The Jews have survived. Hanukkah, that is. Now it is the Christians' turn to face the pressure. Do you have the same number of gifts for each kid? (they are counting, you know). And are they equitable? (they are mentally calculating that too).
Equally as important, what are you eating on Christmas morning? (and what are you wearing, because cameras will be flashing). A favorite Christmas morning treat is my mom’s coffee cake, of course. Try Barefoot Contessa’s French toast casserole too – you can make it the day before and bake while you open gifts (from her Make It Ahead cookbook). Delish (even David says so!)!!!
Happiest of whatever holiday(s) you celebrate!
|Raspberry French Toast Casserole|
- ½ T unsalted butter
- 5 extra-large eggs
- 1 ½ c half-and-half
- 1/6 c + 1 T sugar
- 1/6 c light brown sugar
- ½ T vanilla extract
- ¼ t kosher salt
- 5 c day-old challah bread (cut into 1 inch cubes) – (5 c is about half a challah)
- 6 oz raspberries
- Confectioners’ sugar
Spread half the challah cubes into the dish. Sprinkle the raspberries on top of the first layer of bread. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle the top with the remaining 1 T of sugar. Cover with plastic wrap and refrigerate for 1 hour (or overnight).
Preheat the oven to 350. Place the baking dish on a sheet pan and bake for 60-70 minutes until the custard is set and the top if puffed and browned. After 45 minutes, check if the top is getting too brown; if so, cover lightly with aluminum foil. Cool for 10 minutes; sprinkle with confectioners’ sugar. Serve warm.
Note: this dish serves 5-6. The original recipe is double and baked in a 9x13 baking dish. Truth be told, we were disappointed that there were no leftovers so will double it next time.