Cinnamon Baked French Toast

 

Cinnamon Baked French Toast Recipe

Ingredients

French Toast:

Spread, for lubing

1 portion hard sourdough or French bread

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8 entire eggs

2 cups entire milk

1/2 cup whipping (weighty) cream

1/2 cup granulated sugar

1/2 cup earthy colored sugar

2 tablespoons vanilla concentrate.

Beating

1/2 cup regular baking flour

1/2 cup solidly stuffed earthy colored sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

Newly ground nutmeg

1 stick cold margarine, cut into pieces, in addition to something else for serving

Warm hotcake syrup, for serving

1 cup new blueberries, for serving

Extraordinary hardware 

9-by-13-inch baking dish

Method

Oil the baking dish with margarine. Tear the bread into pieces, or cut into solid shapes, and uniformly convey in the dish. Break the eggs in a major bowl. Whisk together the eggs, milk, cream, granulated sugar, earthy colored sugar and vanilla. Pour uniformly over the bread. Cover the container firmly and store in the cooler until required (short-term ideally).

For the garnish: Blend the flour, earthy colored sugar, cinnamon, salt and some nutmeg in a different bowl. Mix together utilizing a fork. Add the spread and with a cake shaper, and combine everything as one until the blend looks like fine rocks. Store in a re-sealable plastic sack in the cooler.

At the point when you're prepared to heat the dish, preheat the stove to 350 degrees F. Eliminate the meal from the refrigerator and sprinkle the fixing over the top. Prepare for 45 minutes for a milder, more bread pudding surface or for 1 hour or something else for a firmer, crisper surface.

Scoop out individual bits. Top with margarine and shower with warm hotcake syrup and sprinkle with blueberries.