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Welcome to my blog. My blogging journey began about in August 2009 as a photo-a-day blog which has since transitioned to combine my love of good food and photography. Today, using as many local and fresh ingredients as we can, my boyfriend and myself spend time researching recipes, making our own adaptations, cooking, taking photos, eating, and finally reflecting on all or part of the above listed process here. I hope you take the time to not only read and look at our photos, but please cook some of the recipes yourself. You are invited and encourage to leave feedback as we continue our culinary journey!

Friday, July 22, 2011

French Toast Casserole

I had been wanting to make this one for awhile, but had no excuse...so a couple of weekends ago I invited a few people over for brunch in order to test this recipe out. The French Toast Casserole was a huge success: everyone loved it, it made great leftovers, and not only that but since I used the slow cooker I was able to smell it all day. And, as I described to my guests, it smelled like breakfast at summer camp. Oh, the memories.

French Toast Cassserole
1 french baguette
2 cups milk
6 large eggs
1 cup heavy cream
1/3 cup sugar
2 teaspooons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup packed brown sugar
1/2 stick unsalted butter (softened)
1 cup chopped pecans

Begin by lining your slow cooker with aluminum foil and spraying with a non-stick spray. The aluminum foil will prevent the casserole from sticking to the edges of your crockpot. Heat oven to 225 degrees. Chop the french baguette into 1 inch pieces and bake about 40 minutes.

read into slow cooker. Whisk together milk, eggs, cream, sugar, vanilla, cinnamon, and nutmeg together in a bowl and then pour the mixture over bread. Mix brown sugar and butter in a bowl and then stir in nuts. Sprinkle this mixture over your casserole.

Cover and cook about 4 hours on low.


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