SORGHUM FRENCH TOAST

RECIPE CREATED FOR: Cast Iron Skillet
COOK TIME: Above 2 hrs.
SERVING SIZE: 6-8

INSTRUCTIONS

Grease a 10.25-inch Cast Iron Skillet with the 1/2 tablespoon butter.
Cut the bread into 1-inch-thick slices. Cut each slice into 6 pieces. Arrange in the skillet in a single layer, crust sides up.
In a large bowl, whisk together the milk, cream, eggs, sorghum syrup, granulated sugar, vanilla, and salt. Pour evenly over the bread. Refrigerate for 45 minutes.
Remove the skillet from the refrigerator and let sit at room temperature for 20 minutes. Preheat the oven to 350°.
In a small bowl, combine the spices. Sprinkle over the bread. Arrange the pieces of butter evenly over the top. Bake until puffed and golden brown, about 45 minutes.
Remove from the oven. Use a small sieve or tea strainer to dust the confectioners’ sugar over the top. Serve immediately, straight from the skillet.

INGREDIENTS

1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces, plus 1/2 tablespoon unsalted butter
10 ounces challah bread
1 1/4 cups whole milk
3/4 cup heavy cream
8 large eggs
1/4 cup sorghum syrup (see Kitchen Note)