This is my adaptation of a "Taste of Home" recipe for Rasberry-Cinnamon French Toast (find the original recipe here). It's absolutely delightful for breakfast, brunch, or even dinner. As I've mentioned before, I'm a huge fan of the whole "breakfast for dinner" concept. It's quite simple to have ready for breakfast or brunch, as you prepare it the night before and refrigerate it until morning. I like to serve this with sausage links and fresh fruit.
Baked Cinnamon French Toast
- 1 lb. (approx.) French bread, cut into cubes
- 6 eggs, beaten
- 1-3/4 to 2 cups milk (I substitute almond milk or soy milk, with good results)
- 1 cup packed brown sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter, melted
Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour evenly over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Combine melted butter and remaining 1/4 cup brown sugar; drizzle over the top. Bake, uncovered, at 400° for 30-35 minutes, until a knife inserted near the center comes out clean. Allow it to cool for about 5-10 minutes before serving.
Yield: 8 servings
3 comments:
Yum! This looks delicious! I made Oven Baked French Toast for Owen's birthday breakfast last month, but I'm going to have to try this one soon!
Yummy! Can't wait to try this one.
As one who has been treated to this dish, perhaps three times, I can tell you that it's every bit as luscious in taste as it looks!
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