Rachael Ray: Josh Capon
Josh Capon of Burger & Barrel visited Rachael Ray to help her figure out ways to freshen up fruit cake at the holidays. He prepared a Fruit Cake French Toast Bake with Eggnog Whipped Cream. If you need more suggestions, try out Fruit Cake Donuts and Fruit Cake Waffles.
French Toast is my favorite breakfast entree. It is my go-to choice at a diner or the rare occasion of a breakfast out to eat. Using Fruit Cake as the bread has got to bring an interesting texture to the dish, and baking it as a casserole means it would be easy to satisfy a hungry group without having to constantly stand by the pan to make more French toast.
Rachael Ray: Fruit Cake French Toast Bake Recipe Ingredients
Think of this like a Strata or “overnight French toast,” Rachael suggested of the Fruit Cake French Toast she made with Josh Capon. Stale challah would be excellent for this recipe. Capon’s finishing touch was Eggnog Whipped Cream.
- 4 Eggs
- 1 halved, thin sliced Fruit Cake
- 2 tbsp diced Butter
- 4 cups Milk
- 1/2 loaf Challah Bread
- Maple Syrup
Eggnog Whipped Cream Ingredients
- 1 cup Heavy Whipping Cream
- 2 oz Bourbon
- grated Nutmeg
- 1/4 cup Powdered Sugar
- 1 tsp Cinnamon
Rachael Ray: Fruit Cake French Toast Bake Recipe Directions
- Whisk beaten eggs with milk in a mixing bowl.
- Use butter to prepare a 9” x 13” casserole dish.
- Arrange layers of sliced cake and challah bread in the dish.
- Pour milk-egg mix on top and chill for five hours, or overnight, in the fridge.
- Preheat the oven to 350 F. Then bake the dish, covered in foil, for around 25 minutes.
- Take off the foil cover and dot butter on top of the cake. Continue baking until browned.
- Serve with freshly made Eggnog Whipped Cream.
Eggnog Whipped Cream Directions
- Whip cream into soft peaks in a stand mixer.
- Work in powdered sugar, cinnamon, bourbon, nutmeg, and salt until combined.