French Toast Loaf question (pics???)

[Sandy321]

Well, I am an unlucky one! I never got to try the MainStreet Bakery's French Toast Loaf! Have you? Do you by chance have a picture?

Mainly because I thought dh was burning down the house this morning! I found the recipe here - and last night I put it together, and this morning, dh was to bake the thing - (one hour - make sure its internal temp is 160)

Well, unfortunately the thing bubbled over - and dh didnt know our oven has an exhaust fan... I awoke to the blaring fire alarm, came out of the bedroom, to a HOUSE FULL OF SMOKE! It was truly thick smoke btw!! Opening the windows and turning on the fan, helped clear it out... and I went back upstairs...

Well, now that I look at the loaf... it seems... well... mushy. Is it the bread I used (not wonder) did it need more time in the oven? Less butter? (I used a scale too! Just like Alton Brown!)

Here's a copy of the recipe I used: (just in case someone else wants to give it a go - with my warning!)

YIELD: 1 Loaf

Ingredients:

12 slices day-old white bread (preferably a homestyle white, not Wonder Bread
type)

8 oz. butter (chilled and sliced)

Brown sugar batch:

9 oz, light brown sugar
1 tsp. cinnamon

Mix together and set aside.

Batter:

10 oz. heavy cream
4 large eggs
1/2 tsp. vanilla
1/4 tsp. cinnamon

Mix together and refrigerate until ready to use.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

Method:

Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.

Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take
your time here and pour into corners. Lift bread at corners a little to get into bottom quicker if you want.)


Place loaf pan on some paper towel in case of overflow. Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.

Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into 7 slices and serve.

 

[Faldred]

I've made it twice, using those directions, and haven't had any problems. Maybe a little overflow when pouring in the batter, but that was easy enough to clean up.

If it's bubbling out while cooking, you may not be wrapping the foil tightly enough. You can also put the loaf pan on a sheet to prevent the drips from falling into the over proper.

 

[Sandy321]

I've made it twice, using those directions, and haven't had any problems. Maybe a little overflow when pouring in the batter, but that was easy enough to clean up.

If it's bubbling out while cooking, you may not be wrapping the foil tightly enough. You can also put the loaf pan on a sheet to prevent the drips from falling into the over proper.

Thanks - so the foil should be wrapped around the entire loaf pan? I did put the parchment on top, and then a sheet of foil around that - and of course we realized we should've put a sheet or a foil thingy under it - after the dramatic smoke event!!

I am curious, is it a "soft" texture? with butter oozing out? I'm wondering if dh cooked it the 1 hour and 15 min - I know he didnt take its temperature!!

I know I'll make it again, so I am looking for any help or advice!! I certainly dont want a repeat of that smoke!!

 

[AmberHeartsDisney]

I CANT wait to try this when i get to disney!!! can this be used a a snack credit? ive got ot find that list! im gonna print it before i go.

 

[Faldred]

I'd cut the parchment sheet so it fits inside the rim of the pan. Its only purpose is to prevent the foil from sticking... and since that's going to be the "bottom" anyway, you can skip it altogether if you spray the inside of the foil... the important thing is to not let it interfere with the foil.

You want a tight seal with the foil around the rim of the pan. This will keep the air out and the liquid in.

The final texture is soft but firm, with a somewhat crunchy edge.

 

[Faldred]

I CANT wait to try this when i get to disney!!! can this be used a a snack credit? ive got ot find that list! im gonna print it before i go.

They discontinued it a couple of months ago. Right before my trip.

 

[AmberHeartsDisney]

Thanks - so the foil should be wrapped around the entire loaf pan? I did put the parchment on top, and then a sheet of foil around that - and of course we realized we should've put a sheet or a foil thingy under it - after the dramatic smoke event!!

I am curious, is it a "soft" texture? with butter oozing out? I'm wondering if dh cooked it the 1 hour and 15 min - I know he didnt take its temperature!!

