Foodie Friday: Baked French Toast & Recipe Review!

Happy Friday!  I have not gone to work at all this week and it has been wonderful.  Ian and I have been spending some quality time together, eating and drinking wine!  He got me a donut pan for Christmas, but I have not used it yet, maybe later, donuts can be desert too.  He also made me a light box last weekend, it makes a world of difference when taking my photos, you'll see.  Next I am going to buy myself a real camera (Nikon D3200), but that will have to wait until I can save up the dough.
Today I have two items on the agenda today, 1. baked french toast!, and 2. holiday recipe review!

Christmas Morning Breakfast - Baked French Toast!
There's no need to reinvent the wheel, so I used a recipe from Elena's Pantry for the bread for this baked french toast.  I don't see anything wrong with quoting an expert, and it saved me a lot of time and money.

Baked French Toast
Ingredients:
1 loaf Paleo Bread (I made mine the day before)
4 Eggs
1 tsp Vanilla
1/4 cup Coconut milk
1 tsp Cinnamon
1/2 tsp Nutmeg

Directions:
Preheat oven to 350 degrees.

  1. Slice bread into 1/2 inch slices.
  2. Arrange slices in baking dish, overlapping slightly.  I made individual portions, but an 8x8 pan would work well for a crowd.
  3. Whisk together eggs, vanilla, coconut milk, cinnamon and nutmeg.
  4. Pour over bread (divide evenly if using individual dishes), moving bread around to help egg mixture get into all the nooks and crannies.
  5. Bake for 20-25 minutes until bread crisps on the edges.
  6. Top with fruit, maple syrup or nothing at all!


After eating our french toast, skyping with family and Ian playing with his remote control helicopter, it was time to start on the main meal of the day!

Here's my Holiday Recipe Review:
Appetizer - Sausage stuffed Dates wrapped with Bacon
We had these for Thanksgiving and Ian loved them, so I made them again.  I don't have the actual recipe, but I remembered well enough.  I used hot italian sausage and center cut bacon (1/2 slice for each date).  I roasted them on a cooling rack on top of a baking sheet, it made the bacon crispy all over.  When we made these previously, we just roasted them straight on the baking sheet, and the bacon on the bottom did not get quite as crisp as doing it my way.

Salad - Blood Orange, Persimmon, Pomegranate Salad
I thought the combination of spinach and fruits was really good.  The dressing, which I did not photograph (sad face), was a combination of olive oil, vinegar, pine nuts, blood orange juice, shallot and a persimmon.  It was a little sweet for my taste, but overall I thought it was good.

Main Dish - Rosemary-Dijon Rib Roast, Jewel-toned Pancakes, and Vanilla Sweet Potatoes

I have been making this roast for a few years now, and the crust is really, really good.  Ian thinks I under cooked the roast, but when you have a really good piece of meat, overcooking it really should be a crime.  It had a warm red center, which I will take as medium-rare, my favorite.  I also made a red wine, beef stock jus on the side, it's not very pretty, but tasted good.
The jewel toned pancakes were not very successful.  They are a combination of beets and carrots, and although I followed the recipe, the flavor was just not very good.  Ian called them "dirt cakes", I don't think I will be making them again.
 The sweet potatoes on the other hand, were successful, and very simple.  Boiled sweet potatoes, mashed with the seeds of a vanilla bean and some butter, yum.

Desert - Chocolate Pudding with Fruit and Coconut Cream

I had a zillion egg yolks left over from all my cookie making, so I actually tripled the recipe from Paleo Comfort Foods.  We topped it with some coconut "whipped cream", blueberries, raspberries and leftover pomegranate seeds.

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