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.

Icing for decorating cookies

Some quickie icing recipes that have worked nicely with the kids. A resealable freezer bag with a tiny hole cut in the corner is the easiest pastry bag you can come by. Recipes I've seen warn not to let icing come in contact with oil or plastic, but if you're using it all the same day that's no problem. Cover with wax paper or plastic wrap flush with the icing so it doesn't crust up when it is not in use.

Plain icing:
2 cups powdered sugar
2 Tbsp water

Place sugar in bowl and add water by teaspoons until you reach desired thickness. If you are spreading with knives, aim for a thick paste. If you want to pipe out lines, go for a thinner consistency. Lay out without overlap for a few hours as the icing dries. Can stack with wax paper between once dried. Can store for four days at room temperature or a month in the refrigerator.

Royal icing (best for gluing together a gingerbread house because it gets rock hard):
1 1/3 cups powdered sugar
1 large egg white

From Joy of Cooking:
1. In a microwave safe bowl, combine 2/3 cup powdered sugar and one egg white.
2. Microwave on high until mixture reaches 160-175 degrees F (about 30-60 seconds). If you need to take more than on temperature reading, was the thermometer thoroughly or dip in boiling water before taking next reading.
3. Add 2/3 cup powdered sugar and beat on high speed until icing cools and holds stiff peaks.
4. Add more powdered sugar as needed to reach desired consistency. Color with liquid or powdered food coloring. Can be stored in covered container for up to 3 days.