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Krystal Keith in the Kitchen: Get Krystal’s Recipe for Baked French Toast

Krystal Keith in the Kitchen: Krystal's Recipe for Pastrami Reuben Sliders

Krystal Keith photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.

“This is my “comfort food” breakfast,” says Krystal. “It reminds me of Saturday when I was 5 and my mom would let us eat a big yummy breakfast on the couch while we watched cartoons. That is still my preferred way to eat breakfast on a Saturday, except my taste in TV has turned from cartoons to Criminal Minds. I love that the edges of this dish get crispy but the middle stays soft and fluffy. It just plain makes me happy.”

Krystal Keith in the Kitchen: Get Krystal's Recipe for Baked French Toast

Photo courtesy of Krystal Keith.

Ingredients:
1/2 loaf of challah bread (I use bakery-style wheat bread too)
3/4 cups liquid egg whites
2 eggs
1/4 cup milk
2 tsp sugar
1 Tbsp cinnamon, divided
1/2 tsp nutmeg
3 Tbsp brown sugar
3 Tbsp chopped nuts (walnuts or pecans are best)

Directions:
Preheat your oven to 325 degrees. Tear up the loaf of bread into approximately 1 inch chunks until you have 4 cups of the pulled bread pieces. In a bowl, mix the egg whites, eggs, milk, sugar, nutmeg, and 2 tsp of the cinnamon (you will use the rest later). Use cooking spray or butter to coat 4 individual-sized cocette or souffle dishes.

Divide the bread pieces into dishes (approx. 1 cup of bread each). Divide the egg mixture among the dishes and give them a quick toss with a spoon to coat all the pieces. You can also combine it all into an 8×8 casserole dish if you would rather not do individual servings. Let those sit and soak up the egg mixture while you prepare the topping.

In a bowl, mix the remaining 1 tsp of cinnamon, brown sugar and nuts. Top each french toast serving with this mixture. Bake in the oven for 20 minutes. If you are using an 8×8 dish instead of individual cocettes you will need to add approximately 10 minutes of baking time to ensure the center gets done.

Enjoy!
XOXO
Krystal

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