Companion French Toast Recipe

French_ToastFrench Toast has never tasted this good…   Leave the batter and griddle behind and try a delicacy unlike any other. Sweet and moist on the inside with a slightly crunchy, browned top layer on the outside, this breakfast entrée is the morning version of bread pudding. Made with Companion’s signature European craft breads, pastries and brioches, which are baked fresh daily, the bread mixture is soaked and refrigerated overnight in a batter of farm-fresh eggs, heavy cream, brown sugar, vanilla and cinnamon. The following morning it is baked until golden brown and spiced with cinnamon and powdered sugar.  Topped with fresh fruit, jam, or syrup, the French Toast is an innovative twist on the conventionally sliced-and-fried cuisine. 6 Eggs 18 oz. Heavy Cream 1 cup Brown Sugar 1 tbl Vanilla 1 tsp Cinnamon 1 tsp Nutmeg 1 loaf (1 lb.) Companion Brioche or 8 Croissants Combine eggs, cream, sugar, vanilla and spices. Tear bread/pastries into small pieces and add to egg mixture. Soak and refrigerate overnight. Place in 8×8 baking casserole and bake at 350° for 45 minutes or until a knife inserted in center comes out clean. French Toast should be nicely browned and puffed in the center. Serve with jam, fresh fruit and a dusting of powdered sugar. (Serves 4.)

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Comments (1)

  • nora


    Question… should this be 18 oz of heavy cream or 1 8oz heavy cream? It could make quite a difference!

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