Much Ado About Stuffing

Much Ado About Stuffing

New Brunch Idea: Let’s Just Call it French Toast Souffle (and not share the details)

French Toast (which in France, is actually called “pain perdu” or lost
bread) is one of the truly great culinary inventions. I have been
thrilled to see it gain its rightful glory recently apart from its usual
brunch-tastic role.  A current favorite restuarant in St. Barth called
Le Bistroy served up this deliciousness for dessert:

Le Bistroy St. Barth Pain Perdu aux Fruits Rouges

The problem with making French Toast for a crowd, and by a crowd I mean more than two or three people, is that to make it right you really have to cook it

very very slowly 
without crowding the pan or griddle
in lots of butter- that you CAN NOT allow to burn
 This recipe is guaranteed delicious for brunch, lunch, or even dessert. It is good hot, warm, or at room temperature. You can assemble it the night before, and allow it to stay, well covered in the refrigerator until the next morning.
1 loaf of Challah or Brioche sliced into 1″ cubes
1 can Sweetened Condensed Milk
6 eggs
1 tsp. vanilla
1 tsp. cinnamon
2 Tbs butter
Turbinado or raw sugar for topping
(optional blueberries, raspberries, apples or chocolate chips)
Heat oven to 350 degrees F.
Pour condensed milk into a bowl and mix with eggs, vanilla, and cinnamon.
Add bread cubes and gently mix.
Allow bread to absorb the liquids, adding up to 1/2 cup milk if mixture seems very dry.
Put butter into the 9 x 13 inch pyrex baking dish into the oven to melt. 
Remove from oven, spread bread mixture evenly in the pan. (add optional fruit or chocolate at this point) and sprinkle generously with the Turbinado sugar.
Bake uncovered for about an hour or until it is puffed and golden brown. Serve with maple syrup, whipped cream, or additional fruit.

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