BAKED CINNAMON BREAD FRENCH TOAST
EGG CUSTARD BASED
Breakfast, Brunch, Lunch, Dessert?
Yields 12 - 3"x3" or 24 - 2"x2" squares.
If you like a True custard and
cinnamon bread, you will love this recipe. I have been told this recipe is better than bread pudding.
It can be served warm, room temperature or even cold.
It is great served with fresh fruit sauces and ice cream.
Just use your imagination.
This recipe is easy to prepare and may be completed a
day or two in advance or, let rest, refrigerated and
unbaked over night, and bake just prior to serving.
For this recipe you will need a 9"x13"x2" baking pan
and a slightly larger one for your baking water bath.
CUSTARD INGREDIENTS
- 6 Large whole eggs.
- 3 Egg yolks.
- 1 Cup, plus 2 Tbs. white granulated sugar.
- 4 1/2 Cups Milk.
- 1 1/2 Cups Heavy cream.
- 1 1/2 Tbs. Vanilla extract.
- You will need 1 loaf, unsliced cinnamon
bread, without raisins, and sliced into 8 - 1" slices. You
may remove crusts, if desired.
- You will also need about 4 ounces of unsalted
butter, melted.
PREPARATION
- Pre-heat oven to 350°F.
- Butter your baking pan and reserve.
- Brush both sides of your 1" slices of cinnamon bread
with melted butter and reserve
- Place whole eggs and egg yolks in work bowl of mixer.
Beat to mix well.
- Install whisk attachment on mixer and whisk-in
sugar, milk, cream and vanilla.
- Pour some of the custard mixture, about 3/8" deep, in
bottom of prepared pan.
- Arrange slices, in rows, over the custard layer. 2 rows of 4 should fit very nicely. Press down
lightly to force the cinnamon bread to soak up the custard
mixture.
- Pour the remaining custard mixture over the
cinnamon bread slices. Permit the mixture to soak into the cinnamon bread slices for about 10 to 15 minutes before
baking.
- If you do not intend to bake the custard immediately,
cover the pan and refrigerate. You may hold it in the
fridge for one day prior to baking.
- If you intend to bake the custard immediately, place your baking pan inside a larger pan and pour in hot water to a point half-way up the sides of your custard pan.
- Bake in the upper third of your oven for approximately 1 hour or until the custard tests done. Do not over bake or the custard will become grainy.
- When done, remove custard pan from water bath and place on a cooling rack.
- If you plan on serving the custard immediately, let it cool for about 15 minutes before cutting into serving portions.
If you do not plan on serving it immediately, permit the custard to cool to room temperature, cover tightly and refrigerate until ready to serve.