Simone Appetit: Back to school — go with baked French toast
I don’t know about you, but in the “old days,” I ate a bowl of Grape-Nuts, and I guess I was good to go. I love this recipe because it is a very easy way to say, “Go for it!” “I care! Or, “go back to sleep,” because it is so yummy you need to dream about it.
One loaf (huge) French bread (I go with Safeway)
1/2 teaspoon ground nutmeg
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Slice French bread into about 20 slices, 1-inch each.
Arrange slices in a buttered (lots) 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.
Spoon some of the mixture in between the slices.
Then I just preheat oven to 350º and bake it for only fifteen minutes.
Voila. Kids are fed and they are so nourished they get straight A’s.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.