Cinnamon Streusel French Toast


Serving 8, this delicious breakfast recipe is from Steve and Karen Wilson, owners and innkeepers of The Lion & The Rose Bed & Breakfast, a stunning pink lady in the Montford Historic District of Asheville, North Carolina. More:


1 stick of melted (salted) butter
2/3 cup brown sugar
1 ½ tsp cinnamon
1/4 tsp nutmeg
1/3 cup sliced almonds
16 pieces of sliced bread with side crusts removed
6 large eggs
3 cups half & half



Generously spray a large glass baking dish (10×15) with cooking spray.
Whisk together the eggs and half & half.
Mix together brown sugar, cinnamon and nutmeg.
Dip pieces of bread (one at a time) in the egg mixture, making sure they are well saturated.
Fit pieces in the bottom of the dish. Brush with melted butter and generously sprinkle with the sugar mixture, then half of the almonds.
Layer with the remaining dipped pieces of bread, brush with butter, sprinkle with almonds.
Let set for half an hour. Sprinkle with more sugar mixture, bake at 350 degrees for 35-45 minutes or until golden and puffed.
Cut between slices and serve with maple syrup. Garnish with fresh berries and powdered sugar if desired.

Note: This recipe can be made, covered and refrigerated overnight but sprinkle sugar mixture on top just before baking.




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