This upcoming weekend is General Conference for the LDS church, which means that we don't attend our normal church meetings and we are able to view messages from our church leaders that are broadcast over the television or internet (here). We have conference two times a year and they are my very favorite Sundays. To hear wonderful spiritual messages while wearing my pajamas - it just doesn't get any better than that :) With a Sunday morning session of conference and another Sunday afternoon session, many people have a yummy brunch between sessions. I know that is the plan at our home.
If you are looking to plan a brunch menu for Conference Sunday or for Easter Sunday the following week, or you are just looking for an unbelievably delicious French Toast recipe...look no further! I was introduced to this recipe recently at a baby shower and I totally went back for seconds! Oh my! This recipe involves cubing bread, sprinkling it with a cinnamon mixture and then soaking it in an egg mixture. But to take it to the next level there is an added layer of cream cheese and when it is all done baking you pour a delicious buttermilk syrup over the entire thing and allow it to soak in before serving. It is so crazy good!
FRENCH TOAST CASSEROLE
(recipe from Mallorie H.)
printable version
12 cups cubed bread (about one loaf of French or Italian bread)
4 oz cream cheese, softened
8 eggs
2 1/2 cups milk
6 Tbs. unsalted butter, melted
1/4 cup sugar
2 Tbs. cinnamon
pinch of salt
Preheat oven to 350 degrees.
Mix eggs, milk and melted butter in a bowl and set aside.
In a another bowl, mix the sugar, cinnamon and salt.
Layer half of the cubed bread in a greased 13x9 baking dish.
Evenly distribute the cream cheese over the bread cubes.
Sprinkle half of the cinnamon sugar mixture over the bread.
Layer the remaining bread and top with the rest of the cinnamon sugar mixture.
Pour the egg mixture evenly over all - allow the bread to soak in the egg mixture for a minimum of 20-30 minutes (can prepare the night before and allow to soak overnight).
Bake for 40-45 minutes at 350 degrees.
Syrup:
½ cup butter
1 cup sugar
½ cup buttermilk
1 tsp. vanilla
½ tsp. baking soda
While the french toast is baking, make the syrup.
In a large saucepan combine the butter, sugar and buttermilk until the mixture boils and the sugar is completely dissolved. Remove the pan from the heat and add the vanilla and baking soda. It will expand and get very foamy.
When the french toast is done baking, remove from the oven and immediately pour the syrup over the top of the casserole. Let it sit for about ½ hour before serving.
