evenly over bread in baking dish (For individual bakes pour ¾ cup over each; finish dividing any remaining mixture evenly into the cups)

Cover and refrigerate at least one hour or overnight

Preheat oven to 350ºF

Meanwhile, melt butter for topping and combine with remaining topping ingredients

Pour over bread in baking dish, put in oven and bake for at least 45 minutes or up to an hour depending on your desired consistency (bread pudding versus crispy top and edges)

Syrup (Optional):

Bring sugar, brown sugar and water to a boil

Add cranberries and bring to a boil again

Once boiling, stir continuously for 2 minutes

You can either refrigerate and serve the syrup as is or you can strain to remove cranberries for a more traditional looking syrup

Finishing Touch (Optional):

Use an electric mixer to whip heavy cream and sugar until firm

Serve baked French toast with butter, syrup and a dollop of fresh whipped cream

Enjoy!

recipe-baked-french-toast

Baked French Toast

Ingredients:
French Toast:
1 loaf of Rothbury Farms® Cinnamon Swirl Bread
8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup brown sugar
1 tablespoon vanilla extract
Spray cooking oil

Topping:
1-1/2 sticks (3/4 cup) butter, softened
1 cup brown sugar
1 cup pecans, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)

Syrup (Optional):
1 cup sugar
1 cup brown sugar
3/4 cup water
1 cup cranberries, chopped (fresh or reconstituted from dried)

Finishing Touch (Optional):
1 cup heavy whipping cream
2 teaspoons sugar

Directions:
French Toast:

Line greased 9”x13” baking dish with bread slightly overlapping (Or for individual bakes, use 5” ramekins and put 1-2 pieces of bread in each)

Whisk together eggs, milk, whipping cream, sugar and vanilla. Be sure to whisk just before pouring as the brown sugar will settle

Pour evenly over bread in baking dish (For individual bakes pour ¾ cup over each; finish dividing any remaining mixture evenly into the cups)

Cover and refrigerate at least one hour or overnight

Preheat oven to 350ºF

Meanwhile, melt butter for topping and combine with remaining topping ingredients

Pour over bread in baking dish, put in oven and bake for at least 45 minutes or up to an hour depending on your desired consistency (bread pudding versus crispy top and edges)

Syrup (Optional):

Bring sugar, brown sugar and water to a boil

Add cranberries and bring to a boil again

Once boiling, stir continuously for 2 minutes

You can either refrigerate and serve the syrup as is or you can strain to remove cranberries for a more traditional looking syrup

Finishing Touch (Optional):

Use an electric mixer to whip heavy cream and sugar until firm

Serve baked French toast with butter, syrup and a dollop of fresh whipped cream

Enjoy!