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Baked French Toast Wedges




Source of Recipe


fbnr






List of Ingredients



• 4 whole BAYS® English muffins, cut into 1-inch cubes
  
• 3 large eggs
  
• 1/2 cup sugar
  
• 1 teaspoon cinnamon
  
• 1 teaspoon vanilla
  
• 1/4 teaspoon salt
  
• 1-2/3 cups half-and-half, whipping cream or whole milk
  
• 2 tablespoons butter or margarine, melted
  
• 1/8 teaspoon nutmeg, preferably freshly grated
  






Instructions



1. Spray 10-inch quiche dish or deep dish pie plate with non-stick cooking spray. Arrange muffins in a single layer in dish. In a medium bowl, beat together eggs and combined sugar and cinnamon. Stir in vanilla and salt; mix well. Add half-and-half and melted butter or margarine, mixing well. Pour evenly over muffins; press down on muffins to moisten with liquid. Sprinkle nutmeg evenly over mixture. Cover and refrigerate overnight, if desired, or bake immediately.
   
   
2. Bake in 350°F oven for 40 to 45 minutes or until puffed and golden brown. Transfer to cooling rack; cool at least 10 minutes before serving.* Cut into wedges and serve warm with desired fruit topping or heated maple syrup.
   






Final Comments


Makes 6 servings

*At this point, French toast may be cooled completely, cut into wedges, placed between sheets of waxed paper in a plastic freezer storage bag and frozen up to 1 month. Place wedges on baking sheet and bake in 350°F oven for 8 to 10 minutes or until thawed and heated through.

Mixed Fruit Topping Combine 1 kiwifruit, peeled and diced, 1/2 cup fresh raspberries and 1 ripe small banana, sliced with 2 tablespoons honey and 2 teaspoons fresh lime juice. Let stand 5 minutes.