Cinnamon Raisin French Toast
On Friday morning I made cinnamon raisin bread in the breadmaker and it made this massive loaf. We could barely wait for it to cool down before eating thick slices of it dripping with butter - it was so good.
This morning I made cinnamon raisin bread with a few of the slices using a recipe from epicurious.com
Cinnamon Raisin French Toast
7 large eggs
2 1/2cups half and half
1/2 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 1 1/2-inch-thick slices cinnamon-raisin bread or French bread
4 tablespoons (about) unsalted butter
Maple syrup (optional)
Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.
This morning I made cinnamon raisin bread with a few of the slices using a recipe from epicurious.com
Cinnamon Raisin French Toast
7 large eggs
2 1/2cups half and half
1/2 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 1 1/2-inch-thick slices cinnamon-raisin bread or French bread
4 tablespoons (about) unsalted butter
Maple syrup (optional)
Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.
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