CINNAMON ROLL FRENCH TOAST CASSEROLE
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon
- Cut bread into 1 inch cubes.
- Spray a 9×13 baking dish with non stick cooking spray.
- Place bread cubes in a large mixing bowl.
- In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
- Evenly sprinkle the cinnamon mixture over bread cubes and toss.
- Whisk together the milk, eggs, vanilla and sugar.
- Pour evenly over bread cubes and toss to coat.
- Fold in raisins.
- Arrange an even layer in the baking dish.
- Cover tightly with saran and chill overnight.
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter
- Preheat oven to 350°.
- Uncover casserole.
- Mix together 1/4 cup sugar and cinnamon.
- Sprinkle over casserole.
- Drizzle melted butter over casserole.
- Bake 35-45 minutes until browned and baked though in the center.
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar
- Cream together the cream cheese and butter until light and fluffy.
- Add vanilla and 4 tablespoons milk, blending until smooth.
- Gradually add powdered sugar until well incorporated.
- Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
- Pour over slightly cooled french toast casserole and serve.
Easter is going to be late this year! Do you ever wonder how the date is decided? Well, let me tell you what I found with a little research.
Unlike Christmas, the date of Easter Sunday changes every year and can fall anytime between March 22nd and April 25th. Why is this you ask?
Because Easter Sunday is decided by complex calculations based on the moon. Early on in Christianity different churches used different methods. This led to disagreements that still exist today in some cultures.
Easter celebrates the death and resurrection of Jesus which according to the Bible happened around the same time as Jewish Passover. Passover typically begins the night of the first FULL moon AFTER the spring equinox (usually March 20th or 21st) EXCEPT in months when it is the SECOND full moon. This most recently occurred in 2016. The FULL moon can vary in each time zone so the Church calculates Easter from the 14th day of the ecclesiastic lunar month which is known as the paschal full moon. Easter is the Sunday that follows the paschal full moon that falls on or after the equinox so can be from 1-7 days later.
In 1818 the full moon fell on the equinox, Saturday March 21, so Easter was the next day, March 22. Easter will not be this early again until the year 2285. The earliest recent Easter was March 23 in 2008. In 1943 a full moon fell on March 20, just before the equinox, so the paschal full moon was the next one on April 18 which was a Sunday so Easter was seven days later on April 25. It will not be this late again until 2038. The latest recent Easter was April 23 in the year 2000.
This year Good Friday will be April 19th and Easter Sunday will be April 21st. You can find a table for upcoming Easter Sundays here.
So, I have to check with everyone else in the family, but I’m leaning towards a menu of a Lemon Blueberry French Toast Casserole for Brunch and a Baked Ham with Cherry Sauce, Honey Coffee Roasted Carrots, Fluffy Mashed Potatoes and Potato Yeast Rolls for dinner.
BANANA LEMON BLUEBERRY* FRENCH TOAST
1 16 ounce loaf DAY OLD sourdough, french or brioche bread, cut into 1 inch cubes
2 LARGE roasted bananas (OPTIONAL) see note
1 1/2 cup WILD small blueberries*
6 LARGE eggs
4 large egg whites
2 cups milk
1/3 cup PURE maple syrup
ZEST and juice of 1 LARGE lemon
1 tablespoon PURE vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Powdered sugar, butter and maple syrup for serving
- Spray a 9×13 baking dish with non-stick cooking spray.
- Spread a layer of the roasted bananas on the bottom of the baking dish
- In a large mixing bowl whisk together the eggs, egg whites, milk, lemon juice, lemon zest, vanilla extract, cinnamon and salt.
- Fold in the bread pieces.
- Pour mixture into baking dish evenly.
- Sprinkle blueberries over bread pieces.
- Cover the baking dish tightly with saran and refrigerate over night.
- Remove baking dish from refrigerator and let sit out while you preheat the oven to 350°.
- Bake uncovered 45-55 minutes until golden brown and center is set.
- Serve dusted with powdered sugar or butter and maple syrup.
- You can substitute the blueberries with just about ANY other berry, peaches or even apples making this recipe just as delicious!
- Let the bread cubes sit out on the counter overnight. The dryer they are, the more custard they will absorb. You want them to be crispy like croutons.
- This can be frozen, but I really don’t recommend it – it always seems soggy to me.
- This is a GREAT way to use up bananas if you need to, but the recipe works wonderfully even without them.