I present to you, the Baked Vanilla and Cinnamon French Toast using leftover rolls from your barbecue or picnic. It’s brunch at its best.
Picture this … you host a big barbecue for all your favourite people. You throw on loads of food and booze. Every one has a merry time. But if you are anything like me you totally overdid the shopping and have a gazillion leftovers (I’m a bit of a feeder, I hate to think anyone would go hungry) including a stash of bread rolls. Seriously, how are you going to get through 24 leftover bread rolls? Well, my friend, this is where you get yourself ready for one of the best brunch dishes of your life, Baked Vanilla and Cinnamon Fresh Toast. Sure, you can try whacking the bread rolls in the freezer, and maybe you might have a few for lunch. But after a few days they look sad and stale and they want some sweet delicious egg lovin. Yep, Baked French Toast is where it’s at. We’re not talking about a quick soak in the egg, a fry in the pan and a drizzle of syrup. Nope. Not here. We are talking about a super-gooey, creamy egg mixture that soaks into your torn bread rolls overnight and in the morning you drizzle it with a sugary syrup to up the sweetness. This is a brunch that is all about decadence. Maybe invite your favourite people back over to share. Or not. It depends how much you are willing to share the most delicious french toast ever!
Yeah, so … I kind of enjoyed this Baked French Toast, can you tell?!
With this recipe you need a little bit of foresight as you need to let the bread soak in the mixture overnight. I prepped this in about 10 minutes the other night just before bed. And in the morning I just heated up the syrup to drizzle on the bread and then bunged in the oven for 30 minutes. Easy really. Sounds fiddily, but it isn’t really.
1. Tear up your bread rolls // 2. soak bread in creamy-eggy mixture // 3. it will puff up in the oven // 4. sizzling hot baked vanilla and cinnamon french toast
Baked Vanilla and Cinnamon French Toast (serves 6-8)
6 bread rolls, a little bit stale (this is an estimate depending what size your rolls are)
150ml double cream
4tsp vanilla extract
1tsp ground cinnamon
generous pinch of salt
2tbsp golden syrup
1tsp vanilla extract
the night before prep
butter a baking dish roughly 9x9in.
tear up the bread rolls into smaller chunks around 3 or 4 cm. fill the baking dish with the bread until there is any even covering. try and get the bread chunks to sit nice and snug.
in a bowl whisk together the eggs, double cream, milk, vanilla extract, ground cinnamon and salt. pour the mixture evenly over the bread chunks. ensure all the bread is well covered, if necessary give them a poke or a turn for even coverage. then wrap the dish with cling film and pop it in the fridge overnight.
day of deliciousness
in the morning remove the eggy bread mixture from the fridge about 30 minutes to 1 hour beforehand to bring up to room temperature. remove the cling film and with clean hands squish the bread into the mixture, it should be nice and soft now. do this a couple of times over to compact the pudding.
preheat the oven to 180C (fan).
meanwhile, assemble the sugar glaze by slowly bringing to boil all of the glaze ingredients in a small milk pan (a pan with a lip is ideal for the pouring). stir occasionally. when all the sugar has dissolved remove from the heat and carefully pour the glaze over the bread mixture. Pop it straight into the oven (maybe put a baking sheet underneath as this dish does puff up during baking) and bake for about 30-35 minutes or until the top is a nice deep golden colour.
Serve with a side of fresh summer berries or maybe a few rashers of bacon.