Sunday, March 14, 2010

French Toast Recipe

That french toast I made for Russ's birthday was SO GOOD that I wanted to share the recipe with you:

French Toast
4 eggs
1 1/2 cups milk
1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 Tablespoon vanilla
1/2 T butter
1 loaf Kneaders Chunky Cinnamon Bread

Butter a glass 9x13 baking dish. Cut bread into 8 slices (about 1 to 1 1/2 inches thick) and place it flat in the baking dish. Mix all remaining ingredients, reserving butter, and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate overnight or at least 1 hour. Bake 45 minutes at 350 degrees.

Adri's Note: I had to use a 9x13 and an 8x8 pan to fit the 8 pieces, but that was great because then we had one pan yesterday and one today!

Caramel Syrup
1 cup brown sugar
1 cup creme (I used Whipping Cream)
1 cup Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.

I also really think the Kneaders bread makes all the difference. You could probably buy any loaf of cinnamon swirl bread OR here is a recipe I found:

1 cup milk
3 tablespoons butter
1 package (1 tablespoon) rapid-rising dry yeast
2 tablespoons sugar or honey
3 cups unbleached all-purpose flour
2 teaspoons salt
2 egg whites, divided and slightly beaten
2 T butter, melted
cinnamon/sugar mixture

1. In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Let cool 5-7 minutes (I have been hasty and added the yeast too soon and the heat killed it). Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Mix until the dough is no longer sticky, about 10 minutes.

2. Turn the dough onto the (very lightly floured) work surface and knead for a minute or so by hand. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45 minutes.

3. After the dough has risen in the bowl, dump it out onto a lightly floured surface. Using a pizza cutter or sharp knife, cut off golf-ball size bits of dough. Roll into a ball. Dip in melted butter and roll in cinnamon sugar. Place in a greased bread pan.

4. Cover with plastic wrap and let rise for 20 minutes. Preheat oven to 350. Place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread.

5. Bake the bread for 30 to 40 minutes until crust is golden. Let cool in pan on wire rack for 10 minutes. Remove the bread from the pan and cool completely on a rack.


Carson said...

I'm glad you posted the recipe. I've made overnight French toast before, but didn't use cinnamon bread. That sounds really tasty.

I saw the idea on Sugardoodle (I think) to give your VT sisters something like this on the night before General Conference, so they can serve it to their families during conference. I thought that was a great idea.

Michele said...

yummy! i am definitely going to try it. i LOVE kneaders french toast. it's probably cheaper to make your own too.