French Toast With A Twist
We partnered with WFXR Virginia First to bring you this delicious breakfast dish, made with Homestead Creamery’s famous old-fashioned custard and heavy cream. With a splash of orange and a dash of cinnamon, this is the perfect family favorite for a holiday breakfast or simple Sunday morning.
Grease a 9x13 inch baking dish with butter. Cut the bread into cubes and spread one layer evenly in baking dish. Spread a fine layer of cinnamon topping evenly on top of the first layer of bread. Then arrange another layer of bread cubes on top.
In a large bowl whisk together the eggs, custard, whipping cream, orange juice, granulated and brown sugar, vanilla, and orange zest. Make sure to mix well. Pour evenly over bread layers. Sprinkle cinnamon on top. Cover tightly and store overnight in the fridge.
Mix the flour, brown sugar, cinnamon, salt and nutmeg in a separate bowl. Stir together using a fork. Add the butter with a pastry cutter and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
When ready to bake, pre-heat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle the topping over the top of the casserole. Bake for 45 minutes for a softer more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Heat in ingredients for your homemade syrup in the crock pot and serve over the casserole. Serve with fresh blueberries on the side or fruit of choice.