I know I'll make it again, so I am looking for any help or advice!! I certainly dont want a repeat of that smoke!!

They discontinued it a couple of months ago. Right before my trip.

well that wont stop me from getting it!! it looks soooooooooooooooo good yum yum yum! i also see a picture of the cinnamon bun yum yum yum

 

[Faldred]

Oh, one more thing... as tempting as it will be to cut into right away, definitely let it set the recommend 10 minutes after coming out of the oven. It needs to finish cooking through carryover heat and it will set up then. I was rushing the second time I did it, and it was a little gooey because I should have let it set longer.

 

[Faldred]

well that wont stop me from getting it!! it looks soooooooooooooooo good yum yum yum! i also see a picture of the cinnamon bun yum yum yum

Discontinued as in "is no longer serving at all", not as in "no longer on plan".

If you want to try it, you'll need to make it yourself.

 

[JeninTN]

They discontinued it a couple of months ago. Right before my trip.

I know. We did not know they discontinued it. We waited in a 20 minute line a couple weeks ago to be told they did not have it anymore. Why would they do such a thing? Obviously there are MANY that loved it.

 

[AmberHeartsDisney]

Discontinued as in "is no longer serving at all", not as in "no longer on plan".

If you want to try it, you'll need to make it yourself.

oh no

 

[MickeyNicki]

I loved the FTL and am so sorry that it is gone!

 

[Sandy321]

THANK YOU

Well, mine does "look" similiar, but I'm sure it needed more cooking - as dh says the oven door was open quite a bit the last 20 min of cooking time -

also I think you have to get the right bread - "homestyle" not wonder - I used a combination of french bread and a cheap, dried out white bread (the store brand - 99 cents) Because I was curious of the texture issues - and not sure what "homestyle" not "wonder" exactly meant!!

Its very good cinnamon -

Faldred thanks for your continued tips and assitance!!

 

[JeninTN]

I loved the FTL and am so sorry that it is gone!

STOP IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Faldred]

Faldred thanks for your continued tips and assitance!!

You're welcome!

For the record, both times, I've used a fresh bakery French or Italian (no seeds) loaf and cut my own slices from the middle of the loaf. Amazingly, fairly evenly and without major injuries.

I do this around dinner time and cut up the rest of the loaf for dinner. I leae the "french toast" slices sitting out to dry up a bit, and then I make the recipe after dinner is cleaned up. Seems to work.

 

[onelilspark]

Here's the picture I have of it:

 

[Sandy321]

You're welcome!

For the record, both times, I've used a fresh bakery French or Italian (no seeds) loaf and cut my own slices from the middle of the loaf. Amazingly, fairly evenly and without major injuries.

I do this around dinner time and cut up the rest of the loaf for dinner. I leae the "french toast" slices sitting out to dry up a bit, and then I make the recipe after dinner is cleaned up. Seems to work.

That's what I thought would make it better!

Here's my picture (lol apologies to those that havent had any! It truly is delish!)

 

[hrh_disney_queen]

I saw this recipe yesterday and decided to make it this morning. I didn't read it until today, where I saw it was supposed to sit overnight in the fridge! Well, I had my heart set on this, so I just went ahead and made it. I used presliced Italian bread from the bakery of my grocery store. (no seeds!) When I put it all together, I made sure that the bread on all layers soaked up the liquid. I turned out great, and looked just like the picture in the PP. The next time I may put it in the fridge overnight, just for convenience sake, but mine was really good even without doing that. I would like to try to add some walnuts or pecans next time.

I have never tried this at Disney, so I don't know how close I got, but it was really good. Like a really nice bread pudding..yummmmmmm Thanks for the recipe!

 

[N&B'smom]

I'm making this tonight for tomorrow's breakfast before school.

 

[dgthree]

"Homestyle" white bread is the more solid stuff - sometimes they'll have it in the grocery store bakery, but you can also substitute Pepperidge Farm Sandwich or Arnold's Brick Oven White - either of those should be about the right texture of bread.