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renchie568 | | | |  |  | |  | | Dessert Recipes Delicious sweets and treats. | |
Challah Baked French Toast
| Join Date: Sep 2007 Location: Central PA
Posts: 415
Rep Power: 2 | Description:
Not exactly Desert, maybe more like a Breakfast or Brunch,
Very Rich and Very Good
| | Other: | Ingredients: | | Time: 20 min prep - 24 hours waiting - 35 min cooking Difficulty: Easy Serving Size: 6 to 10 | - 1 loaf Challah
- 2 cups half-and-half
- 2 cups heavy cream
- Pinch salt
- 1 vanilla bean, split lengthwise
- 6 eggs
- 1 cup granulated sugar
- Confectioners' sugar
| | Preparation: | - Slice into 1/2-inch thick slices
- In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
- When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
- Set aside to infuse for 10 minutes.
- In a large mixing bowl, whisk the eggs and sugar together.
- Whisking constantly, gradually add the hot cream mixture.
- Strain into a large bowl to smooth the mixture and remove the vanilla bean.
- When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
- Set aside to infuse for 10 minutes.
- In a large mixing bowl, whisk the eggs and sugar together.
| | Instructions: | - Using a 9X13 baking dish, shingle the Challah slices across the bottom
- Pour the custard mixture over the bread
- Cover and put in the refrigerator, overnight (at least 4 hours)
- Pre-heat the oven to 350F
- Uncover the baking dish and place on the middle rank in the oven
- Bake for 35 minutes or until the bread is golden brown and any custard is set
- Dust with confectioners' (powered) sugar
- Serve warm or at room temperature.
- Notes:
- You can add raisins, nuts and / or preserves before baking
- You can cube the bread, bake in a soufflé dish (and call it Challah Bread Pudding)
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05-15-2008, 01:57 AM
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#2 (permalink)
| | Senior Member
Join Date: Dec 2006 Location: Ohio
Posts: 1,318
Rep Power: 3 | Hmm...I'm passing that one on.
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There is room for all God's creatures....right next to the mash potatoes.
You must learn to love to learn. | 
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05-16-2008, 03:53 PM
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#3 (permalink)
| | Senior Member
Join Date: Jan 2008 Location: Ohio
Posts: 462
Rep Power: 1 | This sounds similiar to an apple french toast casserole that I make. Yours is much richer though. Almost like a heart attack on a plate, LOL. I think I'll give this one a try.
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Jeanne | |
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05-18-2008, 10:14 PM
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#4 (permalink)
| | Senior Member
Join Date: Sep 2007 Location: Central PA
Posts: 415
Rep Power: 2 |
Quote:
Originally Posted by bluejeanz  This sounds similiar to an apple french toast casserole that I make. Yours is much richer though. Almost like a heart attack on a plate, LOL. I think I'll give this one a try. | BJ,
You can sub a skim milk for the 1/2 and 1/2 and sub 2% for the heavy cream, sub Equal for the sugar.
That will make it more healthful... but you might loose something.  ...like taste.
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Clove | |
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05-18-2008, 10:26 PM
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#5 (permalink)
| | Suzie (Site owner)
Join Date: Jun 2006 Location: West Virginia
Posts: 9,766
Rep Power: 10 | Eeeeuuuk Life is too short to use skim milk for ANYTHING. 
__________________  Suzie
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05-19-2008, 12:05 AM
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#6 (permalink)
| | Administrator
Join Date: Jul 2007
Posts: 4,152
Rep Power: 10 | Skim milk is just light colored water with a hint of a strange taste.  Give me whole milk or give me nothing.
__________________  BerryBaby | |
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05-19-2008, 09:35 AM
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#7 (permalink)
| | Senior Member
Join Date: Sep 2007 Location: Central PA
Posts: 415
Rep Power: 2 |
Quote:
Originally Posted by BerryBaby Skim milk is just light colored water with a hint of a strange taste. Give me whole milk or give me nothing. | I hereby bequeath you whole milk, half and half and heavy cream!
Let's hear it for butter fat!
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Clove | |
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