Easter for many people means ham, lamb, or possibly another delicious conventional dish. But if there’s anything you have learned while reading my blogs is that nothing in my family is “conventional.”
Sunday dinners in my family, while quite the smorgasbord, are very limiting because of everyone’s dietary restrictions. Whether it be monitoring how much potassium my grandfather can eat or adhering to the new Suzanne Sommers all carb, red veggie, and catnip diet I’m trying, even though we gather for a family meal every week, the actual food itself can be less than amazing.
Then of course, we have holidays. For my family, holidays are a day when the banks are closed, the liquor stores are open (or somebody was smart and shopped ahead) and the calories do not count. I say this because while I am very cognoscenti of what I eat NORMALLY, I do enjoy my holidays to indulge in some delicious food that I don’t calorie count…until the next day when I’m at the gym weighing myself and crying. But I digress…
We normally do “brunch” in our family. This allows for a better variety of food to be served and gives everyone the appropriate amount of time to socialize while making sure my little cousins are put down for naps around 1:00 and my grandfather at 2:00. With that being said, I’d like to share my recipe for “French toast casserole” a dish that I love making twice a year and an easy and delicious tray you can bring to any brunch and wow the guests. Please note: this is NOT an everyday food. I mean, you’re adults and you can do what you want but I would highly advise against consuming this every day unless you’re marathon training.
Ingredients:
1/4 cup butter
3/4 cup brown sugar
4 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 tablespoon powdered sugar
Brown enough to sprinkle sugar, white sugar & cinnamon
1 loaf toast bread (brioche or Texas-styled worked best)
butter, for spreading
pecans, blueberry, almonds or bananas for topping if desired
Directions:
1. Melt butter and add brown sugar – stir until mixed.
2. Spread butter/ brown sugar mix into bottom of 9×13 pan.
3. Beat eggs, milk, vanilla & powdered sugar.
4. Lay down a layer of French toast bread (cut off crusts if desired).
5. Ladle on half of egg mixture.
6. Sprinkle with brown sugar and cinnamon (and pecans, if you like nuts).
7. Spread thin layer of butter on one side of French toast bread for next layer (cut crusts if desired).
8. Lay down second layer of bread, butter side up.
9. Ladle rest of egg mixture over the top.
10. Sprinkle with white sugar and cinnamon.
11. Cover and refrigerate overnight.
12. In the morning remove from refrigerator uncover and preheat oven to 350 degrees.
13. Once preheated cook for 45 minutes and enjoy!
The only thing that could make this dish better in my opinion is bacon. Bacon is my go-to favorite food and someday I would like to publish a cookbook dedicated solely to bacon. But for now, enjoy this tasty recipe and hopefully you can enjoy the great memories that come with it on your next family get together. But seriously, serve it with bacon.
Bon Appetite!
Chef Sean
