Recipe from Fareen Javadji-Jessa
Winner of Great Cream Challenge April 2014
French toast is a classic when it comes to brunch. Assembled the night before, you can have a relaxing morning. Just take it out of the fridge and pop it in the oven. The real cream and eggs make this rich and scrumptious, a favourite for everyone.
- Prep: 15 min
- Cooking: 45 min - 50 min
- 6 eggs
- 1 1/2 cups (375 mL) 35% cream
- 1/2 tsp (2 mL) cinnamon
- 1 French bread loaf
- Whipped cream
- Maple syrup
- Fresh fruit
- Whipped Cream
- 1 cup (250 mL) 35% cream
- 1 tsp (5 mL) vanilla
- 1 tbsp (15 mL) icing sugar
In a bowl, combine the eggs, cream, vanilla and cinnamon. Reserve 1 cup of the mixture.
Cut a deep V, lengthwise, into the French bread and hollow out the loaf. Cut the pulled out bread into chunks and toss it into the bowl with the cream and egg mixture. Once combined, place the bread chunks back into the shell of the loaf. Pour the reserved mixture into the loaf, ensuring that everything within the shell has been moistened. Place the bread on a sheet tray, cover with plastic wrap, and refrigerate overnight.
The morning of the brunch, preheat the oven to 350°F. Bake the loaf for approximately 45 to 50 minutes.
While the French Toast bakes, whip together the cream, vanilla and icing sugar.
Serve the French Toast with a dollop of whipping cream, a splash of maple syrup and some fresh fruit.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||12 % / 129 mg|
|Vitamin A:||48 %|
|Vitamin C:||38 %|