Saturday, December 26, 2009

Baked French Toast

For Breakfast on Christmas Eve, I made a Baked French Toast and topped it with Cream, Carmelized Pecans and Strawberries. I had the idea of what type of dish I wanted and went searching for a recipe, but I couldn't find one. So, I combined ideas from a couple different recipes and I loved the results!

{Baked French Toast with Caramelized Pecans, Strawberries and Cream}
1 loaf Challah bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Slice challah into 1" slices. Arrange slices in a 9 by 13-inch flat baking dish sprayed with cooking spray in 2 rows, overlapping the slices. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and saltin a large bowl. Whisk together. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake for 40 minutes, until puffed and lightly golden. Use this baking time, to prepare your toppings.

1 pound fresh strawberries, sliced
3 tablespoons sugar, divided
3/4 cup heavy cream
8 ounces cream cheese, room temperature
2 tablespoons butter
1/2 cup pecans, chopped
1/4 cup brown sugar

In a medium bowl, mix together strawberries and 2 tablespoon of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a skillet over medium heat, add the pecans, brown sugar and butter. Stir until sugar has melted and pecans are coated and sticky.

No comments:


Related Posts with Thumbnails