Baked French Toast with Fruit

By March 20, 2018
For French Toast
 6-8 slices thick bread (day old is best)
 3 eggs
 3/4 cup milk
 2 tbsp maple syrup or honey
 1.5 cups chopped fruit (frozen berries, chopped canned peaches, apples, or chopped fresh fruit, any variety)
For Pastry Cream
 4 egg yolks
 1/2 cup sugar
 1 tbsp flour
 1 tbsp corn starch
 2 cups milk
 1 tsp vanilla
1

Whisk the eggs, milk and maple syrup or honey for the french bread. Dip the sliced bread in the egg batter for about 20 seconds per side. Fry in a buttered skilled on each side to golden brown. Set aside until you are ready to assemble the casserole.

2

Make a pastry cream. Heat the milk to warm while you whisk together the egg yolks and sugar in a bowl.  Whisk in the flour and corn starch.

3

Slowly whisk in the warm milk.  Return the egg yolk-milk mixture to the pan and cook over medium-high heat, whisking continuously. When it thickens, lower the heat and cook for 2 or 3 minutes while continuing to whisk.

4

Return the cooked pastry cream to the bowl in which you mixed the egg yolks and milk. Add the vanilla.

5

Cut each slice of fried French toast into 6 strips.  Arrange these in a shallow casserole in layers. Add about half the fruit in between the first and second layer, and the rest on top. Pour the pastry cream over all the French toast. You can make the dish to this point and cover with plastic wrap to keep for a day or two (remove plastic wrap before baking.)

6

Cover the baking dish with foil and bake at 350 for about 45 minutes. Serve with extra fruit and maple syrup.

Ingredients

For French Toast
 6-8 slices thick bread (day old is best)
 3 eggs
 3/4 cup milk
 2 tbsp maple syrup or honey
 1.5 cups chopped fruit (frozen berries, chopped canned peaches, apples, or chopped fresh fruit, any variety)
For Pastry Cream
 4 egg yolks
 1/2 cup sugar
 1 tbsp flour
 1 tbsp corn starch
 2 cups milk
 1 tsp vanilla

Directions

1

Whisk the eggs, milk and maple syrup or honey for the french bread. Dip the sliced bread in the egg batter for about 20 seconds per side. Fry in a buttered skilled on each side to golden brown. Set aside until you are ready to assemble the casserole.

2

Make a pastry cream. Heat the milk to warm while you whisk together the egg yolks and sugar in a bowl.  Whisk in the flour and corn starch.

3

Slowly whisk in the warm milk.  Return the egg yolk-milk mixture to the pan and cook over medium-high heat, whisking continuously. When it thickens, lower the heat and cook for 2 or 3 minutes while continuing to whisk.

4

Return the cooked pastry cream to the bowl in which you mixed the egg yolks and milk. Add the vanilla.

5

Cut each slice of fried French toast into 6 strips.  Arrange these in a shallow casserole in layers. Add about half the fruit in between the first and second layer, and the rest on top. Pour the pastry cream over all the French toast. You can make the dish to this point and cover with plastic wrap to keep for a day or two (remove plastic wrap before baking.)

6

Cover the baking dish with foil and bake at 350 for about 45 minutes. Serve with extra fruit and maple syrup.

Baked French Toast with Fruit

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