Tuesday, December 20, 2011

Mixed Berry Baked French Toast with Mixed Berry Syrup

We love breakfast around here.  Better yet we love breakfast for dinner.  It's comforting and it's a great break from the usual routine of meat and potatoes.  The weather has finally gotten cooler here, and warm French Toast topped with fruit and cinnamon-streusel topping sounded fantastic.  I couldn't wait for the weekend to make this for breakfast so I made it for dinner.  Instead of making it the night before, I just made it the morning of.  It turned out delicious.  The simple mixed berry syrup is an outstanding addition to the French Toast.  Cozy, warm and satisfying!
Wonderful for breakfast, brunch
or even dinner!
The Line-Up
Cut toast diagonally and arrange
in baking dish.
Combine eggs with milk, evaporated milk,
sugar and vanilla.
Pour over toast, cover and
chill overnight.  (Or all day if you
want it for dinner.)
When ready to bake, top toast with
1 package of mixed berries.
Combine flour, brown sugar, and cinnamon.
Cut in butter to create a crumble.
Sprinkle over fruit and bake.
While French toast is baking, make syrup.
Combine sugar and water. 
Add cornstarch.
Whisk in lemon juice.
Bring to a boil, whisking constantly.
Mixture should become thick
and clear.
Add remaining package of mixed berries
and continue cooking over low
heat until thick.  Remove from heat
and stir in vanilla.
Cut French toast into squares.
Serve topped with Mixed Berry Syrup.

Mixed Berry Baked French Toast with Mixed Berry Syrup

1 loaf Texas Toast (In Texas they just call it "toast" )
6 large eggs, beaten
2 cups milk
1 can (5 ounces) evaporated milk
1/3 cup sugar
2 tablespoons vanilla
1 packages mixed frozen berries (blueberries, blackberries, strawberries and raspberries) thawed
1/2 cup flour
1/2 cup plus 2 tablespoons brown sugar, packed
1/2 cup unsalted butter


2 cups sugar
1 cup water
juice of 1/2 lemon
2 tablespoons cornstarch
1 package mixed frozen berries
1 tablespoon vanilla

Cut bread diagonally and arrange in a greased 9x13-inch baking dish.  (I had a few pieces of bread leftover.)  Combine eggs with milk, evaporated milk, 1/3 cup sugar and 2 tablespoons vanilla.  Pour egg mixture over bread slices.  Cover and chill overnight.  When ready to bake, preheat oven to 375 degrees F.  Remove cover from baking dish.  Sprinkle 1 package of berries over bread mixture.  Combine flour, brown sugar and cinnamon.  Cut butter into flour mixture to create a crumble topping.  Sprinkle over berries.  Bake uncovered for 45 minutes until golden brown.

While toast is baking make the syrup.  Dissolve and whisk together sugar, water, lemon juice and cornstarch.  Bring to a boil.  Add the other package of mixed berries and continue cooking over low heat, stirring until thickened.  Remove from heat and stir in vanilla.  Serve over French Toast.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 45 minutes

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