Ironwood Book Club Recipes - French Toast Three Ways

I'm continuing with the collection of recipes from my book club group. Since the event was brunch, there were many breakfast dishes, including two versions of French Toast. As a bonus, I am including a third recipe that friend Kellie shared.

Version One - a make ahead casserole


French Toast Bake (Recipe Courtesy of Friend Jill)
- 10 oz loaf French bread, cut in 1 inch cubes
(or Italian, up to 12-16 oz. size)
- 8 eggs
- 3 C milk
- 4 t sugar
- 1 t vanilla
- 3/4 t salt

Topping:
- 2 T butter, cubed
- 3 T sugar
- 2 t cinnamon

• Put bread into greased 13x9.
• Mix other ingredients and pour over bread. Cover and refrigerate overnight.
• Pull out 30 minutes before baking. Dot with butter, combine sugar and cinnamon and pour over.
• Bake 350° for 45-50 min.

Version Two is a traditional French Toast, but made with super yummy Challah. One of the local bakeries in town sells it and an Almond Bread that could be used.

Challah French Toast (Recipe Courtesy of friend Nancy)

- 1 t vanilla
- 2 eggs
- 1 C milk
- 8 3/4 in slices of bread (Challah or Almond Bread)
- 2 T unsalted butter
- 1 t coarse sugar
- 1 banana
- powdered sugar for serving
- real maple syrup

• Mix vanilla, eggs, milk. Dip bread into egg mixture, coating each side.
• Meanwhile, melt butter on skillet. Add pieces of bread to skillet and sprinkle with a bit of sugar.
• Cook about 2 minutes or until brown. Flip, add sugar, and cook for about 1 minute or until brown.
• Thinly slice banana over bread and sprinkle with powdered sugar. Serve with syrup.

Serves 4.


Version 3 was not featured at the brunch, hence no photo, but Kellie made this on our Book Club weekend in Holland, MI and it is very good.

Creme Brulee French Toast (Recipe courtesy of friend Kellie)

- 1 stick unsalted butter
- 1 C packed brown sugar
- 2 T corn syrup
- 8-9” round loaf country style bread
- 5 large eggs
- 1 1/2 C half-and-half
- 1 t vanilla
- 1 t Grand Marnier
- 1/4 t salt

• In a heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into 9x13 pan.
• Cut 6 1” thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing together to fit.
• In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill mixture, covered at least 8 hours and up to 1 day.
• Preheat oven to 350° and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35-40 minutes.
• Serve hot French toast immediately.

Maybe it's time for some "breakfast for dinner" and I could use one of these recipes (as desert?).