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Pull Apart French Toast with Cinnamon Whipped Cream
Products Used
0
23
18
Prep Time:
15m
Bake/Cook Time:
40m
Yield:
Serves 4
Preparing this Pull Apart French Toast is much easier than traditional French toast. The process is so quick, you will have time to make a sweet cinnamon whipped cream to dollop over the fluffy, crispy pieces. Top it with your favorite berries and don’t forget the maple syrup to dip each slice in.
Preparar esta tostada francesa separada es mucho más fácil que la tostada francesa tradicional. El proceso es tan rápido que tendrás tiempo para hacer una crema batida dulce de canela para cubrir las piezas esponjosas y crujientes. Cúbrelo con tus bayas favoritas y no olvides el jarabe de arce para mojar cada rebanada.
Products Used
Ingredients
Pull Apart French Toast
- 1 (16 oz) challah bread
- 2 tablespoons unsalted butter, sliced in 1/4-inch thick pats
- 2 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon powdered cinnamon
Toppings
- Assorted berries
- Maple syrup
- Brown Sugar Syrup
- Caramel Pecan Syrup
Directions
- Preheat oven to 350°F.
- Slice bread a third of way through on a diagonal into 1-inch diamonds.
- Place bread on a baking dish or baking tray. Use fingers or knife to pry open some of bread slices and insert pats of butter, distribute evenly. Set aside.
- Whisk together eggs, milk, and vanilla in a large mixing bowl. Scoop mixture into bread slices. Sprinkle sugar evenly over bread.
- Bake for 38-40 minutes or until golden. Serve with cinnamon whipped cream, berries, and syrup.
- For cinnamon whipped cream, combine heavy whipping cream, confectioners sugar, and cinnamon in a large bowl of a stand mixer. Mix with whisk attachment at medium speed until stiff peaks form.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.
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