The past couple of years we men of the house have made desserts for the Christmas holidays (click on the keyword:recipe). This year we are going to be unpredictable (just like you know who) and make Christmas
We’ll go with one of my favorites—Baked French Toast. Tip: this goes over just as well at the hunting shack. Butremember you have to work it up the night before!
Start with a hint from the title and get a loaf of, what else, French bread—at least an arm’s length one. Slice it into 1 3/16th inch slices.
Take a cake pan and lube it well with spray lube (if you don’t you will be making a very sticky mess for the wife to clean up and, after all, it’s Christmas so be thoughtful (at least for today).
Then take a couple of Tablespoons of corn syrup, a stick of butter (best) or margarine (at Christmas?), and about a packed cup of brown sugar. Simmer it in a sauce pan on the stove for a couple of minutes. Then pour it into the lubed cake pan and spread it out so nobody gets cheated.
Add the slices of French bread—okay to squeeze them together a bit to eliminate the open areas (the French are too ornery to make their bread square).
Then in a separate bowl mix together several (5) eggs (no shell bits please), a teaspoon or so of vanilla, and, give or take, a cup and a half of milk. Sprinkle in some salt, some nutmeg, and lots of cinnamon (personal preference). Then spoon the gook over the French bread, making sure to give all the slices equal treatment…then sprinkle on lots more cinnamon.
Cover, shove in the fridge and go back to the game.
The next morning crank up the oven to about 350 degrees and bake uncovered for about 45 minutes or so.
When you remove it from the oven quickly flip it upside down on a plank before the caramel sets up. (If you don’t do this the first time you make it, you will the second time.)
You can serve it with syrup, but you hardly need it. It’s almost as much caramel roll as French toast. The family can take a vote on which they think it really is.
Everyone will want seconds, so figure the above recipe will feed about six. I always double it because it’s so good warmed up in the zapper. Do you call two arms of French bread a hug?
I already have a recipe in mind for next year—can hardly wait. Hint: think game time!