Today I want to show you how to make my big Trench Toast.
- Brown Sugar
- Granulated Sugar
- Heacy Cream
- Whole Milk Vanilla Extract
- Cold Butter
- Chopped Walnuts
- Raisin Bread
- Brown Sugar Flour
- Maple Syrup
1This is my cinnamon raisin baked french toast we can get started then the brown sugar cinnamon granulated sugar eggs heavy cream whole milk vanilla extract and then for the topping you’ll need some more granulated sugar brown sugar flour it some cold butter chopped walnuts and of course you’re going to need your bread this is a gorgeous loaf of cinnamon assume and raisin bread.
2I’m going to cut my bread into about half inch slices. when bread that should do the trick I want this to be really filled okay because it’s what’s going to happen is once it soaks up all the egg mixture is going to be out of this world all right in here I’m going to pour my heavy cream whole milk do use whole milk for this I think it makes a big difference eggs woo and my brown sugar granules sugar and ground cinnamon if this doesn’t smell like the holidays.
3You want to make sure that you’ve got all those eggs beaten in there really well I’m not gonna lie it toys are children stocking them now hmm so what all right now you’re going to carefully pour this egg mixture all over your bread you got to be careful you’re kind of gonna have to lift a little bit of the slices. I come cooking I just kind of usually throw things in a ball bowl whisk and go my husband said oh that would be really good with that crunchy stuff.
4You put on top of the muffin. so I thought dang that’s a brilliant idea so I went ahead and made the streusel topping and I haven’t looked back since and you shouldn’t either it’s sweet its crunchy its fabulous its buttery it’s a divine putting your butter and now I’m just going to use a pastry blender or a pastry cutter I’m just going to cut the butter into my dry mixture just until it’s smaller in size than it is now but that’s way too big I’m going to add in my chopped walnuts.
5I’m just going to scatter this all over the top and all that butter is going to melt into the bread I’m going to cover this with aluminum foil because this has to sit in the fridge for several hours minimum of a minimum of four hours maximum overnight. I will show you it looks like my french toast has been in the fridge for about three and a half hours.
6I really want baked french toast for dinner so I’m going to pop this into the oven that’s been preheated to 350 for 30 minutes after 30 minutes you’re gonna remove the foil this is going to go into the oven with the foil on after 30 minutes you going to remove the foil and continue to bake it for about 45 minutes or so or until it’s puffed and golden brown and it’s going to be dynamite in she goes now this baked for thirty minutes covered forty five minutes uncovered.
This is french toast it is not bread pudding so it’s not going to be as wet as bread pudding it’s going to be like french toast the custard has soaked in beautifully serve this look I mean you can see the custards right sucked in right into the bread now you can serve this with some really good maple syrup.