Nothing beats the golden, crisp satisfaction of home-made French toast. Wouldn't it be wonderful to have that classic
flavour with make-ahead ease? This recipe can be assembled the day before and popped into the oven when your family
rises from their slumber. With all the goodness of Stonemill Sprouted Grain bread, this promises to be a
stick-to-your-ribs family favourite. For an extra special treat add mapled berries.
7
large eggs
7
2-1/2 cups
2% milk
625 mL
1/2 cup
brown sugar
125 mL
2 tsp
vanilla
10 mL
1 tsp
cinnamon
5 mL
1/2 tsp
nutmeg
2 mL
1/2 cup
raisins (optional)
125 mL
12 oz
Stonemill Sprouted Grain bread, torn into 1 inch (2.5 cm) pieces (approximately 13 slices)
375 g
Mapled Berries:
(optional)
1 cup
diced banana
250 mL
1 cup
diced strawberries
250 mL
1 cup
blueberries
250 mL
1/4 cup
maple syrup
50 mL
1/2 cup
chopped pecans, toasted
125 mL
icing sugar for dusting, if desired
whipped cream for serving, if desired
In large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and nutmeg until well combined. Stir in raisins.
Butter an 11 x 7 x 2 inch (2 L) glass baking dish. Place bread pieces in dish. Pour egg mixture over bread and use a
spatula to press down on bread to ensure all is covered by liquid. Cover baking dish with foil and refrigerate
overnight.
When ready to serve, place foil-covered dish in cold oven. Set oven to 350ºF (180ºC) and bake, covered, for 30
minutes. Remove foil and continue to bake until pudding is puffed and golden, approximately 35 minutes longer. Allow
pudding to cool on rack for 5 minutes.
Mapled Berries:
In small bowl, combine banana, strawberries, blueberries and maple syrup and stir gently to combine.
To serve, dust pudding with icing sugar. Spoon onto plates and top with mapled berries, a scattering of toasted pecans and a dollop of whipped cream.
