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Sorghum Baked French Toast

Source of Recipe

From "The Bourbon Country Cookbook" by David Danielson


Recipe Introduction

"This dish is easy to make and oh so impressive! You can also prepare this fabulous sorghum-rich brunch favorite ahead of time. Just mix the eggs, milk, cream, sorghum, maple syrup, vanilla, cloves, nutmeg, and cinnamon in an airtight container and put it in the refrigerator overnight. The next morning, simply shake the mixture up and pour it over the bread."

List of Ingredients

â—¦ 1 (12-ounce) loaf soft French bread, cut into 1-inch slices
â—¦ 8 large eggs
â—¦ 1 cup whole milk
â—¦ 1â…“ cups heavy whipping cream
â—¦ â…“ cup sorghum
â—¦ 1 tsp maple syrup
â—¦ ¼ tsp pure vanilla extract
â—¦ â…› tsp ground cloves
â—¦ â…› tsp ground nutmeg
â—¦ 1 Tbsp ground cinnamon
â—¦ 2 Tbsp powdered sugar, for garnish


Recipe

Preheat the oven to 350° F.
Place the bread slices, slightly overlapping each other, in the bottom of a 9x9-inch baking dish or a cast iron skillet.

In a large mixing bowl, whisk together the eggs, milk, cream, and sorghum. Add the maple syrup, vanilla, cloves, nutmeg, and cinnamon, stirring to combine. Pour the egg and cream mixture evenly over the bread.

Bake on the middle rack of the oven for 45 minutes, until it is golden brown and the egg mixture has thickened. Sprinkle with the powdered sugar and serve warm.


Makes 6 servings