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RECIPE: Baked French Toast

November 28, 2014 at 8:02 am · Filed under Breakfast & Brunch, Food Holidays

National French Toast Day is November 28th. Take a break from Thanksgiving leftovers and enjoy this baked French toast casserole—part French toast, part bread pudding.

The recipe is from Pepperidge Farm, which uses its Cinnamon Swirl Bread; but if you can’t find it, you can use any cinnamon or cinnamon-raisin loaf.

Prep time is 15 minutes, chill time is 1 hour or overnight. Bake time is 45 minutes, so if you do the prep and chill in advance, all you have to do is wake up and preheat the oven.

RECIPE: BAKED FRENCH SWIRL TOAST

Ingredients for 8 Servings

  • 1 loaf (16 ounces) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes
  • 3/4 cup sweetened dried cherries or cranberries
  • 6 eggs
  • 3 cups half and half or milk
  • 2 teaspons vanilla extract
  • 1 tablespoon cinnamon sugar or confectioners sugar
  • 2 tablespoons whipped butter
  • 1/2 cup pure maple syrup
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    baked-french-toast-pepperidge-farm-230

    Baked French toast is like bread pudding. Photo courtesy Pepperidge Farm.

     

    pepperidge-farm-cinnamon-swirl-230
    We love all the Pepperidge Farm swirl breads. Photo courtesy Pepperidge Farms.

    		  

    Preparation

    1. PREHEAT the oven to 350°F. Place the bread cubes and cranberries into a lightly greased 3-quart shallow baking dish.

    2. BEAT the eggs, half-and-half and vanilla extract in a medium bowl with a fork or whisk. Pour the egg mixture over the bread cubes. Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight.

    3. BAKE for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with the cinnamon-sugar. Serve with the butter and syrup.
     
    IS FRENCH TOAST FRENCH?

    Nope! Here’s the history of French Toast.
     

      

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    TIP OF THE DAY: Turkey Leftovers

    November 28, 2014 at 7:29 am · Filed under Bread-Crackers-Sandwiches, Recipes, Thanksgiving & Fall

    You don’t have to look far for inspiration for your leftover turkey and stuffing. Butterball Turkey has an entire Pinterest gallery devoted to them.

    Beyond all the open face turkey sandwiches with gravy, triple decker sandwiches and panini are:

  • Turkey Empanadas, Enchiladas, Nachos & Quesadillas
  • Turkey & Cranberry Grilled Cheese (recipe)
  • Turkey & Cranberry Pizza (we love this recipe!)
  • Turkey Pot Pie (recipe)
  • Turkey Tetrazzini (recipe)

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    But our favorite is a turkey, cranberry and stuffing wrap. Just spread cream cheese, mayo (especially chipotle mayo) or leftover dip on a tortilla, pile on the leftovers, roll and eat.

    You can do the same with lettuce wraps. Variations on a theme:

  • Add hummus to the tortilla wrap. Here’s a recipe from SheWearsManyHats.com.
  • Vary the filling in the lettuce wraps. Here’s a recipe with a Santa Fe flair, from SkinnyTaste.com.
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    Rosemary-Hummus-Turkey-Cranberry-Wrap-shewearsmanyhats-230

    Spread out a wrap and pile on the turkey and fixings. Photo courtesy SheWearsManyHats.com.

     

    lettuce-wraps-skinnytaste.com-230
    Toss turkey, stuffing and cranberry sauce into a lettuce wrap. Photo courtesy SkinnyTaste.com.    		   Here are more ideas for warps from Tom Leo, Corporate Executive Chef of Grecian Delight. He likes to give the traditional turkey sandwich a contemporary makeover by swapping sliced bread for a flat wrap.

    “A flat wrap allows you to incorporate more ingredients without the mess,” he says. “Everything from side dishes to sauces can be used to create a Thanksgiving-themed wrap.”

    Here are Chef Leo’s top ways to use Thanksgiving leftovers in a wrap:

  • The Basic Bird: Pile slices of turkey atop a white flat wrap. Add shredded lettuce and as much cranberry sauce as you like for a nod to Thursday’s feast.
  • The Traditional Turkey: This wrap is for the Thanksgiving purist. Pile sides like sausage stuffing and gravy atop the turkey.
  • The Vegetarian Wonder: Chef Leo’s favorite: roasted butternut squash topped with a shredded Brussels sprout salad and pickled root vegetables (here’s how to pickle the leftover crudités).
  • The Seasonal Spin: Add some poached pears, sugared pecans and brie cheese to your turkey wrap. Also check the appetizer leftovers: We had fresh goat cheese, pate, crudités and dip to add to the turkey.
  • The Full Bird: Top the turkey with a dollop of sweet potato casserole, strands of green beans, and a hint of cranberry, stuffing and anything else.
    		•
     
    The great thing about the day after Thanksgiving: leftover sandwiches!
      

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    TIP OF THE DAY: Write A Thanksgiving Poem

    November 27, 2014 at 7:30 am · Filed under Entertaining, Thanksgiving & Fall

    If you’ve got time to fill before or after Thanksgiving dinner, have a poetry jam.

    Have guests compose their own poems, or print out some of the many at TeachingFirst.net for recitation. Here’s our choice:

    A THANKSGIVING DINNER
    by Maude M. Grant

    Take a turkey, stuff it fat,
    Some of this and some of that.
    Get some turnips, peel them well.
    Cook a big squash in its shell.
    Now potatoes, big and white,
    Mash till they are soft and light.
    Cranberries, so tart and sweet,
    With the turkey we must eat.
    Pickles-yes-and then, oh my!
    For a dessert a pumpkin pie,
    Golden brown and spicy sweet.
    What a fine Thanksgiving treat!
     
    It could become an annual tradition, with judging and chocolate turkey prizes.

    WISH YOU A JOYOUS THANKSGIVING!

    		  

    Bourbon_Red_tom_mattbillngs-wiki-230
    This heritage turkey breed is the Bourbon Red. Photo by Matt Billings | Wikimedia.
     

      

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