FRENCH TOAST BREAD PUDDING BRUNCH, Printed from COOKS.COM
5 eggs, beaten
3/4 cup milk
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
McCormick® Cinnamon Sugar
Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.
Preheat oven to 450°F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.
Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter. Enjoy. C
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5 eggs, beaten
3/4 cup milk
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
McCormick® Cinnamon Sugar
Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.
Preheat oven to 450°F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.
Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter. Enjoy. C
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