Boston Cream French Toast

(2)
  2 reviews
  • 20 min prep time
  • 1 hr 25 min total time
  • 6 ingredients
  • 10 servings

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 1/4
cups whipping cream
2
egg yolks
2
teaspoons vanilla
3/4
cup Jif® Chocolate Flavored Hazelnut Spread

Directions

  1. 1 Heat oven to 350°F. Bake crusty French loaf as directed on can. Cool 10 minutes.
  2. 2 Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.
  3. 3 Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.
  4. 4 In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.
  5. 5 For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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