Cinnamon Raisin French Toast
Instructions:
- 6 6 Eggs
- 12 fl oz 375 mL Milk
- 4 fl oz 125 mL Heavy cream
- 4 oz 125 g Sugar
- 1 tbsp 15 mL Vanilla extract
- 1 tsp 5 mL Cinnamon
- 1⁄8 tsp 0.5 mL Nutmeg
- 1⁄8 tsp 0.5 mL Salt
- 12 slices 12 slices Cinnamon raisin bread,
- 3⁄4 in. (2 cm) thick
- 11⁄2 oz 45 g Butter
- as needed as needed Confectioners’ sugar
- Beat together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until the sugar is dissolved.
- Soak the bread in the egg mixture until the bread is soaked through, but do not leave so long that it falls apart.
- For each portion, heat 11⁄2 tsp (7 mL) butter in a sauté pan large enough to hold two slices of bread.
- Put 2 slices of bread in the pan and brown the bottoms.
- Turn the bread over and cook for 30 seconds.
- Transfer the sauté pan to an oven preheated to 375 F (190 C). Bake 10 minutes. The bread should be cooked through and slightly puffed up.
- Plate, dust with confectioners’ sugar, and serve immediately.