Showing posts with label Baked french toast. Show all posts
Showing posts with label Baked french toast. Show all posts

Monday, January 5, 2015

The Luxury of Lounging in the Morning


Every New Year's Eve, my college roommates gather at my house. The four of us live fairly far apart now, so New Year's is our special time to get together and catch up. Everyone stays overnight, and we've developed our own little rituals. I try to make a showstopper dessert for New Year's Eve, and we always eat black-eyed peas, spinach, and pork on New Year's Day.

One of my friends insists we wear yellow and red underwear into the new year. She claims yellow is for luck in money and red is for luck with love. Wearing red and yellow panties into the new year hasn't helped my love life one bit, nor have have I won the lottery. They tell me those are customs somewhere! Maybe we should wear red undies on Valentine's Day Eve instead.

One of my favorite breakfasts is French toast topped with apples cooked in brown sugar. So yummy! For years I've been making the toast on the griddle, but this year I experimented and prepared it all in a casserole the day before.

I have to admit that it was an incredible luxury to get up and simply pop it into the oven. All I had to do was make coffee and tea and relax with the girls. I have got to find more make ahead breakfasts like this!

One of my friends likened it to eating bread pudding for breakfast. The eggs and milk have all night to soak into the bread, so it's indulgently creamy after baking. The apples were so sweet that no one needed maple syrup on top of it, either. It makes enough for six servings, so it can feed quite a few people.

Overnight French Toast with Apples

4 apples
1 stick butter (1/2 cup) + extra for greasing casserole dish
1 cup dark brown sugar
3 eggs
1 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon
pinch of nutmeg
10-11 slices bread

Peel, core and slice the apples. Melt the butter. Mix in the brown sugar and cook until it melts. In a bowl, lightly whisk the eggs. Add the milk, vanilla, cinnamon, and nutmeg and whisk together. Grease a 9x13 casserole dish. Lay slices of bread on the bottom, covering it. Pour half the egg mixture over it evenly. Scatter half the apple slices over the bread, and pour half of the brown sugar mixture over top of them. Place a second layer of bread over the apples. Pour the remaining egg mixture over the bread. Distribute the remaining apples slices over top, and pour the brown sugar mixture over them. Cover and refrigerate overnight.

In the morning, take the casserole out of the fridge for about 1/2 hour and preheat the oven to 350. Bake about 35 minutes.

After a night in the fridge

All you need is coffee!


Monday, January 23, 2012

Overnight Baked French Toast

Everyone is talking about Paula Deen having diabetes.  The announcement came at a time when many of us are already feeling guilty and trying to cut back after over-indulging during the holidays. 

Of course, these things are in the back of my mind when I cook.  Everyone loves a little splurge now and then -- there's nothing wrong with that. But some of our day-to-day recipes really could be lighter.  I can't wait to see interesting new recipes from Paula.

So when French toast loving company arrived, I was on the hunt for a recipe that I could prepare in advance.  There are tons of them. Paula Deen's five star recipe with 2 cups of half and half and a topping that include half a pound of butter leads the pack on Google.  I'm sure it's delicious, but I wanted to do something a little lighter.

I found the answer in a recipe from McCormick, the spice people.  It had four things going for it:

After a night in the fridge
it can be prepared in advance;
it's almost fat-free!;
it makes use of fruit;
and there's no heavy cream in it.

But would it taste like cardboard?

It was great!  We didn't miss the oil or heavy cream at all.  In fact, while I offered maple syrup and butter, no one even touched the butter. It's super easy to make, and I loved sliding it into the oven to bake while I was still staggering around pre-caffeine.  I switched it up a little bit to suit me, but this recipe is a no-brainer.
 


Overnight Baked French Toast
with Blueberries and Bananas

canola or light olive oil

8 slices bread (up to 3/4 inch thick)
5 eggs
3/4 cup milk (I used fat-free)
1/2 teaspoon cinnamon
sprinkle of nutmeg
1 teaspoon vanilla
1 package Wyman's wild blueberries (frozen)
3/4 cup water
1/4 cup sugar
2 bananas

The night before, grease the bottom and sides of the baking dish with just a bit of oil.

Whisk together the eggs, milk, cinnamon, nutmeg, and vanilla.  Place bread in an oven-safe baking dish.  Pour egg mixture over top.  Take a minute to turn each slice to be sure they're all covered with the egg mixture.  Cover and refrigerate.

In the morning, preheat the oven to 450. Uncover the dish and bake for 20-25 minutes.

Meanwhile pour the package of Wyman's blueberries into a small pot, add the water and sugar.  Bring to a boil and simmer while the toast bakes.

To serve, top each portion with sliced bananas and ladle blueberries and sauce over top.

Serves four.









Saturday, November 27, 2010

Baked French Toast with Apples!



ACK, the holidays are coming!
I don't know about you but I
love recipes that I can prep ahead
that give me breathing room for the
main event.

I've gotten variations of this
recipe from several people and it
is virtually impossible to mess
up. It is delicious and when you're
in a time crunch to prep the bird, ham
or tofu roast beast and all of the sides,
it's nice to have something that you made
the night before that you can pop into the
oven and get breakfast off of your hands.
I give you: Baked French Toast with Apples!

Ingredients:

5 thick slices cinnamon bread
1/3 cup sugar
4 large eggs
4 egg whites
2 cups milk
1 teaspoon vanilla extract
2 teaspoons allspice
2 medium apples (sliced thin)
powdered sugar

Cut cinnamon bread into small chunks, place in a large bowl and set aside. In a another bowl, whisk together eggs, egg whites, vanilla and milk. Sprinkle sugar over bread and then add egg mixture. Stir in cinnamon and apples. Pour into a greased 13×9 baking dish and let sit in the fridge overnight. Preheat oven to 350 degrees and bake for 45 minutes or until set. Let cool for 5 minutes before serving. Dust with powdered sugar. Serve with maple syrup.

Happy Insane Holiday Season, Everyone!

Jenn




BUTTERCREAM BUMP OFF coming January 2011