French Toast Bake Recipe with a twist….
7 large eggs
1 cup heavy cream (alternatively, use half&half)
12 slices of cinnamon swirl bread (or any sliced bread of your choice)
1/8 tsp nutmeg
2 tablespoon cinnamon powder
1 1/2 measuring cups of sugar (you can also use brown sugar)
2 tablespoon butter
1/2 teaspoon of vanilla
1 1/2 cups of graham crackers crumbs (alternatively, ground/crush your favorite cookies or unsalted crackers ) this is optional
1 Baking pan
Crack eggs and whisk in a bowl. I initially planned to use 6 eggs, but one of the eggs had two yolks:-) .
Add heavy cream and whisk.
Next, add vanilla and nutmeg, stir and set aside for later.
Combine sugar and cinnamon powder in a small pot or pan, and stir. As the sugar is melting, add butter . Add a few drops of water if the caramel (melted sugar) is too thick. Set aside to cool down.
Spray or grease the backing pan.
Layer the greased baking pan with the cracker crumbs as shown in the image below.
Pour the sugar and butter mixture over the crackers crumbs and distribute as evenly as possible.
Arrange bread slices in two layers over the sugar mixture .
Pour the egg and heavy cream mixture over the bread and make sure it is fully saturated .
Cover with a foil or with a baking pan lid and refrigerate overnight.
Preheat your oven to 350 degrees F (175 degrees C). Bake in preheated oven for 35 minutes or until golden brown . Serve warm (bottom side up) with fruits and optional maple syrup or Jam.