This week's CEiMB recipe was Blueberry Almond French Toast, hosted at Chez Zero. As you may gather from the post title, it's a baked French toast dish, and one where I left out two of the main ingredients--blueberries and almonds. Why would I do such a thing? Well, my husband doesn't care for almonds. Since raspberries were on sale, I swapped them out for blueberries. Sometimes, recipe tweaks are great. In this case, I should have stuck closer to the original.
Since there are only two of us, I sort of halved the recipe. I kept the bread, vanilla, and cinnamon amounts the same, but decreasing everything else.
Bread, meet egg/milk/etc. mixture
One thing I really liked about this recipe was that it was prepared the night before. It was especially helpful since I had quite a few loads of laundry to take care of the morning I made this.
After pouring the egg/milk/etc. mixture over the baguette pieces, I added some raspberries, covered the dish, and popped it in the fridge for the night.
The next morning, I put the French toast into the oven. Truthfully, I panicked that the cold glass dish would break apart in the hot oven, so I heated it up in the microwave at 30 second intervals to take the chill off. I wouldn't recommend it.
Since I was distracted by laundry (and thoughts of exploding glassware), I forgot to top my baked French toast with brown sugar until there were only about 15 minutes left.
I baked for about 50 minutes, then cut out some pieces to eat for breakfast.
It was okay. The raspberries' tartness was a bit overwhelming in the dish, so poor choice on my part there. I put in 1/3 cup of real maple syrup, but couldn't taste it at all. I'm not giving up on baked French toast just yet, but I may try making the actual recipes (blueberries, almonds and all) in the future.