Boston Cream French Toast

Sharon Whitley

By
@aggiemom20002000

This is a terrific recipe from Pillsbury.com. Using a glass baking pan seems to get better results. A dark pan sometimes makes the custard cook away. Picture from Pillsbury site as well.


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 can(s)
pillsbury refrigerated crusty french loaf
1 can(s)
sweetened condensed milk
1 1/4 c
whipping cream
2
egg yolks
2 tsp
vanilla
3/4 c
chocolate flavored hazelnut spread

Directions Step-By-Step

1
Heat 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.
2
In 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.
3
Trim 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.
4
In 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.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #nutella, #chocolate