Yes, I am a nutritionist. Yes, I believe in eating fruits and vegetables and being healthy and treating my body like a temple and using food as fuel. My kitchen counter often looks like this...
But, there are also those days when we simply want something sweet~ something topped with butter and brown sugar and cinnamon. Something that makes each of my guys want to get out of their cozy beds and head to the kitchen and talk about the day. That's when I turn to Joy. Joy the Baker, that is. And, the Joy the Baker Cookbook.
I feel the need to state that this is not my typical "healthy living" cookbook but I promote her because I LOVE her. Sometimes, we all need a little JOY. Ha, see what I did there?
Anyway, this recipe was calling my name as soon as my feet hit the floor this morning. The coffee was brewing and I was slicing up a day old loaf of Italian bread.
Totally delicious. Use day old bread. Follow her direction to let it sit in the fridge for a bit while the bread soaks up all the yummy goodness. While it's soaking in the fridge, drink some coffee and make some green juice. You are going to need something to balance out the amount of sugar you are going to consume with your breakfast!
So, you are thinking that this would be great for a Sunday brunch, right? Thought you might so here is the recipe. Tomorrow is Sunday. Let me know how it goes...
Baked Coffee Cake French Toast
For the French Toast:
1 tbs. unsalted butter
10 slices of stale bread or half a loaf of Italian bread :)
4 large eggs
1 cup almond milk
1/2 cup buttermilk
1/3 cup cane sugar
1 tbs pure vanilla extract
For the Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/4 cup unsalted butter, cold, cut into cubes
To make the French toast: melt butter in an 8 inch cast iron or oven friendly skillet. Coat the entire pan, including the sides of the skillet with melted butter. Remove from heat.
Slice the bread diagonally. Fan and stack the bread atop the melted butter. In a medium bowl, whisk together eggs, almond milk, buttermilk, sugar, and vanilla. Once well incorporated, pour the custard over the bread slices into the skillet. Gently press the bread slices into the custard to coat: bread slices will not be completely submerged in the egg mixture.
Cover the skillet with plastic wrap and refrigerate anywhere from 30 minutes to overnight. I only let it sit for 30 minutes and it worked great!
Just before you are ready to bake, place a rack in the center of the oven and preheat to 350 degrees.
To make the topping: whisk flour, sugar, cinnamon and salt. Use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps. Remove the soaked bread from the refrigerator and sprinkle with crumb topping.
Bake for 20-25 minutes until the custar has set and the bread tops are toasted. Allow to cool for 15 minutes. Sift powdered sugar over the top and scoop into bowls to serve. I didn't have any powdered sugar so we topped it with a bit of Maple Syrup and no one seemed to mind. Serve with fresh berries if you'd like. This is best eaten the day it is made......It was best eaten in the first 40 minutes in my house so Good Luck!
I hope this post finds you enjoying your coffee and making plans for a totally, fun-filled, crazy, busy, kind of week-end.
Happy Saturday from Charleston Treasures!