Overnight French Toast Bake
Slices of whole-wheat baguette boost the fiber in this baked French toast that’s reminiscent of bread pudding. Soak the pieces in the batter overnight, and put the dish in the oven for an easy breakfast.
French Toast Bake
bake
One 8-ounce whole wheat baguette, cut into twenty-four 1/4-inch slices
One 12-ounce can evaporated fat-free milk
1 cup reduced-fat (2-percent) milk
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon ground cinnamon
Pinch kosher salt
4 large eggs
Topping:
1/3 cup chopped pecans
1/4 cup plus 2 tablespoons pure maple syrup
1/8 teaspoon ground cinnamon
Coat a 9- by 13-inch baking dish with cooking spray. Arrange the bread slices on the diagonal in 3 rows in the dish, slightly overlapping the slices.
Whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Pour the egg mixture over the bread slices to evenly coat the bread. Cover with aluminum foil and refrigerate overnight.
Preheat the oven to 350 degrees. Remove the foil from the baking dish.
For the topping: Sprinkle the pecans evenly over the bread. Sprinkle with 2 tablespoons of the maple syrup and the cinnamon. Bake until golden, about 40 minutes.
Drizzle with the remaining 1/4 cup maple syrup and serve.
Makes 6 servings.
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Overnight French Toast Bake
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