Food for Thought: Baked French Toast

Thursday, June 21, 2012

Baked French Toast

This is an EASY PEASY breakfast. You can prepare it the night before and cover it in the refrigerator and throw it in the oven first thing in the morning. It can also be made right before you bake it. Choose your preference but either way, it's awesome!

Baked French Toast
5 cups cubed bread (I love using french bread-and I cube it with my electric knife:)
6 eggs
2 cups milk
2 Tbsp sugar
1/4 tsp salt (I love using kosher salt)
1 tsp vanilla extract
2 tbsp butter or margarine
1 tsp cinnamon
2 Tbsp sugar

Preheat the oven to 375 degrees. Grease a 9x13 baking dish. Place cubed bread in baking dish. In a bowl, beat the eggs, milk, 2 tbsp sugar, salt and vanilla. Carefully and evenly pour over bread. Dot the top with small pieces of the butter. Let soak-I use a spoon to push the bread down and around to soak up the egg mixture. Combine cinnamon and last 2 Tbsp sugar and sprinkle on the top. Bake for 35-40 minutes or until egg is set and done and golden on top. Serve with fresh hot maple syrup or with my favorite creamy cinnamon pancake syrup.

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Thursday, June 21, 2012

Baked French Toast

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