44 lines
2.4 KiB
Markdown
44 lines
2.4 KiB
Markdown
# FRENCH TOAST BITES
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**Serves 8**
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> **Recipes for bread soaked in eggs and milk and cooked date back to ancient Rome. The name French toast comes from Albany, New York, innkeeper Joseph French’s 1724 dish: French’s toast!**
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**KITCHEN TALK:** Plan ahead to make this dish easy to bake for breakfast or brunch. The bread mixture should soak overnight, so prep early! Buy your bread a day or two before and store it in a bag at room temperature so it gets a little bit stale. Fresh bread will work, too, but the texture will be mushier. Ask a grown-up for help using sharp tools, the stove top, and the oven.
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---
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### Ingredients
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* 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
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* ¾ cup packed light brown sugar
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* 1 (1-pound) loaf of bread, such as brioche, challah, French bread, or sourdough, cut into 1-inch cubes (about 10 cups)
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* 6 large eggs
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* 2 cups whole milk
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* 2 teaspoons pure vanilla extract
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* ½ teaspoon fine sea salt
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#### Topping
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* 2 tablespoons light brown sugar
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* ½ to 1 teaspoon ground cinnamon
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* ¼ teaspoon fine sea salt
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---
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### Instructions
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1. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
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2. Place the remaining butter and brown sugar in a small pan over medium heat. Cook, stirring, until the butter melts and the mixture looks like syrup, about 3 minutes. Carefully pour it into the prepared baking dish. Scatter the bread cubes on top.
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3. Crack the eggs into a large bowl. Add the milk, vanilla, and salt and whisk until it looks light yellow. Pour the egg mixture over the bread, pressing down with your (clean!) hands to make sure all the bread pieces soak up the liquid. Cover the baking dish with plastic wrap and place it in the fridge for at least 8 hours or until the next morning.
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4. When you’re ready to bake the French toast, preheat the oven to 400°F. Take the baking dish out of the fridge and throw out the plastic wrap.
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5. **Make the topping.** In a small bowl, stir together the brown sugar, cinnamon, and salt. Sprinkle the topping over the casserole.
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6. Bake the French toast for 30 to 35 minutes. You’ll know it’s done when it looks puffy and the topping is golden brown. Scoop it onto plates and serve with whatever toppings you like!
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---
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**TOPPINGS TO TRY!**
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* Fresh fruit
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* Pure maple syrup
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* Honey
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**CHEF'S TIP:**
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To pack brown sugar, scoop some into the measuring cup and press down with your fingers. Repeat until measuring cup is full! |