Thursday, November 22, 2007

French Toast Casserole with Easy Cranberry Sauce

Lazy me. I like French Toast, but who has time for all the endless dipping, frying and flipping on holiday mornings? This easy recipe provides a simple alternative. It can be adjusted to feed few or many. It even works well refrigerated, reheated and served the next day.

The simplicity with which it is prepared belies the complexity of texture and taste it delivers. There's no need to mix to perfection before putting it in the oven. The varied textures help deliver its rustic charm.


4 slices thick-cut raisin bread
4 large eggs
4 Tablespoons sour cream
3 Tablespoons sugar
1 Tablespoon cinnamon
1 teaspoon nutmeg
Dash ground cloves
Real butter

Grease 8 inch x 8 inch glass pan with real butter. Toast raisin bread under oven broiler until golden brown, and set aside. Mix eggs, sour cream, sugar, cinnamon, nutmeg and ground cloves in large mixing bowl. Tear toast into small pieces, varying in size from about 1/2 inch to 1 1/2 inches, adding to egg mixture as you go. (This allows different levels of saturation, adding to the complexity of the dish.) Pour into pan, and cook at 350 degrees for 30 to 40 minutes. Less time for a more pudding-like consistency. More time for consistency nearer French Toast.

Serve with alone, topped with whipped cream or topped with Easy Cranberry Sauce as seen above.

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