Cinnamon Bread Custard With Fresh Berries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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this recipe should be made the night before and baked in the morning... this can be made Gluten Free by using Gf bread.... the recipe is from the Gracehill - A Bed & Breakfast in the Heart of the Smoky Mountains Townsend, Tennessee Ingredients:
8 slices cinnamon-raisin bread |
(we get it from atlanta bread co and cut it 1 thick) |
1/2 cup (1 stick) butter, melted |
4 eggs |
2 egg yolks |
3/4 cup sugar |
3 cups milk |
1 cup whipping cream |
1 t pure vanilla extract |
1 cup hot water |
powdered sugar |
2-3 cups assorted fresh blueberries, blackberries, raspberries and strawberries sliced. |
Directions:
1. Brush both sides of bread slices with melted butter.
2. Line a 13X9X2-inch baking pan with buttered bread slices.
3. In a large bowl beat eggs and egg yolks. Whisk in sugar, milk, cream and vanilla.
4. Strain and pour over bread slices. Chill 2 hours or up to overnight.
5. Preheat oven to 350 degrees
6. . Place baking pan on a large baking sheet with sides.
7. Pour the hot water onto the baking sheet to provide steam for the custard as it bakes and rises.
8. Bake 45 minutes until top is lightly browned.
9. Cool slightly, cut into 6 squares and top with powdered sugar and fresh berries.
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