Wednesday, December 14, 2011

Amy's French Toast

 This recipe is from our mutual friend, Amy.  She's the dirty snowball lady as well as the sausage and corn chowder chef.  She knows that hot breakfast is part of my day, so she passed this recipe on to me.  The original (or her version, anyway) calls for blueberries.  Eleanor has a bit of an aversion to blueberry stained teeth, so we changed this to peaches.  Amy noted peaches were good too.

I have made this a couple times without getting a picture, but I remembered this time.

loaf French bread
5 eggs
1/2 c milk
1/4 t baking powder
1 t vanilla
1/2 c sugar ( I used 1/4 c)
1 t cinnamon
1 t cornstarch
4 1/2 c fruit ( I used frozen peaches pulled out of the freezer right before adding the fruit)
2 T butter, melted (I didn't use)

Slice bread into eight 3/4" slices; arrange in shallow baking dish.
In medium bowl whisk together eggs, milk, baking powder, and vanilla.  Pour over bread turning to coat evenly.  Cover with plastic wrap and let stand 2 hours at room temperature or overnight in refrigerator. 
Preheat oven to 450 degrees.  Spray 13X9 baking pan with nonstick cooking spray.
Mix sugar, cinnamon and cornstarch in a medium bowl; gently fold in fruit until well coated.  Spread into prepared pan; place egg soaked bread wettest side up, on fruit, wedging slices tightly.  Brush tops of bread with butter and bake 20-25 minutes until toast is golden and fruit is bubbling around the edge of the pan.  To serve place toast on plates and spoon fruit over the top.  Amy recommends sprinkling with confectioners' sugar.

I used 16 oz frozen peaches and would use more next two bags maybe.  The recipe calls for 4 1/2 c fruit, and I think it would be better with that much.  The last couple bread slices were a bit dry. 

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