One of my favorite breakfast-time treats is French toast; tender slices of bread soaked in a sweet baked custard–you can’t go wrong with that! For this specific version, I used slices of cinnamon-raisin bread as the base, and flavored the custard with a touch of Gran Marnier, vanilla extract, and a bit more ground cinnamon. Topped it all off with crunchy pecans and into the oven until set. Comforting and satisfying, you’ll love this version of baked French toast, guaranteed.
(To view this recipe, click on the blue title of the blog post above*)
Baked Cinnamon-Raisin French Toast
Ingredients:
- Cooking spray
- 10 slices cinnamon-raisin bread
- 4 extra large eggs
- 1 ½ cups half-and-half
- ¼ cup organic cane sugar
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon orange liqueur
- ½ teaspoon ground cinnamon
- Chopped pecans, optional
- 1 Tablespoon unsalted butter, cut into small pieces
Directions:
- Preheat the oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Arrange the bread slices in an overlapping pattern in the round cake pan.
- To make the custard, whisk together all of the ingredients listed from the eggs to the ground cinnamon until combined. Pour over the bread mixture and press the bread down with a rubber spatula into the liquid, to help the bread soak up the custard.
- Allow the mixture to sit in the fridge for 30 minutes. Top the mixture with the pecans (if using) and the pieces of butter. Then, bake in the preheated oven for 40 minutes or until puffed and set.
- Cut into slices and serve warm.
Tagged: baked french toast, baked goods, breakfast, brunch, cinnamon, cinnamon-raisin bread, custard, eggs, french toast, ground cinnamon, milk, pecans
Leave a Reply