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Baked French Toast Casserole

1 loaf of good bread

8 large eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1 tblsp vanilla

1/2 cup all purpose flour

1/2 light brown sugar

1 tsp cinnamon

1 pinch of nutmeg

1 stick of cold butter, cut into pieces

Grease a 9×13 pan with butter. Tear bread into chunks and distribute in pan.

In large bowl, mix eggs, milk, cream, sugar and vanilla. Pour evenly over bread and submerge bread in liquid. Cover with plastic wrap and chill overnight.

In a medium bowl, mix flour, brown sugar, cinnamon and nutmeg. Add butter pieces and crumble into dry ingredients until pea-sized. Cover dry ingredients and chill.

Preheat oven to 350 degrees. Remove casserole from refrigerator and top with crumb mix. Baker for 50 minutes. Check for doneness and bake longer if too wet.

Cherry Clafoutis

Ingredients

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of slivered almonds
  • 3 eggs
  • 3/4 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk
  • 3/4 teaspoon of almond extract
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

Method

1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.

3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.

4 Bake for 35-45 minutes or until lightly browned. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.

Place on a wire rack to cool. It will deflate while cooling. When cool, dust the clafoutis with powdered sugar. Serve.

Apple, Onion, Celery and Herb Stuffing

8 cups (¾-inch-diced) white bread cubes, crusts removed
4 tablespoons ½ stick) unsalted butter
2 cups chopped yellow onions (2 onions)
1 ½ cups medium-diced celery
1 Granny Smith apple, peeled and chopped
½ cup medium or dry sherry
Kosher salt and freshly ground black pepper
½ cup chopped fresh parsley leaves
7 extra-large eggs
2½ cups heavy cream
1¼ cups chicken stock, preferably homemade
2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided

Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.
Meanwhile, heat the butter in a large (12-inch) sauté pan over medium-low heat. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 13 × 2-inch oven-to-table baking dish. Sprinkle with the ½ cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.
Make Ahead:
Assemble early in the day, cover with plastic wrap, and refrigerate. Bake just before serving