Wednesday, April 20, 2011

French Toast Custard

8-10 slices French bread, 1 inch thick, cubed

Place into a buttered deep casserole dish.

In a blender put:
5 tbsp butter
4 eggs
2 egg yolks
½ cup sugar
2 tbsp vanilla
¼ tsp nutmeg
3 cups milk
1 cup whipping cream

(If it won’t all fit into the blender, put half the milk in and blend, pour into a bowl and then add the rest of the milk and the cream).

Pour over the bread and gently push the bread down so that it gets moistened. Cover and let stand overnight in the refrigerator.

Take from frig 30 minutes before cooking. Set casserole into a larger casserole that you can add water to. Add at least an inch of water. Bake at 350 degrees for about 60-70 minutes. Test with a knife inserted into the middle. It should come out clean. (It sometimes takes longer with it in the water bath but otherwise I have found that it gets too crisp on the bottom)

Serve with raspberry compote and/or powdered sugar.

Raspberry Compote

2 cups fresh raspberries or 1 ¾ cups frozen ones (the ones without sugar)
1 tbsp lemon juice
½ -3/4 cups powdered sugar

Puree all in blender. Force through a fine mesh sieve into a bowl, discarding seeds. May need to add a little more sugar to taste.


Linda in Colorado Springs

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