Wednesday, May 18, 2011

17 Days of PW Cooking

So for the next 17 days, I am cooking nothing but PW recipes for dinner. It honestly didn't seem like that huge of a challenge but let me tell you, it's becoming that way. I have to cook every night, clean up from cooking, chopping vegetables, mixing ingredients, etc. But oddly enough, I actually like it!!

So Day #1 of my 17 days of PW cooking I made Cinnamon Baked French Toast. It is kinda like the Sleepin' Omelette's but this one is way sweeter. Super easy to make as well. Just take a loaf of sourdough, break it apart. Mix the egg, vanilla extract, milk and heavy whipping cream in a bowl, pour over it and in the fridge it goes for either a couple hours or overnight. Then mix butter, cinnamon, brown sugar, and flour in a bowl, mix it together. Pour over the bread and egg combo, pop it in the oven for an hour and voila. Cinnamon Baked French Toast. I call this "diabetic coma" in a casserole dish. It's THAT sweet.

Now I realize this looks like something you found in the back of the fridge but honestly, looks are deceiving. Plus PW's looks better then mine!! 

These recipes are PWs and not mine. I include link as well :D


  • 1 loaf Crusty Sourdough Or French Bread
  • 8 whole Eggs
  • 2 cups Whole Milk
  • ½ cups Whipping (heavy) Cream
  • ¾ cups Sugar
  • 2 Tablespoons Vanilla Extract
  • Topping
  • ½ cups All-purpose Flour
  • ½ cups Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 1 stick Cold Butter, Cut Into Pieces
  • Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.


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