Ingredients
- 1/2-pound loaf crusty French bread, sliced (not sourdough)
- 10 large eggs
- 1/4 cup sugar plus 1 teaspoon, for sprinkling
- 1 1/2 cups milk
- 1/2 pint heavy cream
- 2 tablespoons butter or margarine, melted
- 1 (12-ounce) bag frozen blackberries, defrosted, or 3/4 pint fresh blackberries
Directions
Preheat oven to 300 degrees F.
Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried.
Preheat the oven to 300 degrees F.
In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter.
Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Let it cool for about 10 minutes, then cut into servings and serve immediately with sausage patties and fresh fruit.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By wheatleyrick_12...
Albuquerque, 71
on April 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I can't wait to try this recipe. I laughed though, when I saw the directions.
" Preheat oven to 300 degrees F.
Spread the bread slices on a baking sheet and turn off the oven."
I will follow this recipe but I'll ignore turning the oven on till the next day after the bread has had a chance to soak up everything.
By hollieb40_6283562
Woodbridge, VA
on February 25, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This sounds difficult but I found it very easy and quick to put together. I love french toast as well as custard and this is a bit of both. I is a bit like bread pudding.
We like it as a side to eggs or quiche without syrup but it is good alne with the serup.
Ilike to use this as a kind of replacement for coffee cake and fresh fruit when you don't have fresh fruit on hand.
Just Love It all the way arround!
Hollie B
By kketrow_6899404
Belleville, IL
on February 09, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think it's a great dish. Everyone is right, ther's way too much egg wash for the dish. I think the best way to cook it is to use a convection oven. I also spread the extra wash in a circle around the dish and zero in the middle. Throughout cooking I pressed the bread into the mixture lightly. This seemed to help a lot. I also added 1 teaspoon of nutmeg and cinnamon. It always seemes better the next day. I cook it on a Friday so when I get up hungover, it's all ready to go.
Read all 21 reviews