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Corner Bakery French Toast
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This is not like regular 'French toast', it's more like a rich, soft, moist bread pudding that can be sliced and served with syrup. It's perfect for brunch and can also be served for dessert. This recipe comes from the Chicago Tribune.
14 slices thick day-old bakery cinnamon-raisin bread
3 eggs,lightly beaten
1-1/2 cups half-and-half
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
maple syrup, warmed
Heat oven to 375°.
Line bottom of greased 8-inch square baking pan with 3 slices of bread, cutting to fit; top with 3 more slices, cutting to fit. Place 8 slices across top in 2 rows; shingle-fashion. Press down firmly. Whisk eggs in a medium bowl; whisk in half-and-half, cream, sugar, vanilla and cinnamon. Pour egg mixture evenly over bread.
Cover tightly with foil. Bake 40 minutes. Remove foil; bake 10 minutes longer. Remove and let stand 10 minutes before serving. Serve with maple syrup.
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