Saturday, December 20, 2014

Baked French Toast - the one that kind of avoids a heart attack...sort of

Ok - this is for the lovely people on facebook who asked for my recipe.  It's one I modified from the fantastic Pioneer Woman herself.  Her recipe is divine, but if you make it as often as I do, you or your children will die of diabetes or a stroke or something much faster than if you use this modified recipe. Maybe one day I will even add pictures to this, but given my history with my camera - don't wait for it. :)  Happy Christmas everyone!

Baked French Toast
1 Loaf sourdough, french bread, waldorf baguette - basically whichever one is 50% off because it's a day old :)
8 large eggs
2 1/2 cups milk (or 2 c. milk plus 1/2 c whipping cream - I'd like to live to see 75 so I don't, but the choice is yours)
3 Tbsp sugar
2 Tbsp vanilla extract
*Tear or cut up the bread, chuck it in a greased 9 by 13.  Mix other ingredients, pour over top and set in fridge (covered) overnight or on your counter for twenty minutes because you forgot to make it the night before.  If you do forget - just give the gooey bread crumbs a stir to make sure they are all coated after 20 minutes.

TOPPING:  you can also make this the night before  - but do not put it on the french toast until just before you bake it.
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup rolled oats (I'm sure quick oats would work fine if that's what you have!)
1/4 cup chopped pecans (*optional )
1/2- *3/4 cup cold butter (if I add the pecans I increase the butter, otherwise I usually stick with 1/2 cup butter)
1 tsp cinnamon
1/2 tsp salt
If your butter is frozen - just use a cheese grater to grate it right into your dry ingredient mixture - brilliant, right?  Thank you Mennonite Girls for the tip.  If it's just cold, you can cut it into the flour using a pastry cutter or whatever floats your boat when it comes to getting cold butter into flour.  Then mix in with the other dry ingredient.  It's basically like a fruit crumble topping now.

BAKING INSTRUCTIONS:  Preheat oven to 350 deg. F . Remove bread mix from fridge (or give it a stir on the counter if you don't plan ahead like me) and cover it with the glorious crumble.  Bake for 45 minutes- 1 hour, making sure the centre is set.

Serve with fruit and syrup and whipping cream and any and all fantastical things you can think to throw on top.  
*If you are tempted to double this recipe for a crowd - make two separate pans - I've found it impossible to, say, put it into a deep french white casserole dish and have the centre bake without the edges burning with double volume, my husband tells me it's science...pfft, whatever man.*