Friday, July 16, 2010

PW's Baked French Toast

Looking for the perfect recipe to make for a brunch with the girls, breakfast to feed the entire family, or just an exceptionally delish dish to indulge in for no reason whatsoever?  Look no further than The Pioneer Woman's Baked French Toast.  P-Dub makes no secret that she loves butter and all things fat-filled, so it should come as no surprise that this recipe hardly belongs in the "light fare" section of your cookbook.

But it's crazy good.

Even Isaiah enjoyed helping me make this fat-filled concoction!


1 loaf Crusty Sourdough Or French Bread

8 whole Eggs

2 cups Whole Milk

½ cups Whipping (heavy) Cream

¾ cups Sugar

2 Tablespoons Vanilla Extract


½ cups All-purpose Flour

½ cups Firmly Packed Brown Sugar

1 teaspoon Cinnamon

¼ teaspoons Salt

1 stick Cold Butter, Cut Into Pieces

Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup

To see PW's step-by-step instructions with photos (in the way only she can do it!), click here!
I made this recipe the night before and let it sit in the fridge overnight.  I threw the topping on and baked it for 50 minutes and out came the gorgeous pan of goodness you saw at the top of the post.  I scooped a large reasonable portion into my bowl and then drizzled it with sugar-free syrup.  Yup, sugar-free syrup.  I'm all about being healthy here, people. 
Combined with my cup of coffee, this was breakfast heaven!
TIP:  You can freeze individual portions of this in pint sized freezer baggies and heat them up in the oven later!  Bake at 350 degrees for about 30-35 minutes for a perfectly reheated single portion of Baked French Toast!

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