烤肉桂 – 葡萄干法式吐司

这款肉桂香料法式吐司菜非常适合人群服务，可在前一天晚上准备.

资料来源：日常食品，2013年12月

1小时10分钟

15分钟

总时间

预备

份量

配料

1.

涂一个浅2夸脱的烤盘。在一个大碗里，将鸡蛋，牛奶，糖，肉桂和盐搅拌在一起。将蛋奶油浸入鸡蛋混合物中，然后放入盘中，稍微重叠并在切片之间撒上葡萄干。将剩余的鸡蛋混合物倒在奶油蛋卷上，静置30分钟或冷藏过夜。将烤箱预热至325度.
2.

烘烤，直到膨化和奶油冻放置在中心，55至65分钟（帐篷有箔，如果褐变太快）。在上菜前至少冷却15分钟.

巧克力和樱桃法式吐司：交换葡萄干1/2杯半甜巧克力片和1/4杯切碎干樱桃.

画龙点睛
这个版本的顶部是洒上糖果糖和一滴枫糖浆.

Joe
27.04.2023 @ 03:57

This recipe for cinnamon French toast is perfect for serving a crowd and can be prepared the night before. The recipe calls for 8 large eggs, 3 1/2 cups of whole milk, 1/3 cup of sugar, 1 3/4 teaspoons of cinnamon, 1/2 teaspoon of coarse salt, 8 thick slices of brioche (about 8 ounces), 1/2 cup of raisins, and unsalted butter for greasing the baking dish. The eggs are whisked together with the milk, sugar, cinnamon, and salt, and the brioche slices are soaked in the mixture and arranged in the greased baking dish with the raisins sprinkled between the slices. The remaining egg mixture is poured over the top and the dish is left to sit for 30 minutes or refrigerated overnight. The dish is then baked at 325 degrees until puffed and the custard is set in the center, about 55 to 65 minutes. The French toast should be cooled for at least 15 minutes before serving. Variations include a chocolate and cherry version, where the raisins are swapped out for 1/2 cup of semisweet chocolate chips and 1/4 cup of chopped dried cherries. Cooks notes suggest adding a sprinkle of confectioners sugar and a drizzle of maple syrup to finish the dish.