Filter
Top Products
3
RECIPES
French Toast Strata
Give your family a new twist on French toast this weekend. Let the strata sit in
the refrigerator overnight and bake it first thing in the morning.
Active Time: 20 minutes Total Time: Overnight plus 3 hours
Makes 8 servings
nonstick cooking spray
4 large eggs
1 cup whole milk
1 cup heavy cream
1 teaspoon pure vanilla extract
1
⁄3
cup pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon kosher salt
1 loaf challah bread (1 pound)
2 tablespoons packed light brown sugar
2 tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square pan with nonstick cooking spray; reserve.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
bowl. Whisk to completely combine.
3. Using a serrated knife, slice the challah bread into strips that fit the length of
the baking pan. Tightly fit half of the bread strips into the bottom of the pan
and cover with half of the egg mixture. Sprinkle the top with 1 tablespoon of
the brown sugar.
4. Repeat with the remaining bread, laying the strips in the opposite direction
of the first layer. Pour the remaining egg mixture over the top and dot with
remaining brown sugar. Cover tightly with foil and chill in the refrigerator for
at least 2 hours or overnight.
5. Remove the pan from the refrigerator and bring to room temperature. Dot
the top of the strata with the butter and loosely cover with aluminum foil.
6. Put the pan in the oven with the rack in the lower rack position. Set the
oven to Bake Steam at 350°F for 25 minutes. Remove the foil and switch
the unit to Broil at 500°F for 5 minutes, or until the top is browned and
slightly crusty and the internal temperature of the strata is 160°F.
7. Remove and serve immediately.
Nutritional information per serving:
$BMPSJFTGSPNGBUtDBSCHtQSPH
tGBUHtTBUGBUHtDIPMNHtTPENH
tDBMDNHtGJCFSH
Lemon Tea Loaf
This moist, quick bread has bright flavor from a double dose of lemon, using
not only the fruit’s juice but zest as well.
Active Time: 25 minutes Total Time: 1 hour 45 minutes
Makes 1 loaf (sixteen ½-inch slices)
butter and flour for preparing pan
3 cups unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2
⁄3
cup unsalted butter, melted, to room temperature
2 cups granulated sugar
3 large lemons, zested and juiced, juice divided
4 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup whole milk, room temperature
¾ cup confectioners’ sugar, sifted