Made it for work tomorrow, just have to pop it in the oven now. It looks damn good. bread, homemade syrup (well, butter+brown sugar+store bought syrup) lots of eggs, half and half, some nutmeg, cinnamen, and vanilla. Kick ass. Plus making some death by chocolate.

Recipe?

Seriously, though. Over the past 5 months I've been going through a big cooking phase and for the first time, actually have the confidence to try making stuff like this. It's just trying to decide what to make that's the hard part. But this sounds like it could be good. In theory.

1 loaf of french bread

3/4 cup brown sugar
2Tbsp syrup
1 stick of butter

9 eggs
2 1/2 cups of half and half
1 tsp of nutmeg
1 tsp of cinnaman
2 1/2 tsp of vinnilla

1 working spell check

-melt and mix butter syrup and sugar under low flame. DO NOT let butter or mix burn. Your melting to mix, not cooking this.

-take a container that goes in the oven (I like a glass 'brownie' pan). Lightly greese or spray with Pam.

-poor about half of your mix onto the bottom, you just need enough to coat the bottom of the pan.

BREAD
-cut french bread into about 1 and 1/2 inch slices. Place slices in pan over syrup mix. Cover as much area as possible.

EGGS
-crack open them 9 eggs, and wisk, make sure all yolks are opened and mixed good. Add the half and half and wisk some more.

-Put in your nutmeg, cinnaman and vinnilla. wisk.

-pour the egg mix over each piece of bread, once each piece has been hit, pour the remainder in between the bread pieces. MAKE SURE ALL OF THE BREADS TOP HAS BEEN COVERED.

-Take the other half of the syrup (if its getting solid quickly place it on low flame and stir) and cover all of the pieces of bread, try to cover each top fully.

-cover with aluminum foil (I spraid it with Pam so it wouldn't stick to the syrup) and let sit overnight. In the morning cook up in the oven and eat. Set at 350 for 30 minutes.

I'm probably going to add some powdered sugar when its done.

Look at you Mr Chef Man. Sounds tasty.

I'm baking bread tonight. A Basil Baguette with Spinach & Cheese stuffing.

Thanks for sharing, bean.

have we ever had a "now cooking..." thread?

On and off.

This weekend, I'm going to cook a lot of stuff for lunches over the next couple of weeks-- lasagne, chili, and chicken soup. Pack that into the freezer, and I'm good for about three weeks.

it was my turn to cook dinner for the office this morning and you have no idea how close i was making this exact dish. i printed out the recipe and everything. this thread is eerie.

instead, i cooked bacon, eggs, and blueberry muffins. i was up 'til 2:30 in the morning frying bacon. i guess i didn't get started until 1am, so that's about right.

So, I put A LOT of jalapenos in my eggs. mucho jalapenos. i figure maybe 5 in 2 dozen eggs. people will die this morning, but i don't care....it's tasty. i already heard one dude whimper outside my office. i love it.

I've made the french toast casserole before and it's really good. You also can freeze it, thaw it and heat it and it's just as good as it was the first time. Yum.

you guys are gettin me all excited to eat some home made food. making some shrimp and lemon pasta when I get back. oh man

And you teach what? But I do love a good bread pudding like this, every few years I try to make one with Pannettone but it's a delicate bread & absorbs liquid differently than, say, french bread, and I keep messing it up.

freddie needs to drop that hawaiin french toast here again. got lost on the other board.

The recipe changes a little each time I do it 'cause I do it off the top of my head:

Hawaiian French Toast

1/2 loaf King's Hawaiian Bread
4 large eggs, beaten 'til "lemony yellow"
1/2 C milk or 1/2&1/2
1/2 t vanilla
1/2 t cinamon sugar (or 1/4 t powdered cinamon)
a sprinkling of nutmeg, maybe a tiny bit of powdered ginger if you like

Cut the bread into 1 inch thick slices (cutting the big center slices in half). Mix the rest of the ingredients together. Dip, don't soak, the bread to coat both sides & quickly put on a hot buttered or oiled griddle or pan (I've even used a George Foreman Grill) and cook 'til golden brown, flipping to do the same to the other side. You can serve with a sprinkling of powdered sugar or your favorite syrup, I like using coconut syrup (you can get it from the ABC Store).

french toast casserole? HOT DAMN
bean, be my husband plz.

