Tuesday, May 12, 2009

Bake it BIG!

We all know how to whip up a quick french toast in the morning, but if you want to take it to a GRANDE level....keep reading

Baked French Toast

1 loaf Challah bread
6 eggs
3/4 cup heavy cream
1 tsp. vanilla
2 tsp. cinnamon sugar mixture
3 Tbsp. butter
Berries for garnish

Cut four thick slices of the challah bread. Mine were probably over a an inch thick. In a mixing bowl put your eggs, cream, vanilla, cinnamon sugar mix and beat well. Your egg mixture should have a lightly lemony color (more on the white hue than yellow). Pour about half of the mixture into a 13X9 glass baking dish. Squeeze in your 4 pieces of challah. (Yes, they barely will fit but that is okay) Pour the remaining egg mixture over the bread. You may need to flip the bread over to ensure it is covered evenly. Cover dish with plastic wrap and put in refrigerator overnight.

(See? They soaked it all up overnight)

Now some people bake it in the same dish they soaked it in....but I want some buttery goodness with my french toast....It you are going to do it up big....no use stopping now. Preheat your oven to 400 degrees.

Select the pan you want to bake your french toast in and let the butter melt in the pan in the oven for a few minutes. (pictured is melted 50/50 smart balance....ok so I cut down SOME of the evil)

Remove the pan and carefully put in your slices of french toast on the melted butter. Bake for 10 minutes (or until bottom is browned). Turn over the slices and bake for another 10 minutes. Keep in mind with thinner slices of bread you are only trying to cook the egg in a thin slice but with these ginormous pieces you want them to bake through.

Serve with a few berries on top and warm syrup. They will love you forever after this breakfast especially if there is bacon on the side!

K-man ate most of his WITHOUT syrup...I was wondering what was going on. Why was he not using the syrup? He said..."This tastes so amazing plain....why ruin perfection with syrup?" He broke down and used syrup on his second piece...you know, for comparison!


Donna-FFW said...

Wow, that is definitely next level cooking. Delicious, indulgent, I want some.

Ginger said...

K-man cracks me up! Do you think he knows how lucky he is to have you? AND since he did the comparison would he recommend syrup or no syrup? I think I am leaning towards no syrup. I am also about why ruin perfection with syrup!