BOSTON CREAM FRENCH TOAST
This is a terrific recipe from Pillsbury.com. Using a glass baking pan seems to get better results. A dark pan sometimes makes the custard cook away. Picture from Pillsbury site as well.
Provided by Sharon Whitley
Categories Other Breakfast
Time 50m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350. Bake crusty French loaf as directed o can. Cool 10 minutes. Meanwhile, spray 13x9 inch baking pan (dark pan not recommended) with non-stick cooking spray.
- 2. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of the mixture into the pan.
- 3. Trim off ends of bread, and cut loaf into 20 3/4 inch slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30-33 minutes or until light golden brown.
- 4. In medium microwave bowl, microwave remaining 1/4 cup cream on High 20-30 seconds or until hot. stir in hazelnut spread until smooth. For each serving, with spatula, remove 1 piece of French toast, custard side up on serving plate. Top with another piece of toast, custard side down, forming a sandwich with the custard center. Drizzle each with hazelnut sauce.
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