Baked French Toast
with Easter Spices, Dried Fruit and Pecan Crumble
This French toast bake contains all the classic flavours of delicious Easter buns! Filled with plump dried fruit and a generous amount of pecan crumble, each mouthful contains a pleasant little surprise.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
56 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
56 g
Pecans
(Contains Pecans May contain Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)
2 unit(s)
Demi Baguette
(Contains Barley, Wheat May contain Tree nuts, Sesame, Soy)
237 mL
Cream
(Contains Milk)
2 unit(s)
Egg
(Contains Egg)
2 g
Cinnamon, ground
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
2 g
Pumpkin Pie Spice Mix
(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
8 tbsp
Maple Syrup
6 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
56 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 unit(s)
Orange
Not included in your delivery
2.66 tbsp
Butter*
(Contains Milk)
½ tsp
Salt*
½ cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425F. Wash and dry all produce.
- Grease a 9x13-inch baking dish with 2 tsp (4 tsp) softened butter. (NOTE: For 12 servings use the same size dish)
- To a small bowl, add 1/2 cup warm water, then cranberries and raisins. Set aside.
- Cut baguette into 1-inch chunks.
- To a large bowl, add cream, 1/2 cup milk, eggs, 2 tbsp (4 tbsp) brown sugar, cinnamon, Pumpkin Pie Spice Mix and 1/4 tsp (1/2 tsp) salt, then whisk to combine.
- Add bread pieces, then stir to coat bread with liquid.
- Melt 2 tbsp (4 tbsp) butter in the microwave.
- To a small bowl, add pecans, flour, remaining brown sugar, melted butter and 1/8 tsp (1/4 tsp) salt. Stir until mixture is combined and comes together in small clumps.
- Drain the dried fruit, discarding liquid.
- Transfer bread mixture, including liquid, to the prepared baking dish, then scatter dried fruit over top.
- Sprinkle pecan topping over baking dish.
- Cover baking dish with foil and bake in the middle of the oven for 25 min.
- Carefully remove foil, then continue to bake 10-15 min, until top is golden.
- Meanwhile, zest, then juice half the orange. (NOTE: Save remaining orange for another creation.)
- To a small pot over medium-low, add maple syrup, orange zest and 1 1/2 tbsp (3 tbsp) orange juice.
- Cook 2-3 min, stirring occasionally, until mixture is warmed through. Cover and set aside to keep warm.
- Remove the baking dish from the oven and transfer to a wire rack.
- Allow baked French toast to cool on a wire rack for 3-5 min before serving.
- Divide French toast between plates, then drizzle maple-orange syrup over top.