Free AI web copilot to create summaries, insights and extended knowledge, download it at here

Abstract

essert, it was almost a bigger hit!So, when lockdown is over and we can all go back to attending brunches and parties again, give this recipe a try. No matter which way you decide to serve it — breakfast or dessert — it is a crowd-pleaser each and every time!French Toast CasseroleIngredients:1 challah bread7 eggs2 1/2 cups skim milk2 tablespoons vanilla2 teaspoons cinnamonTopping:2 cups brown sugar1 stick unsalted butter1/4 cup sugar1 tablespoon cinnamonInstructions:1. Heavily spray a 9 1/2” x 13” Pyrex dish with cooking spray. Cut challah into large cubes and put in dish.2. In large bowl, mix eggs, vanilla, milk and cinnamon and beat until fluffy.3. Pour egg mixture over challah and press down on the challah with your hands or a spatula to make sure all the challah is covered with mixture. Cover with tin foil and let sit in the refrigerator overnight (This step is important-DO N

Options

OT skip it. Refrigerating overnight allows the bread to fully soak up all the egg mixture and is key to the outcome of the finished product).4. The next day, when you are ready to bake it, preheat oven to 350 degrees. Take pyrex out of the refrigerator before preparing the topping. Mix the sugar and cinnamon in a small bowl and set aside. Melt the butter in a saucepan and then add in the brown sugar. Mix for about 3 minutes, until the mixture almost looks like caramel.5. Pour brown sugar/butter mixture evenly over challah and sprinkle with cinnamon/ sugar mixture. I don’t use all the cinnamon/sugar mixture — I just save the leftovers in a small Tupperware for the next time I make it or for other recipes that call for cinnamon/sugar mixture.6. Place Pyrex dish on a baking sheet (to catch any drips that may occur while baking), place in oven and bake at 350 degrees for about 45 -50 min or until the top is brown and bubbly. If you want an even crunchier top, after it is done put the oven on broil for a minute or two. Just watch closely that it doesn’t burn.7. Let sit out for 15 minutes before serving. YUM!</article></body>

Breakfast or Dessert?

You Decide When To Serve This Versatile French Toast

Say the words French toast and people’s eyes light up. I have yet to meet anyone that does not love this warm, comforting and sweet breakfast food.

But is it only for breakfast?

I have been making this French toast recipe for almost 15 years now and have brought it to many a brunch. The recipe, which was given to me by a friend, is actually made as a casserole, not individual slices of French toast. Typically, the host sets it out with the breakfast foods…scrambled eggs, bagels, bacon, etc. It is always the star of the show and draws rave reviews from all the guests. But, one day, I attended a brunch and someone suggested serving it as a dessert instead of a breakfast food. Everyone agreed it was a brilliant idea!

From that day forward, whenever I was asked to bring a dessert to a party, I brought the French toast casserole. As a dessert, it was almost a bigger hit!

So, when lockdown is over and we can all go back to attending brunches and parties again, give this recipe a try. No matter which way you decide to serve it — breakfast or dessert — it is a crowd-pleaser each and every time!

French Toast Casserole

Ingredients:

1 challah bread

7 eggs

2 1/2 cups skim milk

2 tablespoons vanilla

2 teaspoons cinnamon

Topping:

2 cups brown sugar

1 stick unsalted butter

1/4 cup sugar

1 tablespoon cinnamon

Instructions:

1. Heavily spray a 9 1/2” x 13” Pyrex dish with cooking spray. Cut challah into large cubes and put in dish.

2. In large bowl, mix eggs, vanilla, milk and cinnamon and beat until fluffy.

3. Pour egg mixture over challah and press down on the challah with your hands or a spatula to make sure all the challah is covered with mixture. Cover with tin foil and let sit in the refrigerator overnight (This step is important-DO NOT skip it. Refrigerating overnight allows the bread to fully soak up all the egg mixture and is key to the outcome of the finished product).

4. The next day, when you are ready to bake it, preheat oven to 350 degrees. Take pyrex out of the refrigerator before preparing the topping. Mix the sugar and cinnamon in a small bowl and set aside. Melt the butter in a saucepan and then add in the brown sugar. Mix for about 3 minutes, until the mixture almost looks like caramel.

5. Pour brown sugar/butter mixture evenly over challah and sprinkle with cinnamon/ sugar mixture. I don’t use all the cinnamon/sugar mixture — I just save the leftovers in a small Tupperware for the next time I make it or for other recipes that call for cinnamon/sugar mixture.

6. Place Pyrex dish on a baking sheet (to catch any drips that may occur while baking), place in oven and bake at 350 degrees for about 45 -50 min or until the top is brown and bubbly. If you want an even crunchier top, after it is done put the oven on broil for a minute or two. Just watch closely that it doesn’t burn.

7. Let sit out for 15 minutes before serving. YUM!