Baked Custard French Toast with Cinnamon Honey Butter
|For the French Toast:|| |
|1 loaf||bread, sliced |
|1 cup||light cream |
|4 tablespoons||honey, warmed in microwave for 20 seconds|
|1/4 cup||butter, softened|
|1/2 cup||firmly packed light brown sugar|
|1/2 cup||chopped pecans|
|For the Cinnamon Honey Butter:|| |
|1 stick||room temperature unsalted butter|
|3 tablespoons||honey |
|1/4 teaspoon||cinnamon |
|1/8 teaspoon||kosher salt|
Measuring Cups and Spoons
Glass Prep Bowls
Melt butter and pour into bottom of baking dish, coating all sides.
Mix together brown sugar and one teaspoon cinnamon. Sprinkle 1/3 of mixture in bottom of baking dish.
Place a layer of bread slices in the bottom of the baking dish, filling in gaps with pieces of bread. Sprinkle with 1/2 of brown sugar/cinnamon mixture and 1/4 cup of the pecans. Add a second layer of bread into dish, sprinkling with remaining brown sugar/cinnamon mixtures and pecans.
Whisk the eggs, milk, cream, honey, salt, vanilla and cinnamon together. Pour the mixture evenly over the bread. Place the pan in the refrigerator overnight.
Preheat the oven to 350 F.
Bake for 45 to 50 minutes until bread is golden brown. Serve hot with syrup and cinnamon honey butter.
For Cinnamon Honey Butter
Combine 1 stick butter, 3 tablespoons of honey, 1/4 teaspoon cinnamon, and 1/8 teaspoon kosher salt, in bowl until smooth. Serve at room temperature
Recommended: Breadman Bakery Pro Bread Maker Cinnamon Raisin Bread [Breadman Recipe Book p. 32]; or Cinnamon Bread Recipe ]