Recipe: Owen’s Black Onyx French Toast Bake
A 5th grader submitted this creative recipe. It would make a great brunch dish, but we might serve it for dessert too!
- 2/3 cup packed dark brown sugar
- 2 Tbsp. butter
- 2 Tbsp. dark corn syrup
- Cooking spray
- 1 1/2 cups 1% low-fat milk
- 1 tsp. Pure Mexican Vanilla Extract
- 1/4 tsp. Kosher Salt
- 1/8 tsp. grated orange rind
- 4 large eggs
- 6 (1½-inch thick) slices whole wheat French bread
- 1 to 2 tsp. orange juice
- 2 Tbsp. granulated sugar
- 1 cup heavy whipping cream
- Sliced strawberries, for garnishing
- 2 Tbsp. Black Onyx Chocolate Sugar, for sprinkling
Mix brown sugar, butter, and corn syrup in a small pot over medium heat. Cook for 5 min. or until bubbly and the sugar dissolves, stirring constantly. Pour sugar mixture into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread out the mixture and let it cool.
Combine milk, vanilla extract, salt, orange rind, and eggs in a large shallow bowl and whisk hard. Dip a bread slice in milk mixture and put bread slice on sugar mixture in dish. Repeat procedure with remaining 5 bread slices. Pour any remaining egg mixture over the bread slices, cover the pan, and refrigerate for at least 20 min. or up to overnight. Preheat oven to 350 degrees and bake casserole for 30 min.
While the casserole bakes, put a metal mixing bowl and beaters in the freezer for 15 min. Place the heavy whipping cream, orange juice, and sugar in the chilled bowl and mix with the mixer until your cream gets fluffy.
To serve the casserole, place each bread slice caramel side up on a plate, put a blob of whipped cream on top, add sliced strawberries, and sprinkle it with the Black Onyx Chocolate Sugar to make it perfect.