(adapted from The Smitten Kitchen)
This was a hit. A little like a bread pudding, with a sticky caramel topping and custardy French toast texture, this is much easier than the fried versions Brazilians do or even the American weekend staple. Make it ahead of time and all you'll need to do in the morning is pop it into the oven! We served ours alone, but maple syrup wouldn't hurt...
1/2 loaf of stale French (or other) bread, sliced or chunked
3 eggs
1 cup milk
pinch of salt
ground cinnamon, nutmeg or clove
1 teaspoon vanilla extract (for non-boozy version)
2 T (or to taste) of your favorite liquor (Frangelico, Amaretto, Bailey's, etc...)
Topping:
1/4 cup brown sugar
2-3 T butter
1 T sweetened condensed milk
Put butter and brown sugar in the bottom of a glass baking pan or pie plate and microwave on high for one minute, until bubbly. Stir, microwave for another minute and then stir in the sweetened condensed milk to make a caramel. Grease the sides of the pan. In a separate bowl, beat eggs, milk, booze or vanilla, salt and seasonings to taste. Soak the chunks or slices of bread into the egg mixture, then lay over the caramel until the bread is used up. Wrap in plastic wrap and store in refrigerator overnight, then bake at about 400 F for 30-40 minutes or until dry/golden on top. Turn out onto a serving dish and serve warm.
No comments:
Post a Comment