Fustini's Oils and Vinegars
French Toast Bake

Add To Favorites

French Toast Bake

Reviews

This recipe does not have any reviews yet   be the first to write one

French Toast Bake


Submitted by Lori Martenson, Fustini's Holland

Ingredients

  • 1 tablespoon unsalted butter, softened, plus 7 tablespoons unsalted butter, melted
  • ¾ cup packed (5 1/4 ounces) brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 18 slices brioche bread (Chocolate Chip or Chocolate Swirl Brioche also works well.)
  • 2 cups whole milk or half and half
  • 1/2 cup Iron Fish Bourbon Barrel Aged Cinnamon Maple Syrup
  • 1 tablespoon Fustini’s Cara Cara Vanilla balsamic
  • 6 large eggs
  • ¼ cup crushed corn flakes, mixed with 1 tablespoon melted butter

Hint

TO MAKE AHEAD: The assembled casserole, minus corn flakes and remaining heaping 3 tablespoons sugar mixture, can be covered and refrigerated for up to 12 hours. When ready to cook, sprinkle with almonds and sugar mixture and bake as directed in step 5.


Directions

Step 1. 

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by a 9-inch baking dish with softened butter. Mix brown sugar, cinnamon, nutmeg, and salt together in a bowl.


Step 2. 

Sprinkle 3 tablespoons of brown sugar mixture evenly over the bottom of the prepared dish. Place 6 bread slices in an even layer at bottom of the dish. Brush bread with 1 1/2 tablespoons melted butter and sprinkle with 3 tablespoons sugar mixture.


Step 3. 

Place 6 bread slices in a single layer over the first layer, brush with 1 1/2 tablespoons melted butter, then sprinkle with 3 tablespoons sugar mixture. Place remaining 6 bread slices over the previous layer and brush with 1 1/2 tablespoons melted butter.


Step 4. 

In a separate bowl, whisk milk, eggs, maple syrup, and balsamic vinegar together until well combined. Pour milk mixture over bread and press lightly to submerge. Sprinkle with corn flakes and remaining heaping 3 tablespoons sugar mixture.


Step 5. 

Bake until casserole is slightly puffed and golden brown and bubbling around edges, about 30 minutes. Transfer casserole to a wire rack, brush with remaining and let cool for 15 minutes. Sprinkle with confectioners’ sugar, if desired, and serve.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More