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At the weekend I like to pull out all the stops and make us at least one great breakfast. This recipe I am sharing today comes from, once again, my Big Blue Binder. (Afraid it’s not in my cookbook of the same name, just in my Blue Binder. Sorry about that! Maybe I DO need to do a second volume. I must talk to my Editor.) As far as weekend breakfasts go, you can’t get much better than this fabulous French toast casserole!
I did cut the recipe approximately in half to serve only two of us, and we had leftovers, but no worries, Todd will enjoy them tomorrow for his breakfast reheated in the microwave. Not a problem.
Its really easy to make. Thick slices of stale French bread are spread with some softened cream cheese on both sides and then laid out in a buttered shallow baking dish in a single layer.
You poke them all over with a fork, and then you lay drained sliced tinned peaches (in the juice) over top of each slice. I put 3 slices on top of each and it looked just right to me!
After that you sprinkle on some chopped nuts. I used toasted walnuts this time because that is what I had, but . . . personally . . . I like toasted pecans most of all!
Then you whisk together some milk, eggs, melted butter, maple syrup, sugar, cinnamon, and a pinch of salt and pour it over and around the slices of bread in the baking dish. (Handy tip, save out some of the cinnamon and sprinkle it over top of everything evenly. )
Pop into a preheated oven and less than half an hour later Bob’s your Uncle, Breakfast is served. I like to serve it with a good breakfast sausage and some bacon curls on the side.
And of course with some more maple syrup for pouring over it all. YUMMO! I just bang the sausages and bacon curls into the oven while I am putting the French toast together and bake them right along side. Everything gets finished about the same time! Easy peasy!
I like to use a good meaty well flavoured sausage, like the Heck’s 97% pork ones. They are dairy and gluten free as well.
Making bacon curls is not hard. Just take rashers of streaky bacon and roll them around your index finger. Spike a toothpick through them to hold them together and then lay them out on the baking sheet in a single layer.
Of course you remove the toothpicks before serving. They look really nice I think, a tad bit different and special if you know what I mean. Presentation is everything when it comes to serving up good and tasty meals.
With just a tiny bit of effort you can make sure all of your meals look nice. That’s half the battle right there! It only takes a little bit of time to go that little extra mile and it is always most appreciated by the family!
Yield: 5Author: Marie Rayner
Baked Peach French Toast
prep time: 15 minscook time: 25 minstotal time: 40 mins
Simple, easy and delicious. You can substitute 1 large apple, peeled, cored and sliced for the peaches if you wish!
ingredients:
10 (1 inch thick) slices of French bread
85g softened cream cheese (3 ounces)
2 (415g) tins of sliced peaches in juice, drained (29 ounces)
30g chopped nuts (1/4 cup)
240ml skim milk (1 cup)
80ml maple syrup (1/3 cup)
3 large free range eggs
2 TBS butter, melted
1 TBS sugar
1 tsp cinnamon
1 tsp vanilla
instructions:
Preheat the oven to 200*C/400*F/ gas mark 5. Butter a 9 by 13 inch baking dish.
Spread the cream cheese on both sides of the sliced French bread. Lay out in the prepped pan in a single layer. Prick the bread all over with a fork. Top with the peach slices. Sprinkle the nuts over top. Whisk together the milk, maple syrup, eggs, butter, sugar, cinnamon and vanilla. Pour over the bread.
Bake for 20 to 25 minutes until set. Serve warm with more syrup for pouring if desired.
I really hope you will give this delicious breakfast casserole a try. I just know your family are going to love it! (Oh, to halve it I used 2 medium eggs instead of 3 large eggs, and halved everything else.) Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
