Baked Coffee Cake French Toast

I made french toast for supper! What? I'm an adult. I can eat whatever I want.

I'm back in Virginia after two weeks at home in PA. I didn't want to run to the grocery store today, and I happened to have everything I needed to make this. Plus, I got to use my new cast iron skillet that I got from my gram for Christmas!

My time at home was wonderful! I had planned on staying for a little over a week, but it turned into two weeks when I couldn't make myself leave! I took lots of pictures, and there may be a post soon about the places I went and people I saw while I was home! It's funny how all through high school and college, I just wanted to move away to somewhere fun and exciting. Now, I'd rather be there with my family and old friends.... Maybe I'm growing up or something? Huh.

At least I'm not so grown up that I can't have french toast for supper!

Baked Coffee Cake French Toast

(adapted from the Joy the Baker cookbook)

Ingredients

1 Tbsp. unsalted butter

10 slices of slightly stale whole wheat bread

4 eggs

1 1/2 C. vanilla soy milk

1/2 Tbsp. lemon juice

1/3 C. sugar

1 Tbsp. vanilla extract

Topping:

1/2 C. flour

1/4 C. packed brown sugar

1 tsp. ground cinnamon

1/4 tsp. salt

1/4 C. cold butter 

Method

- Melt the tablespoon of unsalted butter in a cast iron (or any oven-friendly) skillet. Coat the bottom and sides of the pan with the butter. Remove from heat.

- Cut the bread diagonally. Arrange the slices of bread in the buttered skillet, pointed side facing up. 

- In a bowl, whisk together the eggs, milk, lemon juice, sugar, and vanilla until well-incorporated. Pour the mixture over the bread in the skillet, covering every slice as much as possible. (The bread will not be submerged.)

- Cover the skillet tightly with plastic wrap. (My wrap wouldn't cling to the cast iron, so I added a lid, too.) Refrigerate for anywhere from an hour to overnight. 

- When you're ready to bake, place a rack in the center of the oven and preheat to 350 degrees F.

- For the topping, whisk together the flour, brown sugar, cinnamon, and salt. Using a fork, work the butter into the flour mixture, until it is coarse and crumbly.

- Remove the soaking bread from the refrigerator, uncover, and top with the crumb mixture. 

- Bake for 25-30 minutes, until the custard in the bottom has set and the tops of the bread have started to toast. 

- Remove from the oven and allow to cool for 10-15 minutes. Scoop into bowls and top with powdered sugar or syrup.

This really is heavenly. The bottom turns into a kind of custard-y bread pudding. The part sticking out turns into buttery, cinnamon-y toast. It really would be great for breakfast or brunch. Especially since you can do everything the night before and just throw it in the oven in the morning. But... it was just as good for supper!

If you don't do the whole soy milk thing, the original recipe calls for 1 C. of whole milk and 1/2 C. of buttermilk instead of the soy milk and lemon juice. I've just been on a soy milk kick lately. I'm starting to like it better than cow's milk, so it's all I have on hand and I'm trying to substitute it in recipes. 

Enjoy!