Wednesday, October 21, 2015

Overnight Cinnamon Raisin Baked French Toast

1 large loaf hefty bread...whole grain is best--really sturdy.  You don't want wimpy "Wonderbread"-like bread.  That will just be mushy and icky.
7 large eggs
2 cups cream
1 cup milk
1 cup sugar, divided
1 1/2 Tablespoons cinnamon, divided
1 cup raisins

Grease a 9 by 13 glass baking dish with butter or coconut oil.  Break the bread into large pieces and place in bottom of dish.  Mix together 1 Tablespoon of cinnamon with 1/2 cup sugar and sprinkle over the top of the bread. Sprinkle raisins over the cinnamon sugar bread.   In a large bowl combine eggs, remaining sugar, remaining cinnamon, cream and milk.  Stir well then pour evenly over bread pieces.  Cover with foil and refrigerate overnight.  In morning, preheat oven to 350 degrees F. and bake for 45-60 minutes, removing foil after 30 minutes.  Serve warm with boiled cider sauce or warmed maple syrup.

Boiled Cider Sauce

2 cups boiling water
1 cup sugar
3 1/2 Tablespoons cornstarch
1/2 cup boiled cider (you can make your own by boiling down 1 gallon (yes, gallon) of fresh apple cider to 2 cups of nice boiled cider)
4 Tablespoons butter

Mix the sugar and cornstarch together in a small bowl.  Bring water to a boil. Whisk the sugar/cornstarch mixture into the boiling water and continue stirring for about 3 minutes until mixture is thick.  Add the boiled cider after about one minute.  Remove from heat then stir in the butter until smooth.

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