CRANBERRYHORN: LEFTOVER FRENCH TOAST BAKED

Sunday, January 31, 2016


Normally on Sunday I do a Soulwork post, but today I'm doing a bit different kind of Soulwork. I'm cooking. More to the point, I'm baking. Something that I rarely do. But when I woke up this morning to gray sky and such poignant winter landscape I knew that I wanted something warm, comforting and traditional for my breakfast.
 
Enter the idea of Baked French Toast

My friend Rob has been supplying us with the most gorgeous fresh eggs! I'm in heaven over having something so wonderful to cook with. I dug around and found the half loaf of grocery store bread that we had with dinner last night. The kids always called these loaves with all the spirals, caterpillar bread.



From there, I pulled out a few basic ingredients: eggs, vanilla, honey, cinnamon, almond milk and butter. Nothing fancy here, just good stuff. I prepped the baking dish by coating it with non-stick spray and set the oven to pre-heating.



I sliced the bread in about 3/4 inch slices and cut just enough to nestle snuggly inside the baking dish. This bread was still really fresh, but the recipe would be fantastic with a older bread, or even one with a heavier grain. You would just have to adjust the time for soaking.

Speaking of soaking...



I whisked together 6 of the eggs (leave 2 for later) and cinnamon, vanilla and honey. I poured this over the bread and then spooned some of the run off on the places of the bread that I didn't get when it was poured.

After it was poured I sliced about 3/4 of the butter into thin slices and dotted the top of the bread. I set the whole thing on the stove as it preheated. In all, I waited 15 minutes for the bread to soak up the egg mixture, but if it's older or coarser bread you want to gauge how long it's soaking. You may need more mixture if the bread is really dry or you can add a bit of milk (or almond milk) to the mixture to make it go farther.


I can't tell you how agonizing it was to wait for this to soak. Next time I'm going to do the prep first when I get up or at bedtime the night before. Then all I'd need to do is pop it into a hot oven. Anyway, once it had soaked I mixed the last two eggs, some almond milk, vanilla and cinnamon together to top it and fill in all the glorious little cracks around the bread. To top it off I put a swig of Kahlua in to give it a nice twist. I poured it over the top and then put the whole thing into the oven for about 30 minutes.

 
YEAH!
 
 
 
Now, it good topper for this is syrup or powdered sugar. We went with syrup and it was awesome. Last tip, cook the toast until the eggs are solid. I started it out at 20 minutes, but put it back in until there was less jiggling going on.

I hope you enjoy it! Let me know what you think!

LEFTOVER FRENCH TOAST BAKED
RECIPE

Time: 5 min prep Cook: 30 min.
Oven: 350 degrees

INGREDIENTS:

8 EGGS (2 are saved for later in recipe)
4 tablespoons honey (2 for later in recipe)
2 tbsp.. Vanilla extract (1 for later)
2 tbsp. Cinnamon  (1 for later)
3/4 stick of butter salted
1/2 cup Milk or Almond milk
Option:
2 tbsp. Kahlua

Preheat oven to 350 degrees and coat the baking dish with non-stick cooking spray.

Whisk together 6 eggs, 2 tbsp. honey, 1 tbsp. Vanilla, 1 tbsp. Cinnamon together and set aside.

Take old bread, or any heavy bread that you have around and cut into 3/4" slices. Arrange the slices in the bottom of the baking dish and pour the above mixture over them. Scoop extra onto the places on the bread that are still uncoated, and put thin slices of the butter over the top of the bread. No need to spread them. They will melt into oooey goodness during baking.

Once this is done, let the whole thing sit for AT LEAST 15 minutes. Overnight is good, but you may have to double the original egg mixture or the bread will completely dry out.

After it has soaked up the egg mixture, mix the second egg mixture using the 2 eggs, 2 tbsp. honey, 1 tbsp. Vanilla, 1 tbsp.. Cinnamon and add 1/2 cup milk (or almond milk) and/or the optional Kahlua.

Bake the whole thing for 30 minutes or until there is no jiggling of the eggs. The extra egg mixture should be well set and the toast almost dry around the edges.

Serve with syrup or powder sugar or anything you want!!!!!

Enjoy!






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