Corner Bakery French Toast Recipes

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CORNER BAKERY FRENCH TOAST

This is not like regular 'French toast', it's more like a rich, soft, moist bread pudding that can be sliced and served with syrup. It's perfect for brunch and can also be served for dessert. This recipe comes from the Chicago Tribune.

Provided by Hey Jude

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8



Corner Bakery French Toast image

Steps:

  • Heat oven to 375°.
  • Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit.
  • Place 8 slices across top in 2 rows; shingle-fashion.
  • Press down firmly.
  • Whisk eggs in a medium bowl; whisk in half-and-half, cream, sugar, vanilla and cinnamon.
  • Pour egg mixture evenly over bread.
  • Cover tightly with foil.
  • Bake 40 minutes.
  • Remove foil; bake 10 minutes longer.
  • Remove and let stand 10 minutes before serving.
  • Serve with maple syrup.

14 slices thick day-old bakery cinnamon-raisin bread
3 eggs, lightly beaten
1 1/2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
maple syrup, warmed

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