French Toast Loaf

By á-9063

Ingredients

• 12 pieces Texas Toast or a thick sliced bread (stale/day old bread)
• 9 ounces light brown sugar (a little over 1 cup packed)
• 1 teaspoon ground cinnamon
• 8 ounces unsalted butter, thinly sliced
• Batter
• 10 ounces heavy whipping cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Details

Adapted from gingerbreadbagels.com

Preparation

Step 1

Mix together the brown sugar and 1 teaspoon of cinnamon. Set aside.

Whisk together the heavy whipping cream, eggs, vanilla extract and 1 teaspoon of cinnamon. Once it’s whisked together, pour it back into a measuring cup.

Take a loaf pan and liberally coat it with non stick spray.

Place 3 slices of bread on the bottom of the loaf pan. Sprinkle 1/3 of the brown sugar cinnamon mixture on top. Put 1/3 of the butter slices on top of the brown sugar cinnamon mixture.

Put 3 more slices on top and press them down really firmly. Sprinkle another 1/3 of the brown sugar cinnamon mixture on top of the bread. Add 1/3 more butter slices on top.

Place another 3 slices on bread on top. You’ll need to really smash it down. Sprinkle the remaining brown sugar cinnamon mixture and add the remaining 1/3 butter slices on top.

Lift the bottom layer of bread slices and pour in some of the batter very slowly. Continue lifting the bottom layer of bread slices all the way around the loaf pan and slowly pouring in the batter. Allow it to soak into the bread. Do not rush this process.

Lift the next layer of bread slices and carefully pour in some of the batter. Lift that layer of bread slices all the way around the loaf pan and slowly pour in the batter. Let the batter soak into the bread for a couple of minutes.

Pour the batter on top of the bread and press it into the bread. Place the last layer of bread slices (3 slices of bread) on top. Pour the batter on top of those slices and slowly press the batter into the bread.

If you have any remaining batter, (which you probably will) carefully lift the bottom slices of bread and pour in the batter all the way around the loaf pan. Continue pouring in the batter where there are spaces that could be filled with batter.

Cover the loaf pan with parchment paper and foil. Place it on a baking sheet lined with paper towels.
Place the loaf in the refrigerator and let it to chill overnight.

The next day, remove the paper towels from the bottom of the baking sheet. Bake the loaf at 350 degrees for 1 hour and until the internal temperature of the loaf reaches 160 degrees. (keep the parchment paper and foil on)
Then remove the parchment paper and foil and bake the loaf for an additional 15 minutes. If butter seeps out of the loaf pan, don’t worry. This happens.

Let it cool for about 10 minutes. Then slide a knife around the edges and invert the loaf. Cut into slices and enjoy!