Boston Cream French Toast
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- 1 can(s)
- pillsbury refrigerated crusty french loaf
- 1 can(s)
- sweetened condensed milk
- 1 1/4 c
- whipping cream
- egg yolks
- 2 tsp
- 3/4 c
- chocolate flavored hazelnut spread
1Heat oven to 350. Bake crusty French loaf as directed o can. Cool 10 minutes.
Meanwhile, spray 13x9 inch baking pan (dark pan not recommended) with non-stick cooking spray.
2In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of the mixture into the pan.
3Trim off ends of bread, and cut loaf into 20 3/4 inch slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30-33 minutes or until light golden brown.
4In medium microwave bowl, microwave remaining 1/4 cup cream on High 20-30 seconds or until hot. stir in hazelnut spread until smooth. For each serving, with spatula, remove 1 piece of French toast, custard side up on serving plate. Top with another piece of toast, custard side down, forming a sandwich with the custard center. Drizzle each with hazelnut sauce.