I learned my lesson last time with that type of thing. I made a bunch of peper-egg-sausage-cheese sandwhiches and these pretty cool 'mini-breakfast biscuits'. Not sure what there called but it involves inverting a mini-cup cake mold and using it to make biscuit cups. It was all good, but time consuming. So this time I went casserole.


Hense my last ingredient. When I come to the board I turn my brain and work ethic off, so unless there's a convenient spell check button near by, its staying as is.


Ha! At work one of the other teachers said "Its amazing some girl hasn't snatched you up yet. How are you not married!" after she took some of the food. Maybe this is a sign. At the Belle and Sebastian show tonight maybe I'll just try to pick up girls by telling them recipies.

I am so gonna make this this weekend.

no, because i will not be at said show and i am now pretty set on marrying you. so. let's work on that, okay?

you had me with the Kings Hawaiian Bread

I like making French Toast with those Pande Leche rolls

perfect nugget sized french toast pieces

How long does it need to cook for? How hot should the oven be?

catchy avatar+cooking skills=babe magnet!

Well, if we're going to work on marrage, I'll ask your opinion. Which would you prefer?
or

Now, don't pick too quick. If you chose the second one we might save enough money to hire Sloan for the reception.

Dammit, how hot should the oven be? And how long does this shit take to cook?

Thanks.

woops, sorry,

350 for 30 minutes.

What does this mean? Cut it into one and one-half slices*, so that one piece is twice as big as the other? Cut it into 1.5" pieces?

It's probably self-explanatory and obvious upon reaching that part of the recipe, but in case it's not, I wanted to just ask right now anyway. I aims to make this tomorrow.





*Visual example:

Bread before cutting: (===================)

Bread after cutting it: (=====) (============)

Doh! ya, 1 and 1/2 inch slices.

Oh, okay. Cut it up into little pieces. Gotcha.

Basically each slice should be the width of your first to second knuckle on your index finger going from your hand outward.

Note to self, find Bean a spellcheck button... Bean, do you use Firefox? You can get the Miriam-Webster dictionary search Here.

If its not at the bottom of the post like it used to be I'm probably not using it. I check my spelling all day, here, I don't care.

I'm looking for a right click context menu spellcheck for Firefox/Mozilla, there's a number of add-ons that'll look up the meaning of a word, but none that seem to just check it for you. And I know what you mean about not wanting to spellcheck on your own time, I misspell things all the time, but they're usually mis-typings with the occasional brainfart mixed in.

did i mention that a few weeks ago i made french toast, and i put bailey's in the batter? that was goooood stuff.

my special french toast ingredient is eggnog. it's so much better than anyone could ever imagine. too bad you can only make it a few months of the year.

Egg nog is just a runny custard, and the French Toast Casserole is basically a custard, too. You can make the French Toast more Egg Nog-gey by using Half & Half or Cream instead of Milk, and adding good Vanilla, nutmeg, confectioners sugar, and a shot or two of Bourbon or Brandy (or both).

Made it today. Put it in a 9"x9" (approximate) glass pan, which accomodated the nine 1.5" thick slices of French bread almost perfectly (it was packed and tight, but I assumed that was the idea. The sugar/butter mixture melted together well and covered the bottom of the greased pan nicely. Then the bread went in but once we started pouring in the eggs/half&half/spices mixture, there were some possible problems.

First of all, there was just way too much of the stuff to pour in. Did you use a big baking pan? We used what was pretty much just a cake dish. So it not only covered the bread slices and then ran down the sides of them... it went up under them and turned them into little boats, floating in a sea of eggs and half & half. We tried to push them back down but they kept bobbing back up to the surface. Eventually they seemed to soak up a little more of the mix, and the remaining sugar/butter mix went over the top nicely. Then we had so much mix left over that we were going to just throw it out, but we just decided to make some French Toast with it and have that for dinner instead. The excess was more than enough for both of us. Did we do something wrong?

Right now it's covered in the fridge and awaiting some baking tomorrow. Could we wait until Friday to bake it, or should it get cooked tomorrow?

Cooked up today. Turned out great! Delicious!

i have been craving french toast all week.
i needed a place to go to.

I need to make this.