Thursday, March 1, 2012

baked coffee cake french toast {joy the baker}

i'm a topping kinda gal

muffin tops
frosting
crumble

make me weak 
in the willpower

when i saw this french toast
with 
brown sugar crumble
in
i gathered the ingredients
and
whipped it up

admittedly
i halved the recipe
because of the willpower thing

whoa
this is good
pure comfort food
fully-amped

baked coffee cake french toast
from

for the french toast
1 Tbs unsalted butter
10 slices stale white or whole wheat sandwich bread
4 large eggs
1 cup whole milk
1/2 cup buttermilk
1/2 cup granulated sugar
1 Tbs pure vanilla extract
for the topping
1/2 cup all purpose flour
1/4 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes
powdered sugar for garnish
to make the french toast: melt butter in an8-inch cast-iron (or any oven friendly) skillet.  coat the entire pan, including the sides of the skillet with melted butter.  remove from heat.  Slice the bread diagonally. fan and stack the bread atop the melted butter, cut side down, point side up.  In a medium-sized bowl, whisk together eggs, whole milk,  buttermilk, sugar and vanilla.  once well incorporated, pour the custard over the bread slices into the skillet.  gently press the bread slices into the custard to coat; bread slices will not completely submerged in the egg mixture.
cover the skillet with plastic wrap and refrigerate for anywhere from 30 minutes to overnight.  
just before you are read to bake, place a rack in the center of the oven and preheat to 350F.  to make the topping: whisk together flour, sugar, cinnamon, and salt.  use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps.  remove the soaked bread from the refrigerator and sprinkle with crumb topping.
bake for 20 to 25 minutes, until the custard has set and the bread tops are toasted.  allow to cool for 15 minutes.  sift powdered sugar over the top of the toast and scoop into bowls to serve.  serve with fresh berries if you'd like.  this dish is best served the day it is made.

**my notes: obviously i didn't make this in a skillet.  i used about 1 1/2 slices of bread per mug, and tore them into large pieces.  i fully submerged in the custard and then topped with the crumble.  i knew they were done when they began to souffle and the crumble was crisp.  i also used 2% milk and reduced the sugar just a little because i heaped on the topping. lastly, i threw in a bit of nutmeg, because i love it.  

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef


16 comments:

  1. YUM!!! Christy this looks so good!! I love that you baked them in individual bowls - that's a great idea!

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  2. Mmmm...I was wondering how this recipe was. I like your idea of making smaller coffee cup-sized servings. Forces you to stop at one (theoretically) instead of taking a heaping serving. Delicious choice!

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  3. Ohhh, I was looking at that just this morning! I think its going to be a Sunday thing for me, looks great..
    Take care,

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    Replies
    1. this is the perfect sunday morning meal...the whole family will love it!

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  4. That looks delicious!I made the zucchini and potato pancakes!

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    Replies
    1. those were on my list too! i'm coming over to check them out :)

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  5. This is fabulous baked in the large mugs! I was just trying to figure out what to make for diner...it might just have to be this...and I agree, nutmeg makes everything better.
    I made Joy's Cocoa Granola, I'm posting tomorrow.

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    Replies
    1. this is a perfectly acceptable dinner choice..it has most of the major food groups...and nutmeg grows on trees, so i would call it a fruit! coming over to check out the granola now!

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  6. I'm totally a topping girl too. Love the individual servings--looks perfect!

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    Replies
    1. thanks michelle...i hope you give it a try..it is really good.

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  7. Mmmm...I love the modification you made the the recipe and the perfect presentation in the coffee cups!

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  8. I'm so glad you tried this one out. I've been dying to make it, but like you do not want to make the entire recipe. It looks fabulous!

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  9. Replies
    1. thanks joy....to be honest, i couldn't make this again without doing it this way...i found myself unable to STOP eating it! a whole big pan of it would be the death of me :)

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  10. Great idea!! I love personal size sweets, makes you feel less guilty when you eat 3, LOL!!

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