I always look forward to receiving the Milk calendar. As much as I love my iphone calendar, I still keep a calendar in my kitchen. I was delighted to received the Milk Calendar in my Toronto Star last week and while flipping thru it, this recipe caught my attention. I always make the same french toast recipe so it was nice to kick things up a notch.
NOTE: you need to prepare this dish 6 hours before you want to serve it. I learned the hard way. I went to make it on Sunday morning only to read the instructions: “cover and refrigerate for 6 hours”. I still made it – but we enjoyed it on Monday morning.!! (which was a pleasant way to start the week off).
Here’s what you need. (ps I cut the recipe is half as I was only making it for two people)
BAKED NUTTY BERRY FRENCH TOAST
6 thick slices (preferably whole wheat). *I was lucky and received a delicious loaf from LaBamboche (1712 Avenue Road)
4 eggs
3/4 cups packed brown sugar
1/4 tsp ground nutmeg AND cinnamon
2 cups of milk
1 tsp vanilla extract
1 cup chopped pacans
1/4 cup melted butter
4 cups mixed berries
DIRECTIONS:
1. Butter a 13 x9 glass baking dish. Arrange bread in a single layer
2. In a large bowl, whisk together eggs, 1/2 cup of the sugar, nutmeg and cinnamon until blended. Whisk in milk and vanilla
3. Pour evenly over the bread.
4. Cover and refrigerate for at least 6 hours or overnight.
5. Preheat oven to 400 degrees
6. In a small bowl, mix remaining 1/4 brown sugar, pecans and melted butter.
7. Spread berries over the bread mixture. Followed by the pecan mixture (I only sprinkled the pecan mixture as I wanted the berries to be fresh and not cooked)
7. Bake for 35-40 minutes or until bread is puffed in the centre and fruit is bubbling.
FINAL PRODUCT
Can’t wait to try more recipes that are in the Milk Calendar.
