How to Cook Yummy Round French Toast Made with Bread Crust

Round French Toast Made with Bread Crust. For once, we made it exactly as written, right down to cutting the crusts off the round loaf of bread. The french toast part was delicious - custardy, but somehow managing to maintain some texture. Position your oven rack in the center position and place a sheet pan on the rack.

Its high butter and egg content makes it an ideal companion for the rich custard made with eggs, milk, sugar, and vanilla. It's for these reasons and more that many French toast recipes call for thick-sliced brioche. Dip bread slices into egg mixture and then into crushed cereal. You can have Round French Toast Made with Bread Crust using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Round French Toast Made with Bread Crust

1. It's 1 loaf of worth Bread crusts.
2. Prepare 1 of Egg.
3. You need 2 tsp of Sugar.
4. It's 150 ml of Milk.
5. You need 5 grams of Butter (or margarine).

Place on preheated griddle and cook until golden brown. Take care to keep the heat at medium because we're cooking this French toast slowly as to not burn the cereal crust. Whisk eggs, milk, granulated sugar, cinnamon, and vanilla extract in a large measuring cup or medium sized bowl. Pour evenly over bread in pan.

Round French Toast Made with Bread Crust step by step

1. Evenly combine the egg, sugar, and milk..
2. Soak the crust in the mixture from Step 1 and mix well. Soak until the egg mixture is completely absorbed..
3. Heat a frying pan with butter or margarine. Turn the heat off and arrange the crust, by wrapping them in a circle..
4. Once all the crust is wrapped, cook for about 2 minutes over medium heat..
5. Once one side has cooked, transfer it to a plate. (Spread the butter on the uncooked side.).
6. Cover with the frying pan and flip it over. Cook the other side, too..
7. Once it has cooked to a nice brown colour, cut it like a cake, and pour the syrup or your choice of sauce. It's done..

Pour the custard mixture evenly over the top of the bread. Lightly press down the slices, sprinkle on the cinnamon-sugar mixture, and cover the pan with foil. In a mixing bowl, whisk together eggs, milk, sugar (if using), vanilla, cinnamon, and salt until well combined. Transfer to a shallow baking dish. Quickly dip both sides of the bread in the egg/cream mixture and place on a wire rack set into a rimmed sheet pan.