Update on Recipes

At the beginning of the month, I said that my goal for the year is to cook different recipes, never cooking the same thing twice.  Well, it's almost the end of January, and so far, I have managed to stay on track.  I have also made 4 new recipes this month. 

My favorite by far is French Toast Casserole.  The recipe is from Bon Appetit, Y'All: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis.

French Toast Casserole

4 tablespoons butter, melted

3/4 cup firmly packed light brown sugar

1 loaf brioche or challah bread, sliced into 1 1/2 inch slices - I used challah (egg bread)

8 large eggs, lightly beaten

1 cup whole milk

1 tablespoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of salt

1/2 cup chopped pecans

Pure Maple Syrup

• Combine the melted butter and sugar in the bottom of a baking dish.
• Make a nice even layer of the mixture to cover the entire area.
• Arrange the bread slices on top, squeezing them in place.
• Whisk the eggs, add all the remaining ingredients except the pecans.
• Pour over the bread, letting it soak in.
• Top with pecans and cover with plastic wrap.
• Keep refrigerated for at least 3 hours or up to 12 hours - I refrigerated it for 5 hrs.
• Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees.
• Bake until lightly browned and set, 35 to 40 minutes.
• Remove and slightly cook if you can wait a few minutes.
• Serve hot or warm with sorghum, cane or maple syrup - It didn't need any syrup.
• Serves 8