Friday, December 27, 2013

French Toast Bake & Bear Claws

I made pioneer woman's french toast bake for christmas morning and it was delicious.  I used half of the crumb topping because I didn't think we needed that much. 

FRENCH TOAST - from Pioneer Woman
  • Butter, For Greasing
  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • 1/2 cup Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • Freshly Grated Nutmeg, Optional
  • 1 stick Cold Butter, Cut Into Pieces
  • Warm Syrup, For Serving
  • Butter, For Serving
  • 1 cup Fresh Blueberries, For Serving
  • Preparation Instructions

    For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!
    For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
    When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

    Bear Claws
    This was delicious and SO easy.  I used 1 sheet of puff pastry.  I thawed it out and then spread one can of almond paste over it  and rolled it as if I was making cinnamon rolls.  I baked it at 375 for 25 minutes.  Then I make powdered sugar icing and used almond extract.  I poured over the pastry, sprinkled with sliced almonds and cut into pieces.  I will definetely be making this again.

    No comments:

    Post a Comment