Saturday, December 22, 2012

baked french toast

Adapted from the cookbook Rise and Dine: Savory Secrets from America's Bed & Breakfast Inns, p 235 (the original recipe comes from The Country Caboose in Stevensville, Montana)

1/2 stick butter cut into chunks

1/2 a loaf of challah bread cut in 1" slices

1/2c toasted or spiced pecans
orange zest from one large orange
1/4c brown sugar (optional)

2/3c oj
1/4 c milk
1T cream or half and half
1/2t nutmeg
1/2t vanilla extract
1/4t orange extract

preheat oven to 400 degrees

place the butter evenly throughout the bottom of an oven proof baking dish (we used the dish we cook brownies in)

place the challah slices in a single layer  inside the dish (you can also cut the challah into cubes and fill the bottom of the dish kind of like a bread pudding)

sprinkle pecans, orange zest, and brown sugar (if using) over the bread

whisk together the remaining ingredients and pour evenly over the bread slices.

bake 20-30 minutes. It's ready when the bread is poofy and golden.

let sit 10 minutes before slicing and serving

tastes great with a dollop of maple syrup!

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