Baked French Toast

Baked French Toast

3 loaves Kneaders Chunky Cinnamon Bread
8 eggs
3 c milk
1 Tbsp brown sugar
1 tsp salt
1 Tbsp vanilla
4 Tbsp butter

Make sure you use a large cookie sheet that has an edge.  Line the cookie sheet with parchment paper (this is key, otherwise it sticks to the pan, caramelizes and is impossible to serve).  Cut each loaf into 8 even slices about an inch thick.  Cut the bread just before dipping so it doesn't dry out.  Mix all ingredients except butter.  Dip each slice of bread in the mixture (in and out of the mixture--don't let it soak).  Do not pour the mixture over the top.  Lay each piece of bread flat on your cookie sheet.  You can squish 12 pieces on one large cookie sheet.  Dab each piece of bread with butter.  Refrigerate overnight, covered with foil.  Bake uncovered at 350 for 20-22 minutes or until starting to brown.

You can cover the toast with foil after baking and keep it warm in the oven until you are ready to serve.

Becky's Note: This a copycat recipe from a local bakery (Kneaders).  It is incredibly rich and delicious!  I love it served with buttermilk syrup, strawberries and cream.  Kneaders Chunky Cinnamon bread is amazing, but unfortunately requires a trip to select Western US states.  I assume that many other good bakeries will have some type of cinnamon bread that would act as a great substitute.  Does anyone want to try the recipe with another bread?  My next quest will be to try and replicate the bread!


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