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3
2. Combine the Crumb Topping ingredients in the work bowl of a food
processor fitted with the metal chopping blade. Pulse 3 to 4 times, until
the mixture is just combined. Reserve. (Alternatively, this topping can be
made by hand. Whisk the dry ingredients together, and then add the vanilla
and cubed butter. Mix together with hands, or a pastry blender, until large
crumbs form.)
3. In a small bowl, mix together the flour, baking soda, and salt. Reserve.
4. Place the butter and sugar in a medium bowl and mix with a hand mixer until
light and fluffy, about 1 minute. Add the egg and vanilla and beat until fully
combined. Add the reserved dry ingredients,
1
⁄
3
at a time, and the buttermilk,
1
⁄
3
at time, alternating between the two starting with the buttermilk and
ending with the dry ingredients. Pour the batter into the prepared pan. Cover
evenly with the reserved crumb topping.
5. Bake in preheated oven for 20 minutes, or until a cake tester inserted into
the cake comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 212 (38% from fat) • carb. 30g • pro. 3g • fat 9g • sat. fat 6g
• chol. 39mg • sod. 129mg • calc. 13mg • fiber 0g
French Toast Strata
Give your family a new twist on French toast this weekend.
To save time, prepare the night before and bake in the morning.
Makes 8 servings
nonstick cooking spray
4 large eggs
2 cups whole milk
1 cup heavy cream
1 tablespoon pure vanilla extract
1
⁄
3
cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon sea or kosher salt
1 loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
2 tablespoons packed light brown sugar, divided
2 tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square pan with nonstick cooking spray.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
mixing bowl. Whisk until completely combined.
3. Tightly fit half of the challah bread strips into the bottom of the prepared
pan. Pour half of the egg mixture on top and evenly dot with half of the
brown sugar. Repeat with the remaining bread, laying the strips in the
opposite direction of the first layer. Pour the remaining egg mixture on top,
dot with the remaining brown sugar. Cover and chill in the refrigerator for at
least 2 hours, or overnight.
4. Remove the strata from the refrigerator and bring to room temperature.
Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
Dot the top of the strata with the butter and loosely cover with aluminum
foil. Bake for about 15 minutes; remove foil and bake for an additional 10
minutes, or until the internal temperature of the strata reaches 160°F.
5. Remove and serve immediately.
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g
• chol. 190mg • sod. 430mg • calc. 177mg • fiber 2g