Friday, June 26, 2015

Pecan Baked French Toast

So I am getting ready to go on a week long vacation down 'da shore. (For those of you not familiar with 'da shore - it is Philly slang for the Jersey shore)  More specifically, I'll be headed down to a beautiful house a block away from the beach in Ocean City.  I am so excited to relax.

That last sentence is wishful thinking though.  I gotta feed all the people in the house just as if I was at home.  The difference is, is that at home, I will have all my equipment, my tools and pans.  Down the shore, I will only bring a few staples to work with and try to simplify my meals.

One thing I do is a big Sunday breakfast no matter what.  But honestly, I'll be on vacation.  I'm not trying to slave over the hot stove all day.  I want to eat, clean up and lay on the beach all day.

This recipe is not only absolutely delicious, but it's a crowd pleaser.  A little prep the night before, and in the morning you just turn on the oven and the smell will wake everyone up and BOOM!  You have pulled off the most amazing breakfast with little to no effort.

Trust me, you'll thank me for this one!!

Pecan Baked French Toast

Prep Time:  20 minutes and then sit overnight
Bake TIme:  45 - 60 minutes
Serves: 6-8 

Ingredients:

PART ONE - THE SOAK:
1 loaf crusty italian bread (day old), torn into large bite sized pieces
8 large eggs
1 1/2 cups whole milk
1 cup heavy cream
1/2 cup of white sugar
2/3 cups brown sugar
1 1/2 TBSP vanilla extract
Pam or Butter to grease pan

PART TWO - TOPPING:
2/3 cups flour
1 1/4 stick COLD butter cubed
1 1/4 tsp cinnamon
good pinch of salt
2/3 cups packed brown sugar
1/2 cup chopped pecans

Method:

Grease a 8x11 pyrex dish with either Pam or butter.  (I use butter)

In a medium sized bowl whisk together, eggs, milk, cream, white and brown sugar and vanilla extract.  Combine until the sugar has dissolved.

Cut/tear the bread into large bite sized pieces.

Place the bread pieces into the greased pyrex and slowly pour the liquid over all of the bread, making sure each piece has a little.

Cover with foil and sit in the refrigerator overnight.

THE NEXT DAY:

Preheat oven to 350 degrees.

Remove refrigerated dish and uncover.

In a medium sized bowl combine the butter cubes, flour, cinnamon, salt, brown sugar and pecans.  Work with either a pasty cutter or your hands until you get a nice coarse, crumbly mixture.

Place the mixture on top of the soaked bread evenly, spreading out to make sure every square inch is covered with the sweet goodness.

Bake uncovered for 45 minutes for a bread pudding like consistency or up to 60 minutes for a firmer, crispier french toast.

Top with butter and maple syrup and ENJOY!!!!



Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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