Bake-ahead french toast loaf
Hiking. Kayaking. Chilling on a floatie. No matter what’s on the camping itinerary, it’s got to start with a feast around the firepit. This recipe is a cinch to prepare and can feed the whole family.
Prep Time: 15 minutes Total: 1 hour 15 minutes Serves: 6 people
Ingredients:
- 3 eggs
- 3/4 cup 35% cream
- 3/4 cup milk
- 1/2 cup granulated sugar, divided
- 1/2 tsp cinnamon
- 1 loaf of French bread, about 600 g
- 1/4 cup melted butter
- Maple syrup
- Assorted nuts and berries, for garnish
Method:
- Position rack in bottom third of oven. Preheat to 375F.
- Line the bottom of a 9 × 13-in. baking dish with parchment.
- Whisk eggs with cream, milk, 1/4 cup sugar and cinnamon in a medium bowl.
- Cut loaf into 1-in. slices, stopping 1 in. from the bottom so the loaf stays intact. Arrange loaf in prepared pan.
- Gradually pour egg mixture between slices, opening up loaf to let mixture soak in evenly.
- Flip loaf over and let stand for 15 min.
- Flip loaf back, cut-side up, and drizzle butter overtop. Sprinkle with remaining 1/4 cup sugar.
- Bake in bottom third of oven until golden brown, 35 to 40 min.
- Serve with maple syrup and fresh fruit or nuts.
Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foil-wrapped loaf over medium heat, turning often, until warmed through, 15 to 25 min. Courtesy of Chatelaine
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