Well, it doesn’t have to be for a holiday specifically, but let’s just say, you might want to save it for special occasions!
This baby is SO rich that we even skip a year or two between partaking in it!
Let’s call it “Fancy Baked French Toast”.
You actually have to start it the night BEFORE you are going to eat it! It’s THAT big of a deal!
So, the night before……….
You will need:
- One large baking dish ( like for lasagna)
- Fancy bread **
** I actually use Italian Panatone which is practically like cake already! Or a nice challah bread works well too. Or push comes to shove, some raison bread would do. But use something nice, not your run of the mill slice bread.
- Heavy cream
Now I haven’t given you amounts because it will depend on how much you are making. But for this one I used:
1 panatone, six eggs, 1/2 pint cream and 1 tsp vanilla.
Slice the bread and lay slightly on top of each other in the dish.
Mix the wet ingredients and lightly beat.
Pour wet mixture all over the bread and then push and poke the bread down so it starts to suck up the liquid.
( the bread should NOT be swimming)
Then cover with cling wrap and refrigerate over night.
In the morning, heat oven to 350 degrees.
Meanwhile make up about a half cups worth of:
- brown sugar
- toasted walnuts
and squish them all together into a creamed paste.
Then shmear this paste over the top edges of the bread or pretty much where ever you like, but it looks nicer if it is in some sort of uniform direction.
Then bake until golden brown!
Meanwhile, as if all this isn’t bad enough…….
I serve it with cranberry glazed sausages.
Basically all you need to do here is cook your breakfast sausages as you would, then finish them by adding about 1/4 to 1/2 cup of cranberry juice to the frying pan of sausage. Keep cooking and stirring them until the juice reduces right down to a sweet goo.
And there you have one of the most decadent breakfasts going!
So seriously…….please use with caution!!