Ingredientes para Reynolds Overnight French Toast Rsc
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Cómo preparar Reynolds Overnight French Toast Rsc
- Preheat oven to 350°F (175°C).
- Dice 2 medium peaches and 2 medium pears into ½-inch pieces. Place in a large mixing bowl.
- Add the juice of 1 lemon to the fruit.
- Stir in ½ cup craisins, 2 teaspoons ground cinnamon, ¼ cup (½ stick) melted unsalted butter, and ¼ cup packed light brown sugar. Toss to combine.
- In a separate bowl, cube 1 loaf (about 1 pound) French bread into 1-inch pieces. Sprinkle with 1 teaspoon ground cinnamon.
- In a small bowl, whisk together 6 large eggs, 1 cup milk, and 2 tablespoons honey.
- Pour the milk mixture over the bread cubes and gently toss to coat. Let it sit for 5-10 minutes to absorb the liquid.
- Line 8 small oven-safe ramekins or flower pots (about 6-ounce capacity) with Reynolds Wrap® aluminum foil, leaving plenty of overhang for sealing.
- Lightly spray the foil-lined ramekins with olive oil cooking spray.
- Divide the fruit mixture evenly among the prepared ramekins.
- Divide the bread mixture evenly among the ramekins, on top of the fruit.
- Sprinkle ¼ cup chopped almonds evenly over the top of each ramekin.
- Fold the foil over to tightly seal each ramekin.
- Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
- When ready to bake, place the sealed ramekins in the preheated oven for 50 minutes.
- Carefully open the foil tops and bake for an additional 5 minutes, or until golden brown and heated through.
- Remove from oven and let cool slightly before serving.
- Serve warm with your favorite maple syrup.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
115g
Fat
46g
Carbs
23g
