Santa Fe French Toast
Featured Pinch Tips Video
- 1 large
- loaf unsliced bread (or pre-cut loaf sliced about 3/4-inch thick) - see step #6
- 3 c
- heavy whipping cream (or heavy cream)
- 6 large
- 1 1/2 tsp
- vanilla extract
- 2 tsp
- ground cinnamon
- 1 dash(es)
- powdered sugar, for dusting
- maple syrup, fresh fruit, or fruit preserves (optional)
1The night before, whip together the cream, eggs, vanilla, cinnamon and salt until frothy.
2If the bread is not pre-sliced, then slice the bread into 3/4-inch slices. Then cut each bread slice diagonally from bottom corner to opposite top corner, to make triangle-shaped pieces.
3Soak bread in the cream mixture overnight. (If the bread is really soft, reduce the soaking time to 2 hours.) If slices float to the top, push them down with another slice of bread, until all slices are completely covered by the cream mixture. Cover bowl and refrigerate several hours or overnight.
4When ready to cook, lightly brown both sides of each bread slice in a skillet. Then place the browned slices on a lightly buttered baking sheet.
5Bake in a 350° oven for about 10 minutes or until golden brown. Sprinkle the tops with ground cinnamon and a light dusting of powdered sugar. Serve immediately with maple syrup, fresh fruit, or your favorite fruit preserves.
6TIP - the original recipe calls for pain perdu, or "lost bread" in French which suggests making use of last night's leftover bread. Day-old, thick-sliced bread works best and holds up to soaking much better than thinly-sliced fresh, soft breads.