So, remember THIS post? Well, not sure how I estimated that it would be a 3-year's supply but after making them last month for my brother's homecoming I'm all out and will be reordering more. I did give a couple of packages away but I used the rest of them. And this time I'm thinking of ordering 2 cases since shipping is about the same price.
This morning Kaleb and Ashton were excited to see a leprechaun had left them a bag of goodies by their doors and the footprints and gold coins he left behind. Ashton's convinced it's Halloween because he has a bag of candy. Last Saturday we had breakfast at Kneader's Bakery and Matt had the french toast which was really good. So I found THIS recipe online from Kneader's and thought I would try it.
(Picture from HERE)
Kneaders Over-Night French Toast
By: Kneader's Bakery
Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter
Preparation:
Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8
Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme (heavy whipping cream)
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.
I didn't buy their bread but I bought a loaf of french bread and cut it into 8 really thick slices, using the whole loaf. I didn't have time last night but next time I really want to try to make THIS bread to use. Since I didn't have cinnamon bread I sprinkled cinnamon and a little brown sugar on top after pouring the egg/milk mixture on the bread. Also, I forgot to get heavy whipping cream to use in the syrup so I substituted 3/4 c. milk and 2 T. butter and it looked and tasted almost exactly the same. I'm sure the cream would make it a little thicker than mine was.
After making this recipe I realized that this is one version of Kneader's french toast but this isn't how they make it at the bakery. The Chunky Cinnamon French Toast made at the bakery has your normal consistency along with a little crispy caramelization on the outside from cooking it on a grill/pan. To be honest I didn't like the consistency at all. It was like bread pudding and soggy bread is not my thing. Amazing flavors, especially the syrup but I couldn't get past the soggy bread and Matt didn't care for that part either. So next time I will half the egg/milk mixture and make it on the griddle or in a pan so that it resembles their french toast and I won't be attempting anymore over-night french toast recipes.
This morning Kaleb and Ashton were excited to see a leprechaun had left them a bag of goodies by their doors and the footprints and gold coins he left behind. Ashton's convinced it's Halloween because he has a bag of candy. Last Saturday we had breakfast at Kneader's Bakery and Matt had the french toast which was really good. So I found THIS recipe online from Kneader's and thought I would try it.
(Picture from HERE)Kneaders Over-Night French Toast
By: Kneader's Bakery
Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter
Preparation:
Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8
Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme (heavy whipping cream)
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.
I didn't buy their bread but I bought a loaf of french bread and cut it into 8 really thick slices, using the whole loaf. I didn't have time last night but next time I really want to try to make THIS bread to use. Since I didn't have cinnamon bread I sprinkled cinnamon and a little brown sugar on top after pouring the egg/milk mixture on the bread. Also, I forgot to get heavy whipping cream to use in the syrup so I substituted 3/4 c. milk and 2 T. butter and it looked and tasted almost exactly the same. I'm sure the cream would make it a little thicker than mine was.
After making this recipe I realized that this is one version of Kneader's french toast but this isn't how they make it at the bakery. The Chunky Cinnamon French Toast made at the bakery has your normal consistency along with a little crispy caramelization on the outside from cooking it on a grill/pan. To be honest I didn't like the consistency at all. It was like bread pudding and soggy bread is not my thing. Amazing flavors, especially the syrup but I couldn't get past the soggy bread and Matt didn't care for that part either. So next time I will half the egg/milk mixture and make it on the griddle or in a pan so that it resembles their french toast and I won't be attempting anymore over-night french toast recipes.
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