Baked Cinnamon Crunch French Toast.
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1 loaf challah bread, sliced into 1-inch thick slices
- 8 large eggs, beaten
- 2 1/2 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup, plus 1/3 cup brown sugar
- 2 1/2 teaspoons ground cinnamon
- 2 teaspoons flour
- 2 tablespoon salted butter, melted
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Instructions
- 1. Grease a 9×13 inch-baking dish with butter. In a bowl, mix 1/4 cup brown sugar and 1 teaspoon cinnamon. Sprinkle half the cinnamon sugar over the bottom of the baking dish.
- 2. In a bowl, using an electric mixer, whip the cream cheese 1 minute. Add the whipped cream and vanilla and gradually increase the speed to high. Whip until fluffy, 1-2 minutes.
- 3. Grab the bread and make a 1-inch slit at the top, move your knife to create space in the bread, being careful not to poke through to the other side. Spread the inside of the bread with cream cheese, press to enclose (see above photo). You will not need all the cream cheese, save the rest for serving.
- 4. In a large bowl, whisk together the eggs, milk, vanilla, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Then sprinkle over the remaining cinnamon sugar. Cover and place in the fridge 30 minutes or overnight.
- 5. When ready to bake, preheat the oven to 375° F. In a bowl, mix 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, the flour, and butter. Arrange over the bread slices.
- 6. Cover and bake 25 minutes, remove the foil and bake another 20-25 minutes or until the French toast is deeply golden.
- 7. Serve the french toast warm, topped with any additional whipped cream. Enjoy!
Source
Original recipe: View Original