Baked Custard French Toast with Cinnamon Honey Butter

For the French Toast:
1 loafbread, sliced
1-1/2 cupsmilk
1 cuplight cream
6large eggs
4 tablespoonshoney, warmed in microwave for 20 seconds
1/4 teaspoonsalt
1-1/2 teaspoonvanilla
1/2 teaspooncinnamon
1/4 cupbutter, softened
1/2 cupfirmly packed light brown sugar
1/2 cupchopped pecans
For the Cinnamon Honey Butter:
1 stickroom temperature unsalted butter
3 tablespoonshoney
1/4 teaspooncinnamon
1/8 teaspoonkosher salt

Equipment List

Baking Dish
Measuring Cups and Spoons
Mixing Bowls
Glass Prep Bowls


Night Before:

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 ]

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