Just Call Me Martha Stacey

Posts Tagged ‘baked

The bridal shower theme continues!  As I mentioned yesterday, we chose a brunch menu for my sister’s bridal shower.

I found this recipe for Baked French Toast from marthastewart.com and thought it sounded perfect for our event.  I liked that it could be prepared in advance and didn’t have to be cooked on a griddle immediately before serving.

Hubby looked skeptical about the advance preparation and baking but it turned out really good!  I really liked it, and I’m not one to eat french toast on a regular basis.  Up until a few years ago, I didn’t eat it at all, so the fact that I liked it speaks volumes!

Baked French Toast

6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup plus 3 tbsp sugar
1 tsp vanilla extract
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
10 slices day-old bread (3/4 inch thick)
1 cup pecans (chopped)

Beat eggs in bowl.  Whisk in milk, cream, 1/3 cup sugar, vanilla, nutmeg, cinnamon and salt.

Dip bread slices in batter to coat.  Overlap slices in 9×13 inch glass baking dish.  Pour remaining batter over top.  Store, covered, in refrigerator overnight or for at least 2 hours.

Top with pecans and remaining sugar.  Bake, covered, at 375 degrees for 25 minutes.

Uncover; bake until top is golden brown, about 20-25 minutes more.

Serve with syrup.

Our annual Superbowl party is, of course, on Sunday, so I thought I would share an appetizer spinach dip that I’ve used before…and it received rave reviews from all my guests!  I got it from the Taste of Home Cookbook, but tweeked it a little bit.  The dip can be made ahead and refrigerated overnight…spoon into bread and bake just before guests arrive.

2 packages cream cheese, softened
1 cup mayonnaise
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheese
5 bacon strips, cooked and crumbled
1 green onion, chopped
1 garlic clove, minced
1/2 tsp seasoned salt
1/8 tsp pepper
1 unsliced round load sourdough bread
oregano, basil, thyme to season

1.  In large mixing bowl, beat cream cheese and mayonnaise.  Stir in spinach, cheese, bacon, onion and seasonings.
2.  Cut 1-1/2 inch slice off top of bread, set aside.  Carefully hollow out bottom, leaving 1/2 inch shell.  Cube remaining bread and set aside.  Fill shell with spinach dip, replace top.  Wrap in heavy duty foil.  Place on baking sheet.
3.  Bake at 375 degrees for 75 to 90 minutes or until heated through.  Open foil carefully.  Serve warm with bread cubes and vegetables.

**the original recipe called for dill weed and water chestnuts…I substitued oregano/thyme/basil and left out the water chestnuts because I couldn’t find them***


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