Sigh. We just hate it when our favorite foods fall off the menus of top spots around Walt Disney World. Sure, it’s awesome to see new things. But can’t we just keep them all???
I’ve been feeling a little nostalgic lately, and that, coupled with the chilly temps that everyone is experiencing…well, that has me dreaming of comfort food, big time. So today, I thought I’d share with you a recipe for one of my favorite Disney breakfast items of all time — French Toast Loaf from Main Street Bakery!
French Toast Loaf from the Main Street Bakery
I love this one so much, in fact, that I named it one of my Most Missed Extinct Disney Foods! (The Cheese came back…maybe this one will too!)
While it’s great that many coffee lovers can now get a great cup of Starbucks coffee on the way to it’s a small world, I do miss all the lovely treats that you used to get here. Time to get into the kitchen and make a few for myself, I’m thinking!
Main Street Bakery’s French Toast Loaf
Yield: 7 servings
Ingredients:
12 slices white bread (homemade, day-old)
8 ounces butter (chilled and sliced)
9 ounces light brown sugar
1 teaspoon cinnamon
10 ounces heavy cream
4 large eggs
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Instructions:
1. Mix the brown sugar with 1 teaspoon of cinnamon. Keep separate.
2. Mix the cream, eggs, vanilla, and remaining cinnamon together to make a batter.
3. 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.
4. 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.)
5. Place loaf pan on some paper towels 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.
6. 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.
What a great recipe for all of your holiday gatherings, or a special “breakfast for dinner” treat!
Will you be making this classic Disney French Toast Loaf yourself? Let us know all about it in comments!
Recipe Credit: Food.com
Photo Credit: Kelly Ames
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This is always on our Christmas brunch menu… I wish they would bring it back!!
I’ve made this a couple of times–it is SOOOO good!
I loved this at Magic Kingdom. I notice it tells you what to do with “remaining cinnamon” when there is no remaining cinnamon. I’m keeping this recipe in case an opportunity to use it comes along.
I’m making the French toast loaf as I type this. It smells wonderful. Just a note though, make sure you have a baking sheet under the loaf pan! I didn’t think to do that and ended up with a kitchen full of smoke from the butter overflowing after uncovering the loaf pan. *facepalm*
Melissa — Great tip! 😀 Thanks for sharing!
The first time I tried this recipe it was a hit. I’d made it for Father’s Day, camps to feed 80 people, and home weekend COVID-19 brunches for an extra special boost every few weeks. The first thing to understand about the Disney style of french toast is that it must be made in a loaf pan. Meaning, the pan is rectangular and either non-stick or stainless steel. Disney suggests that you grease the inside of the pan. You should do that very heavily otherwise your loaf may not slip out as easily with the sugar mixture asking like a glue. For those of you with young kids or teenagers, it’s important to know that a little slice of this type of french toast will go along way, so don’t be concerned about thinking 1 loaf pan won’t be enough to feed a family. On the prep side, I use end pieces of white bread, baguette stems, left over sourdough, and cut them into narrow slices (chop of the crusts) and let them go stale by resting them on a stainless steel rack for several days until they are bone dry. This seems to allow the cream and egg mixture to really seep in and absorb more flavor.
Thanks, Patty!
is SOOOO good!