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Baked French Toast
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
| 1 | Preheat oven to 400F degrees. |
| 2 | In a large bowl, whisk together the light cream, eggs, 2 tablespoons sugar, vanilla, cinnamon and nutmeg. |
| 3 | Grease 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. |
| 4 | Pour 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. |
| 5 | While 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. |
| 6 | Serve 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.
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.