Victorian Baked French Toast
Just a quick post here on this fine Halloween Monday.
K bought a bunch of the ingredients for the food I'll be providing for the Tea For All Reasons & Bead on a Wire Open House set for November 11-12. Turns out the stuff he opted to buy didn't equal to any of the full recipes that I hoped to make in advance. Further examination of the recipes I'm doing revealed that none of them lend well to making in advance, so I think I'm going to take an extra day off from work to do hard core food prep next week. But that's a whole slew of additional posts for another week.
In the meantime, we had two baguettes getting stale, so I decided to make a French toast bake for this morning. I apologize now for no pictures - I had two screaming, over-excited kids who did not want to go to bed at the time that I was starting to put this casserole together. Pictures just weren't happening.
However, go here to see a recipe similar to the one that I adapted and you will find a lovely picture of baked French toast. Go ahead, I'll wait ....
Pretty, no? Yummy stuff. So here's my recipe and judging from the fact that it was almost gone before I left for work this morning, it was pretty tasty stuff. My 2 year old was inhaling it.
Jen's Victorian Baked French Toast
Serves 6-8
3/4 cup melted Smart Balance (or butter, if you can handle the dairy)
1/3 cup brown sugar
1/3 cup Pumpkin-Apple Butter (or store bought, but you know the homemade stuff is better!)
1 loaf French bread, slices 3/4" thick (stale is better)
7 eggs
2 tsp ground cinnamon
1 tsp vanilla paste (or extract)
2 tsp white sugar
2 cups coconut milk (or the cow kind, if you prefer)
Mix melted butter, brown sugar, and pumpkin-apple butter into the bottom of a 9x13 casserole dish. Layer the bread slices over the bottom - you may end up with two layers, depending on the length of your baguette.
In a large bowl, combine your eggs and spices, whisking until well blended. Add the milk and whisk until well blended.
Pour the egg-milk mixture evenly over the bread. Don't worry if it starts to float. Make sure all of the bread is well covered. Cover the dish with aluminum foil and let rest for at least 2 hours or overnight before baking.
Preheat your oven to 350F and let your refrigerated casserole rest at room temp while the oven preheats. Bake for 45 minutes covered then remove the foil and allow to continue baking for about 15-20 minutes.
Serve warm.
K bought a bunch of the ingredients for the food I'll be providing for the Tea For All Reasons & Bead on a Wire Open House set for November 11-12. Turns out the stuff he opted to buy didn't equal to any of the full recipes that I hoped to make in advance. Further examination of the recipes I'm doing revealed that none of them lend well to making in advance, so I think I'm going to take an extra day off from work to do hard core food prep next week. But that's a whole slew of additional posts for another week.
In the meantime, we had two baguettes getting stale, so I decided to make a French toast bake for this morning. I apologize now for no pictures - I had two screaming, over-excited kids who did not want to go to bed at the time that I was starting to put this casserole together. Pictures just weren't happening.
However, go here to see a recipe similar to the one that I adapted and you will find a lovely picture of baked French toast. Go ahead, I'll wait ....
Pretty, no? Yummy stuff. So here's my recipe and judging from the fact that it was almost gone before I left for work this morning, it was pretty tasty stuff. My 2 year old was inhaling it.
Jen's Victorian Baked French Toast
Serves 6-8
3/4 cup melted Smart Balance (or butter, if you can handle the dairy)
1/3 cup brown sugar
1/3 cup Pumpkin-Apple Butter (or store bought, but you know the homemade stuff is better!)
1 loaf French bread, slices 3/4" thick (stale is better)
7 eggs
2 tsp ground cinnamon
1 tsp vanilla paste (or extract)
2 tsp white sugar
2 cups coconut milk (or the cow kind, if you prefer)
Mix melted butter, brown sugar, and pumpkin-apple butter into the bottom of a 9x13 casserole dish. Layer the bread slices over the bottom - you may end up with two layers, depending on the length of your baguette.
In a large bowl, combine your eggs and spices, whisking until well blended. Add the milk and whisk until well blended.
Pour the egg-milk mixture evenly over the bread. Don't worry if it starts to float. Make sure all of the bread is well covered. Cover the dish with aluminum foil and let rest for at least 2 hours or overnight before baking.
Preheat your oven to 350F and let your refrigerated casserole rest at room temp while the oven preheats. Bake for 45 minutes covered then remove the foil and allow to continue baking for about 15-20 minutes.
Serve warm.
Oh, my goodness, that looks good! Thanks for waiting for me to click over. Love the surprise addition of the Pumpkin Apple Butter you made, too!
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