French Toast Loaf (Not As Eggy) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A drier version of a baked French toast that can be cut into cinnamony slices! Ingredients:
1 loaf french bread, at least 20 oz |
6 eggs |
1 cup milk |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
1/2 teaspoon salt (to taste) |
1/2 cup pecans |
1/4 cup butter |
1/2 cup maple syrup |
1 cup sugar |
1/3 cup flour |
Directions:
1. Tear bread into chunks, approximately one inch or so. Divide into two bowls.
2. Beat eggs and milk together. Add vanilla and a sprinkle of cinnamon.
3. Pour egg mixture over first bowl of bread, and evenly coat pieces. You want them coated, not soaked.
4. Combine a few dry pieces and a few wet ones to make a layer on the bottom of two greased loaf pans or 8x8s. (you will make 3 layers in load pans or 2 in 8x8s.)
5. Combine sugar, cinnamon, salt, and flour. Dust over the first layer. Sprinkle with a few pecans. Repeat process, ending with cinnamon-sugar mixture and pecans on top.
6. Dot with butter and drizzle with maple syrup.
7. Bake loaves at 325 35 to 45 minutes in a preheated oven. Bake 8x8s at 350 for 35 minute.
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