Peach French Toast Casserole


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We leave in the country of peaches so you would think that we would have the best ones!!! Well I don’t know if it was me just not picking the right peaches, but no matter where I went, no matter where I received them from, this year’s peaches have been quite disappointing. If you have been more lucky, please let me know where you have been:-)
Well I had so many peaches that i could not eat simply as it that i had to think of ways yo ” recycle” them.

One day I made a pork tenderloin with them, another day i made muffins and today i made a breakfast casserole. I am not much of a casserole, but my son loves them and  this way i can make sure he has a hearty breakfast before going off to school. My recipe was inspired by a recipe that I had seen on allrecipes.com, it looked so appetizing that  I had to try:-)
I did not follow the recipe that I had seen as it suggested using boxed peaches and stale bread.

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Ingredients for a large casserole for 8-12 ( depending how hungry your crowd is;-))

  • 1 loaf of old fashioned French bread ( without the crust or a loaf of challah bread)
  • 5 eggs
  • 1 1/2 cup of milk/ or half and half
  • 1 stick of butter
  • 2 cups of brown sugar
  • 2 cups of fresh peaches sliced in quarters
  1. In a large frying pan, melt the butter. When it is melted, add the sugar and bring the mixture to boil. Reduce the heat down and cook for 5 minutes.
  2. Add the peaches and cook them for 5 min making sure to turn them every so often. photo 1
  3. Place the peaches at the bottom of your pan. I used the sunflower mold. I make them look pretty but you don’t have to! photo 2
  4. Pour the caramel, photo 3
  5. Slice the bread in about 1 inch wide and place the slices above the caramel. photo 4
  6. In a large bowl, mix the eggs, vanilla and cream and mix well.
  7. Pour the mixture over the bread. Place a plate over the bread to keep it down or the bread will float up, and let the casserole sit for a few hours ( overnight is best).
  8. Turn the heat to 350 and cook the casserole for 30 minutes or until the bread is a nice brown.photo 5

9. Let the casserole cool a bit before serving. You may serve it straight out of the bowl, or unmold it. It is best eaten warm. photo 2

10. enjoy!!!photo

Bon Appetit and Happy Cooking!!!

Creme Brulee French Toast


On week-ends, I will indulge with yummy French bread and croissants. And of course I did just that this past week-end. Unfortunately I was so busy that I did not have time to have breakfast on Sunday so there was a lot of bread leftover by Monday. I don’t like to waste food, so I decided to use this bread for a yummy breakfast casserole that I knew my Theodor would eat;-).

This recipe was presented to me by one of my customer, but I tweaked it a bit.

You may use french bread, or brioche, or even challah, but white bread loaf works the best. It is not too soft, and not to hard so it absorbs the egg mixture really well.

Ingredients for 4:

4 slices of white bread  cut in 1 inch thickness ( which crust has been removed)

  • 2/3 stick of butter
  • 2/3 cup of brown sugar
  • 1 1/2 tbsp of corn syrup
  • 4 eggs
  • 1 cup of half and half
  • 1 tsp of vanilla extract
  • 2 tbsp of orange extract/ or brandy-flavored based orange liqueur such as Grand Marnier
  • 1/8 tsp of salt

First you will want to make the caramel. In a large saucepan, melt the butter and add the brown sugar and corn syrup. Stir until the sugar is dissolving and the mixture is bubbling.

Pour this mixture into the large mold.

Lay the bread over the caramel, and set aside.

In a large bowl, mix the eggs, the half and half, the vanilla extract, the orange extract, the salt. Pour this mixture over the bread, and place this mold into the fridge to rest for several hours, at least 8 hours or overnight.

Preheat the oven to 350 and when the oven has reached the temperature, place the mold and cook the casserole for 20-25 minutes  or until it is fluffy and a little brown.

After taking it out of the oven, let it rest a while so that it will not be so hot. Serve the French toast on individual plates Add a few fresh fruit on top of the French toast, and drizzle some of the caramel off the casserole. Et voila!!!

Bon Appetit and Happy Cooking!!!

French Toast and Pineapple Parfait


On week-ends, I usually have a pretty boring breakfast ( white egg omelet, and whole wheat toast) when I am not having French croissant, but this morning I wanted to cook something different and yummy. Something that maybe my children would eat. So after asking my child if he would eat what I wanted to fix, this is what I prepared: French Toast with Pineapple Parfait.

French Toast: 8 pieces of sour dough bread fresh or old, 3 eggs, 1 cup of milk, 1 Tbsp of vanilla extract, 2 Tbsp of brown sugar,  sugar to taste.

Turn the oven to 300. In a soup bowl, mix all the ingredients above. Dip the bread in the egg mixture and flip the bread so that the bread will absorb the egg mixture on both sides. Meanwhile, turn the stove to medium and melt 1 tbsp of butter in a frying pan. When the butter is sizzling, add the bread and toast for 1-2 minutes on each side until the bread becomes golden. Place the bread on a plate and place it in the oven, or serve at once. Repeat this process until all the bread has been used. Sprinkle sugar on the bread before serving. My child added some maple syrup, but I think it tastes better without it.


Pineapple Parfait: 4 cup of fat free Greek Yogurt, 2 Tbsp of orange flower extract, 2 tbsp of vanilla extract, 1/3 cup of brown sugar, 2 cups of pineapple diced in very small cubes, 4 tsp of brown sugar, 8 ginger snap cookies crumbled.

In a medium sized bowl, mix the yogurt, the vanilla, the orange flower extract and 1/3 cup of brown sugar. Set aside.

In another medium sized bowl, mix the pineapple and the 4 tsp of brown sugar and set aside as well.
To serve, place 1 cup of the yogurt mixture in a glass, sprinkle with ginger crumbles and add pineapple.

Bon Appetit and Happy Cooking!!!