Zutaten für Baked French Toast Wedges
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Zubereitung von Baked French Toast Wedges
- Preheat oven to 350°F (175°C). Spray a 10-inch quiche dish or deep-dish pie pan with non-stick cooking spray.
- Cut 6 English muffins in half and arrange them in a single layer in the prepared dish.
- In a medium bowl, whisk together 4 large eggs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt.
- Add 1 cup half-and-half and 2 tablespoons melted unsalted butter to the egg mixture. Whisk until well combined.
- Pour the custard mixture evenly over the English muffins, gently pressing down to ensure they are fully moistened.
- Sprinkle 1/4 teaspoon ground nutmeg evenly over the top.
- Cover the dish and refrigerate overnight (optional, but recommended for best results).
- Bake for 40-45 minutes, or until the French toast is puffed and golden brown.
- Let the French toast stand in the dish for at least 10 minutes before serving.
- Cut into wedges and serve warm.
- **Peach & Blueberry Topping:** In a small bowl, combine 1/2 cup peach preserves, 1 tablespoon peach juice, 1/2 cup diced fresh peaches, and 1/4 cup blueberries. Mix well. Serve at room temperature or warm gently in a saucepan over medium heat.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
125g
Fat
41g
Carbs
17g
