This Labour day weekend, we had a special guest over and I thought I would make a breakfast bake. We had bought an extra baguette loaf from the Friday night. when we had bruschetta and I wanted to use the second loaf instead of throwing it out. I googled a few recipes but none really were to my liking, so I found a consensus on the egg to bread ratio and then free-styled the rest of the recipe.
You will need:
1 French Baguette
1/2 cup white sugar
1/2 cup brown sugar
1 Tbsp of Cinnamon
1 1/2 cups of unsweetened almond milk
3/4 cup of milk (can use more almond milk for lactose free)
3 Tablespoons of real Maple syrup
3 Tablespoons of melted butter
8×8 Pyrex pan (or similar) with snap top lid
Pumpkin Pie Spice and Cinnamon Sticks
Add Eggs, Milks, Both Sugars, Maple Syrup, Butter, and Cinnamon in a large bowl and whisk. Optional add a pinch of pumpkin pie spice for a fall taste.
Cut enough slices of baguette to cover the bottom of the pan. Then cut remaining baguette into slices and then into quarter cubes.
Grease 8×8 pan with favourite oil or cook spray. I used an olive oil Pam Spray
Dunk whole slices in egg mixture and lay in pan. Sprinkle a light coat of cinnamon on top and a light drizzle of maple syrup. Then toss bread cubes into egg mix ,fully coating. Remove bread from egg mix and scoop into pan. Set aside rest of the egg mix in fridge if you want a soft bake.
Place snap lid on pan (Or cover) and leave in fridge overnight! (or at least 2 hours)
Key to soft bake: keep egg mixture in fridge overnight. If in the morning the bread has absorbed all the eggs, you can add a little more mix on top.
Key to a crunchy top bake: Don’t use any more egg mixture this will allow the top of the bake to be crispy
Key to an even bake: with lid clipped on still- quickly flip pan and let remaining egg mix seep tough the top layers.
Bake in oven at 350 degrees for 55 minutes total.
30 minutes covered in tin foil, then take out and place cinnamon sticks on top and bake 25 minutes without cover.
Serve with more Canadian maple syrup drizzled on top. Bon Appetite!