Feel free to downsize this recipe; I made a lot because I was feeding a bunch of people.
Baked French ToastIngredients for toast
3 long French bread baguettes (or any type of bread you have around)
1 stick of butter, melted
2 C milk
3 T vanilla extract
1 C brown sugar
Ingredients for topping
1 C brown sugar
1 C all-purpose flour
1 T cinnamon
1/2 t allspice
1/4 t nutmeg
pinch of salt
1 stick cold butter, chopped
Instructions for the crumb topping:
- Mix together the brown sugar and flour. Mix in the spices.
- Cut in the butter to form small crumb balls.
- Cover the topping and store in the refrigerator until you are ready to use it.
- Butter your pan by coating the sides and bottom with butter.
- Chop your bread into about 1" cubes (bite sizes) and place in a really large bowl.
- In another large bowl, whisk the eggs. While whisking, slowly drizzle the melted butter into the eggs so they combine. While still whisking, slowly add the milk.
- Whisk the vanilla into your mixture, then add the brown sugar. Combine thoroughly.
TIP: My brown sugar typically has little hard brown sugar bits. In this dish, the bits are kind of nice to have. It adds a little candy feel to it.
- Pour the egg mixture into the really large bowl of bread and toss to combine. Make sure all the bread is coated.
- Add the bread bites to the pan. Pour evenly over the bread the remaining egg mixture. If you have more than a cup, consider chopping more bread.
- Cover the pan and stash in the refrigerator overnight or for at least 2 hours.
- When you're ready too bake, preheat the oven to 350° F.
- Remove the cover from the pan.
- Take handfuls of the crumble topping and spread it over the bread. Add as much as you want, but a level dusting is a good start.
- Bake the pan for about an hour. If you have a large pan, then it will take over an hour. If you broke it down into smaller baking dishes like ramekins, then bake for about 15 - 20 minutes. The French toast should be golden brown. If you are concerned about it being done, then stick a thermometer in the center of the dish. It is finished cooking when it reads 165° F.
Peanut Butter SyrupIngredients
1 C water
1 C white sugar
1/2 C creamy peanut butter (increase to 3/4 C to increase the PB intensity)
1 T vanilla extract
Recipe for Peanut Butter Syrup
- In a medium pot, mix together the water, sugar, and peanut butter.
- Bring this mixture to a boil. Stirring occasionally, reduce the heat to maintain a medium boil.
- Boil for at least 3 minutes. The syrup will thicken.
- Remove from the heat and add the vanilla.
- I pour the syrup into squeeze bottles. They are great for holding syrups like this as well as salad dressings and homemade sauces.