Friday, June 4, 2010

French Toast Casserole - Great for brunches

I ate this at a Bat Mitzvah Brunch and it was so delicious.  When I learned the title of it was very naughty Oven French Toast, every bite seemed to be even decadent.  
To see other delicious recipes purchase the Cooking with Friends 2010 by H. Katz.  

Very Naughty Oven French Toast

6 egg whites
4 whole eggs
1 pint heavy whipping cream
1/2 C organic raw sugar
1 T Cook’s Gourmet Vanilla
10oz sour cream
3 T cream cheese
Kosher salt
1 challah (see challah recipe or a loaf of uncut egg‐bread can be substituted)
Earth Balance Organic Whipped (butter substitute)
1/4 C firmly packed Billington's Dark Brown Molasses Sugar
1/3 C firmly packed Billington’s Light Brown Muscovado Sugar

How to make
9" x 13” x 1 1/2 “‐ 2 1/2“d baking dish (glass or ceramic)
Prepare recipe the night before you want to serve it to let liquid absorb into challah to give it a more
custard‐like texture once it’s baked. Using a Kitchen Aid Mixer or similar with a stationary bowl makes
this an easier task than a regular beater though both would work. Use whipping/whisk type of
attachment to achieve best results.
Grease bottom and sides of baking dish with Earth Balance. Slice challah into 3/4” thick slices. Lightly skim
one side of each piece with Earth Balance. Layer baking dish with challah ‐buttered side up‐ until layers
level out close to the top edge of the pan.
Whip egg whites in mixer bowl. Add whole eggs and mix on medium. While mixer is on, add whipping
cream, sugar, vanilla, sour cream, dash of salt and finally cream cheese. Allow mixer to run another 3
minutes, scraping sides of bowl to ensure all ingredients are combined. Cream cheese will still be
slightly visible – like little crumbs.
Slowly pour half of liquid over challah. Let it rest 5 minutes then pour the balance over it, hitting all of
the crevices with the liquid. Cover tightly with plastic wrap and set in refrigerator overnight.
Remove French toast from fridge and let sit uncovered for 45 minutes before baking. Preheat oven to
350. Lightly cover with foil and bake for 40 minutes. Remove foil and increase oven temp to 375, bake
for 15 minutes. At this point there should no longer be any “soupy” spots visible on the top.
Using mixer, cream together 1/2 C Earth Balance and brown sugars. Remove French toast from oven and
dollop creamed sugar over top of French toast. Return to oven for 3‐5 minutes. Keep an eye on it so
that sugar caramelizes without burning.
Remove from oven and serve!

Excerpt from Cooking for Friends, H Katz 2010


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Thanks for sharing!