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Baked French Toast
Makes 4-6 Servings
Ingredients
* FOR THE FRENCH TOAST:
*1 2/3 cups light cream
*5 eggs, slightly beaten
*2 tablespoons plus 1 tablespoon granulated sugar
*1/4 teaspoon pure vanilla
*Pinch of cinnamon and nutmeg
*12-ounce loaf rich egg bread, cut into 1-inch slices (trim crust if desired)
*1 tablespoon butter, softened
* FOR THE MIMOSA ORANGE SYRUP
*1/2 cup Stonewall Kitchen Mimosa Brunch Jam
*2 tablespoons fresh orange juice
*1 tablespoon fresh lemon juice
*1 tablespoon butter
*Sour cream and mint leaves for garnish
Instructions
1Preheat oven to 400F degrees.
2In a large bowl, whisk together the light cream, eggs, 2 tablespoons sugar, vanilla, cinnamon and nutmeg.
3Grease a 9"x13" pan with butter. Arrange pieces of bread in a single layer close together. Pour egg mixture over the bread. Cover and refrigerate several hours or overnight.
4Pour off extra egg mixture. Sprinkle remaining 1 tablespoon sugar over the top. Bake 25-30 minutes until golden brown and a toothpick comes out clean when inserted. Cut into individual portions.
5While the French toast is baking, make the syrup by combining the Mimosa Brunch Jam, orange juice, lemon juice and butter in a small saucepan. Heat over medium heat until jam and butter are melted.
6Serve over baked French toast. Garnish with sour cream and mint leaf.
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.