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8.4.12

BOOZY BAKED FRENCH TOAST


I am wishing all my dear blogging friends a blessed Easter, Passover Seder and a wonderful spring! I hope Ping and Myrna are both feeling better soon! I have been running around visiting and taking food here and far, meanwhile I have been cooking up a storm, but you know how it is, you tend to rely on your trusted recipes for special occasions. I made several challah and most were given away. But from the little bit I had left I made half a recipe of Boozy Baked French Toast for Jim and myself this morning.

1 loaf Challah bread in 1-inch slices
2-34 cups WHOLE milk
6 eggs
4 Tbsp sugar
1/2 tsp salt
1 Tbsp zest
6 Tbsp boozy flavourings, one or in a combination

Bailey’s, Cointreau, Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant), Grand Marnier…

Start it the night before:
• Generously grease a 9×13-inch baking dish with butter.
• Whisk together milk, eggs, sugar, salt and booze of your choice.
• arrange the slices in two tightly-packed layers in the pan.
Pour milk mixture over the bread.
• Cover with plastic wrap and refrigerate overnight. Bread will absorb custard.
• Bake in a preheated oven at 350F for 45 minutes, or until puffed and golden.
• Cut into squares and serve with maple syrup.
• Full recipe will serves six to eight people. Recipe was adapted from smitten kitchen.

14 comments:

  1. Bailey's, Cointreau ... all of the above! :) that'll definitely make me feel better fast! Thanks for the thoughts altho my flu is the least of my worries right now. It's another who's more sick than I.
    Anyway, let's talk happier things ... this boozy french toast ... yum! I could do with some right now. It's breakfast time here!

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  2. Thank you Ping! May the Easter season make everyone around you well again!

    I had a little bit of almond liquor left and I thought I use it up. In retrospect, it would have been more picturesque if I used some darker liquor. As the custard soaks into the bread upwards, it would have given an extra dimension to the challah layers.

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  3. Zsuzsa, it looks fantastic (you have got me with "boozy" mention ;-) ). I also love leftover recipes. I must confess something: it's challah that has been haunting me for such a long time among other yeast cakes... It looks beautiful, I take photos, cut it and... a big disappointment!
    I hope you have spent a lovely Easter!

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  4. Thanks Sissi Easter was really nice. I don't feel like cooking now. I mean I cooked our dinner yesterday, but there was nothing new to post.

    What does the challah look like when you cut into it? Let's figure this one out.

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  5. Zsuzsa, it was beautiful outside, but too dense and too dry inside... A bit like an ordinary yeast cake on the third day (or even worse: a mixture of bread and yeast cake on the third day). There was no softness a real challah should have.
    I wish I lived closer to you. I would probably run straight away so that you could take a look a the "patient" ;-)

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  6. Sissi, how did you measure the flour? Did you weigh it or used a cup measure? My recipes are based on American cup measurements, 1/2 cup = 125 ml and I always use the half cup dip and sweep method.

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  7. I have measured in cups (as in the recipe), but I'm afraid it was the flour's fault too: I didn't have a special bread flour. I have bought it now so hopefully it will work (and I will use the normal, not organic yeast, I think the organic ones don't work, people sometimes keep on buying organic stuff thinking it's always better but it's not always true...).

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  8. I never used organic yeast, so I cannot comment on that. It may have contributed, but I do know that all purpose flour would not work for challah. In fact I would never use all purpose flour for yeasted baking period. That's it then, you solved the question.

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  9. Thank you so much, Zsuzsa, for your help. I will continue with the bread flour when I am brave once more.

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  10. The one I am working on at the moment is really promising. I just put it into the oven. I will make it one more time and then I will write up the recipe. Meanwhile I have to buy a bag of bread flour again haha.

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  11. The challah turned out exactly like in the videos - huge and fluffy, but rose too much in the oven in my opinion. The large white areas by the crevices I do not find attractive. The Greenstein recipe makes smaller but tidier loaves. I also prefer the taste sugar to the honey. I will work a bit more on the Greenstein recipe and plan to include braiding diagrams. But I will be taking off the post with the Expert Village videos.

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  12. Hi Zsuzsa, thank you for the feedback! I will let you know when I make once more challah. (I also rarely like honey in cakes, unless they have a strong, spicy taste).

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  13. Zsuzsa, your Challah bread is so amazing, and even better with the French Toast...boozie recipe. Love it, so gorgeous, and delicious!

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  14. Elisabeth, I took off the post pertaining to this challah, I had issues with it. I may try to make it again with sugar and reduce the yeast, but not for a while. Too many challahs haha

    ReplyDelete

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