• 11/28 French Toast Day 2

    From Dave Drum@1:229/452 to All on Fri Nov 26 23:06:24 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Cinnamon French Toast
    Categories: Breads, Chocolate, Dairy, Fruits
    Yield: 8 Servings

    1/4 c Butter
    1/4 c Packed brown sugar
    1 lb Loaf sliced cinnamon-swirl
    - bread
    1/2 c Raisins and/or chocolate
    - chips
    3 lg Eggs
    1 1/4 c Half & half
    1 1/4 c Milk
    1/2 ts Vanilla extract
    Whipped cream (opt)

    THE NIGHT BEFORE: In microwave, melt butter with brown
    sugar. Use to coat bottom of 13" X 9" pan. Place 1 layer
    of bread in pan, packing in tightly. Scatter raisins or
    chocolate chips evenly over bread. (Or sprinkle 1/4 cup
    raisins on one side, 1/4 cup chocolate chips on the other,
    to accommodate different tastes.) Top with second layer of
    bread. Whisk together remaining ingredients and pour
    evenly over bread. Cover with foil and refrigerate
    overnight.

    IN THE MORNING: Preheat oven to 350øF/175øC.

    Bake, covered, in preheated oven 45 minutes; uncover and
    bake another 15 minutes. Dish will puff up and then fall.
    Cut into squares, invert onto serving plates and serve, if
    desired, with whipped cream.

    Makes: 8 servings

    NOTES: I used chocolate chips instead of raisins in this
    recipe. I'd recommend that you try that too. Having a
    layer of melted chocolate turns a regular baked French
    toast into something unique and fun. Make sure you use a
    bread with lots of cinnamon flavor. As with every French
    toast recipe, day old (slightly dry) bread works best. The
    only change I'd suggest is that you start by thoroughly
    greasing your baking pan with additional butter. I loved
    everything about this breakfast except that it stuck to
    the sides of the baking dish and was hard to clean. I
    found that leftovers heated up the next day were also
    very, very good.

    From: http://www.mrbreakfast.com

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  • From Dave Drum@1:2320/105 to All on Sat Nov 26 13:53:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creme Brulee French Toast From The Trojan Horse Inn
    Categories: Breads, Dairy, Booze
    Yield: 6 servings

    4 oz Unsalted butter
    1 c Firm packed brown sugar
    2 tb Corn syrup
    4 Croissants
    5 lg Eggs
    1 1/2 c Half-and-half
    1 ts Vanilla
    2 tb Grand Marnier
    1/4 ts Salt

    WARNING: Start this recipe the day before you want to
    serve it, because it needs to rest in the refrigerator
    overnight.

    Lightly mist a 13" by 9" baking dish with non-stick
    cooking spray.

    In a small heavy saucepan, melt butter with brown sugar
    and corn syrup over moderate heat, stirring until
    smooth. Pour into prepared baking dish. Slice croissants
    in half length-wise and lay in pan, overlapping slightly
    if needed.

    In a bowl, whisk together eggs, half-and-half, vanilla,
    Grand Marnier and salt until well combined and pour
    evenly over bread. Cover the dish with plastic wrap or
    foil, and chill bread mixture in the refrigerator,
    overnight. This will allow the bread to fully absorb the
    egg-milk mixture.

    The next morning, remove dish from refrigerator and set
    oven @ 360-|F/182-|C. Allow dish to come to room
    temperature (so you don't put a chilled dish into a hot
    oven and risk cracking). Bake, uncovered, in middle of
    oven until puffed and top of bread is golden, about
    40-45 minutes.

    Remove from oven and allow to rest for 5 or so minutes.
    Cut into squares and serve, spooning some of the liquidy
    caramel sauce from the bottom of the pan overtop the
    servings. Maple syrup would be overkill with this,
    because it is already super sweet.

    Serves 6.

    BREAD: Although the original recipe called for
    croissants, I successfully used oblong challah rolls.
    Brioche would be amazing, as well. I say use whatever
    bread-type thing you need to use up! (Although, of
    course, it will be most elegant with croissants.)

    RECIPE SOURCE: Marc Schermerhorn channeled this recipe
    from The Trojan Horse Inn in Sonoma, Calif. I believe
    the inn is now closed, but it obviously is still gaining
    fans because of this spectacular recipe.

    RECIPE FROM: https://www.shockinglydelicious.com

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