Breakfast meets dessert. Baking the French toast creates a bread pudding-like texture and sprinkling with powdered sugar before frying creates a crispy sugar crust. Seconds please!
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1 12 cups whole milk
34 cup Land O Lakes® Heavy Whipping Cream
1 peel of whole orange, peeled leaving white pith on orange
3 cinnamon sticks
1 teaspoon vanilla extract
9 slices Texas toast bread, crusts removed
2 tablespoons firmly packed brown sugar
14 cup Land O Lakes® Butter, divided
13 cup powdered sugar, divided
Pure maple syrup
STEP 1
Line 13x9-inch glass baking dish with parchment paper. Set aside.
STEP 2
Combine milk, whipping cream, orange peel and cinnamon sticks in small saucepan. Cook over medium heat 5 minutes or until milk just begins to bubble around edges but not boil. Remove from heat; stir in vanilla. Let cool 20 minutes.
STEP 3
Meanwhile, heat oven to 375°F.
STEP 4
Lay bread slices flat in baking dish, squishing together and cutting if needed to fit all 9 pieces. Set aside.
STEP 5
Whisk eggs and brown sugar together in bowl until well mixed.
STEP 6
Remove orange peel and cinnamon sticks from milk mixture. Slowly pour cooled milk mixture into egg mixture, whisking continuously. Strain milk/egg mixture through sieve back into saucepan. Pour two-thirds of strained mixture over bread, so bread is completely covered. Reserve remaining milk/egg mixture.
STEP 7
Bake 18-22 minutes or until custard sets and is cooked through and lightly golden brown. Let cool. Cut into 8 pieces.
STEP 8
Melt 2 tablespoons butter in large skillet over medium-high heat until sizzling. Dip 4 bread squares in remaining egg mixture; place onto plate. Sprinkle each slice with about 1/2 teaspoon powdered sugar. Place bread, sugar-side down into skillet. Sprinkle top of bread squares with about 1/2 teaspoon powdered sugar each. Cook 1-2 minutes to caramelize sugar and cook custard. Turn French toast and cook until deep golden brown and caramelized. Remove from pan; repeat with remaining 2 tablespoons butter and remaining bread squares.
STEP 9
Serve with maple syrup and Butter with Canola Oil.
To save time the morning of brunch, make the French toast through step 6. Store, along with reserved milk/egg mixture, in refrigerator until the next morning. Cut and fry French toast as directed.
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