I wasn’t exactly sure what to call this because it’s almost like a combination of French toast and bread pudding. Very rich and creamy, and using homemade sourdough-ish cinnamon raisin bread really takes the flavor to 11. (I say sourdough-ish because the heavy lifting is done by commercial yeast, the sourdough starter is just for flavor).
Ingredients
- Eggs, of course
- Heavy whipping cream
- Brown sugar for sweet plus a little extra Maillard reaction
- Vanilla. Try the Watkins if you haven’t, it’s truly superior.
- Cinnamon, again I prefer the Watkins
Instructions
For bread- Combine flour, water, salt, sourdough starter (optional but really improves flavor. Can be discard) yeast, and oil and knead in a stand mixer for several minutes (or by hand but it will take longer and you’re far less lazy than I am). Add raisins and continue to mix for another several minutes. Place in a well-oiled bowl, turning once, and allow to rise until doubled, about an hour to an hour and a half.
Punch down dough to remove CO2 bubbles, and stretch dough out into a rectangle.
Combine cinnamon and sugar and mix.
Spread out cinnamon brown sugar mix to just shy of one inch of the edges of the dough. Roll dough into a log and seal the edges tightly. Place seam-down on cookie sheet with parchment.
Allow to rise until double, about 45 minutes depending on the ambient temperature.
(the second loaf is a different bread I happened to be making).
Bake in preheated 425 degree Fahrenheit oven for 22-25 minutes, until golden brown and internal temperature reaches 190.
Allow to cool and slice.
For French Toast
Slice bread. Combine the remaining ingredients and blend until very homogenous. Add egg mixture to jelly roll pan and soak bread in it for about one hour, turning every so often.
Cook in pan over medium low heat until golden brown. We cooked on our Blackstone grill.
You will be amazed at how rich, sweet, and creamy this French toast is.
We served with Dr. Bill’s Syrup, which is delicious!
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Lard and Butter Biscuits
- Sourdough Pancakes
- Sourdough Waffles
- No-Fail Hollandaise Sauce
- Spicy Sausage Gravy
Custard French Toast
Ingredients
For the bread
- 2 ½ cup flour
- 1 teaspoon yeast
- ¼ cup sourdough starter optional but improves flavor. Can be discard
- ½ tablespoon salt
- ¾ cup warm water
- 2 tablespoons oil
- ½ cup raisins
- ¼ cup brown sugar
- ½ teaspoon cinnamon
For the Custard French Toast
- 8 eggs
- 1 cup heavy whipping cream
- ¼ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Pinch salt
Instructions
For the bread
- Combine all ingredients with the exception of brown sugar and cinnamon, and knead for several minutes. Allow to rise until double in well oiled bowl, about an hour depending on ambient temperature. Punch down dough and roll out into rectangle. Combine brown sugar and cinnamon and spread over dough saving 1 inch on each side. Roll up dough and place on cookie sheet with parchment paper. Allow to rise until double, about 1 hour. Bake in preheated 425 degree Fahrenheit oven for 22-25 minutes, until golden brown and internal temperature reaches 190.
For the French toast
- Slice bread. Combine the remaining ingredients and blend until very homogenous. Add egg mixture to jelly roll pan and soak bread in it for about one hour, turning every so often. Cook in pan over medium low heat until golden brown.
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