Ingredients: 4 Cinnamon Swirl slices, cut 1-inch thick, toasted
6 large eggs
1/2 cup sugar
3 cups whole milk
1 tsp vanilla
1/4 tsp salt
Method: Whisk all the custard ingredients together until smooth. Cube the bread and place in a buttered loaf pan or individual ramekins. Pour the custard over the bread to just under 1/2 an inch from the rim (the bread may float). Let soak for 15 minutes.
Preheat oven 350F. Before adding pan to oven, top off custard if necessary. Cover with foil and bake for one hour or until set.
Serve with your favorite caramel sauce and seasonal fruits, such as local strawberries.
The Bakery at Riverside Farm