Baked French Swirl Toast

 

I function in slow motion in the morning, at least until I’ve inhaled about 3 cups of coffee. (Actually, I don’t function at all until I get an ample dosage of caffeine.) So, anytime I come across a breakfast recipe that gives me the option of prepping the night before, then just placing in the oven in the AM, I’m all on-board. And if that PM prep only takes 5 minutes, now, you’ve got my full attention. I was a little surprised at the reviews this recipe received; they either loved it, or hated it. On the other hand, the ones that hated it, clearly adapted the recipe (in major ways), by cutting back on eggs, or substituting skim milk for half-and-half. I can never understand how some people can totally rip apart a recipe in their review, without ever trying to make it the way it was intended to be made. Granted, there are “little” things you can change in a recipe, to make it more taste appropriate for your family. But to completely (100%) revamp the recipe, then to complain incessantly about the way it turned out; whose fault is that? I’ll get off my podium now and give my opinion of this recipe (which is much more favorable, btw). Whenever instructions offer the option of refrigerating 1 hour, or overnight, I go with the overnight, especially with French toast (it always tastes better after soaking up all the egg and milk; and I used half-and-half, because I thought the addition of cream would yield a firmer texture (which it did). We were delighted with the results. The smell of warm cinnamon bread while it was baking, only added to the anticipation. It was everything we expected it to be, and more. A fruit topping (like warm apples….yum) would definitely bring it over the top in flavor; but that’s an easy fix. 

Missing from photo: vanilla extract.

Generously butter a 3-quart shallow baking dish. (I never substitute non-stick cooking spray when making French toast, as the butter only adds to the flavor.)

Cut the bread into cubes; place in a large bowl. 

Add the raisins (or dried cranberries) and toss to combine. Transfer to buttered baking dish.

Beat the eggs, half-and-half and vanilla extract in a medium bowl with a whisk.

Pour the egg mixture over the bread cubes. 

Press the bread cubes into the egg mixture, so bread cubes are fully submerged in liquid.

Cover with plastic wrap; refrigerate 1 hour, or overnight (preferably overnight).

In the morning, preheat oven to 350° F.

Bake for 45 minutes, or until a knife inserted in the center comes out clean. I left it in the oven for 47 minutes. The sides will be all puffy when you remove from oven.

Place on a cooling rack for at least 5 minutes. (The puffiness will go down and it will level out.)

Sprinkle with powdered sugar, or cinnamon sugar. I used powdered sugar, as cinnamon sugar seemed like overkill to me.

Serve with butter and syrup.

What changes would I make the next time? Like I said, some fruit flavor would be ideal. I might soak the raisins in orange juice for a few hours before adding to bread cubes, then add some orange zest to the egg mixture. An orange infusion of some sort would help boost the flavor. Or, I’d heat up some sliced apples in a sugar syrup to serve with the French toast.

 
BAKED FRENCH SWIRL TOAST
Source: Campbell's Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 loaf (16-ounces) Pepperidge Farm Cinnamon Swirl Bread (without raisins), cut into cubes
• 3/4 cup raisins (or dried cranberries)
• 6 eggs 
• 3 cups half-and-half (or milk, but half-and-half works best for a firmer texture)
• 2 teaspoons vanilla extract 
• Powdered sugar, or cinnamon sugar, for serving
• Whipped butter
• Pure maple syrup

DIRECTIONS:

1. Place the bread cubes and raisins (or dried cranberries) into a generously buttered 3-quart shallow baking
    dish.
2. Beat the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk.
3. Pour the egg mixture over the bread cubes.
4. Press the bread cubes into the egg mixture to submerge. Refrigerate for 1 hour, or, preferably, overnight.
5. Preheat oven at 350 degrees F.
6. Bake for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with powdered, or 
    cinnamon sugar. Serve with the butter and syrup.