French Toast Bake (Iron Chef Mom: Eggs)
I’m thinking it had to be more than 20 years ago when I walked into Great Harvest Bakery on S. Main in Ann Arbor, MI. I worked at the other end of the “mall” in the deli of a grocery store. Glamorous no–on the verge of poor yes . . . but I was never hungry. (and my friend Ken supplied me with as many lattes as I could drink!) Oh, how I ramble . . . when I walked into Great Harvest it smelled like home. When I was growing up it was my job to make the bread each week–5 loaves. I still have a love/hate relationship with bread . . .
Great Harvest had bread, butter, jams and jellies . . . and recipes. I love recipes–but I don’t collect them exactly. I make them and if I like it . . . I keep it–if I don’t–the recipe goes. This is the Great Harvest French Bread Recipe.
One more quick story–when we lived in Michigan, I made French Toast Bake often. I loved making it for my nephews. But then we moved . . . no Great Harvest here. I painfully tried different breads . . . nothing compared. So that last time I was in Michigan–I ordered 20 loaves of bread. I didn’t really realize how much room that would take up in an already full van or how much room it would take up in the freezer. Opps. I make FTB once a month now . . . and that is the best Sunday morning of the month.
the kids love to help out!
making it organic and frugal
after I add the eggs mixture I pat it down (gently)
Ready for the oven, dot with butter and sprinkle with cinnamon sugar mix (which I always keep on hand–because life is just better with warm buttered toast with cinnamon sugar)
the awesome crunchy topping . . . it is so good you really don’t need syrup. I serve this with bananas and seasonal fruit.
This recipe is from Great Harvest Bread Company call them at 734-996-8890 if you want to order bread–they will send it! Click here for the website and more recipes! Had I known . . . it would have been a much different trip home.
[recipe]1 loaf Farmhouse white or cinnamon crunch bread (10 cups of bread)
8 eggs
3 cups of milk
4 tsp sugar
1 tsp vanilla
3/4 tsp salt
Topping:
2 T. butter cubed
2 T. sugar
2 tsp cinnamon
Place bread cubes in a grease 13×9 baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread.
Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking.
Dot with butter. Mix sugar/cinnamon mix and sprinkle over the top.
Cover and bake at 350 for 1 hour. I uncover for the last 15 minutes to make a crunchy top.
It serves 6.[/recipe]
Organic tips: this recipe can be completely organic.
Dairy free: I have substituted Almond milk. I liked it the kids did notice a difference.
Frugal tips: Save the bag from the loaf of bread and use it to cover during the 8 hours. I use old bread bags for plastic wrap. My grocery store has organic eggs and organic milk 50% off.
I’m linking up with Iron Chef Mom and Frugal Fridays.
