French Toast Strata

This is a great recipe for any morning when you know you've got an early start and you want something filling before you head out. You do have to have some prep time the night before it, though. Many of my Girl Scouts love this recipe at camp, even forgoing syrup as they eat it. They especially like that they wake up to the smell of it baking (I usually just pop it in the oven, then go back to sleep for another 40min or so).

A word about tools: I use my glass 9"x13" baking dish for French Toast Strata to make cleanup easier. I also have a lid to help store any leftovers for future breakfasts. However, I always worry about putting a cold glass dish into a hot oven and having the glass shatter. So...I usually put my glass dish into the cold oven, then preheat it so they warm together...so far no shattered glass dish. On the other hand, an aluminum tray or just metal pan wouldn't have that shattering problem and might not be terrible to clean if properly greased.

If making this dish at camp, do test your oven in advance to see whether it heats properly - they're not as reliable as my oven at home. Might be worth planning some brownies or cupcakes the night before to check oven functionality.

Ingredients

• 1 loaf french bread, sourdough bread, or challah (I've even had rave reviews when I've made this with stale hot dog buns, though)

• 4 ounces (224g) block cream cheese, softened to room temperature (optional - the kids often complain about the cream cheese, but it makes it more filling and I enjoy it)

• 3 teaspoons vanilla extract

• 9 large eggs

• 3 cups (540ml) whole milk

• 1 teaspoon ground cinnamon

• 2/3 cup (133g) packed light brown sugar

• 1/2 cup raisins (optional - again, kids complain about these)

Crumb Topping

• 1/3 cup (69g) packed light brown sugar

• 1/3 cup (41g) all-purpose flour 

• 1/2 teaspoon ground cinnamon

• 6 Tablespoons (86g) unsalted butter, cold and cubed

 

Directions

1. Grease a 9×13 inch or any 3-4 quart oven-safe dish with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.

2. Drop random spoonfuls of cream cheese (and raisins) on top of the bread. Layer the remaining bread cubes on top of cream cheese. (I like to make sure some cream cheese is still exposed on top just for looks.) Set aside.

3. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.

4. Prepare the crumb topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks.

5. The next day: preheat oven to 350°F (177°C).* Remove pan from the refrigerator.

6. Sprinkle the topping evenly over the soaked bread.

7. Bake uncovered for 45-55 minutes or until golden brown on top. It will puff up as it cooks. I usually bake it for 45 minutes because I like it softer. Drizzle with optional maple syrup or dust with confectioners’ sugar. Serve warm.

Sunday Conference brunch - baked french toast

This is a recipe my sister just posted on her blog. I thought I'd share it with all of you. Who's making it this weekend??

"Here's my newest favoritest recipe for brunch (please note that it must be refrigerated overnight). Of course it has tons of butter, cream and sugar: deliciously sinful. A perfect dish to balance out all the spiritual stuff of Conference!"

Baked French Toast Casserole
(From Paula Deen, of course)

Serves: 6 to 8 servings
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.