OK. I have a French Toast problem, after my resent post of "French toast with berry Butter", I found this recipe, and dang, did I want to make it. This is good cold, warm, it's good a little liquid-like, and it's good firm. Oh yeah! And it's EXTREMELY easy!
You'll need 3/4 cup of sugar (of course),
2 cups milk,
about 6 slices of bread (The recipe calls for 1 loaf of french bread or sour dough),
2 tablespoons vanilla,
and yes, 1/2 cup whipping cream.
Finally, your going to have to get 8 eggs.
First, grease a 9x13 inch pan with butter.
Then tare your bread over the whole pan until....
......It looks like this!
After that, to a small bowl, crack the eggs,
pour in your milk,
as well as heavy cream,
and.... VANILLA!! (my favorite part)
whisk that all together really, really, well. The picture above actually is not mixed in all the way, and feel free to use an electric mixer.
Pour that all in the pan. Now, this is what I love about this recipe, your supposed to throw it all together the night before, then pop it in the fridge to get it all Incorporated. I love these kind of recipes, because my brothers school, (BJ) starts at 7:30. So I gotta' get up early!
For the crumb topping:
To a small bowl dump in 1/2 cup brown sugar,
1 teaspoon cinnamon,
and 1/4 teaspoon salt.
and cut it into the mixture. Place that into a plastic bag with the casserole.
The next morning, sprinkle the crumb topping over the casserole, and before you sprinkle the topping, you may add any kind of fresh fruit. It won't hurt you!
Pop that in a 350 degree oven for 40 minutes, or, if you like it a bit firmer, leave it in for 1 hour.
Uh, yes please,