Cooking Class - Brunch

Thank you to all who attended the special class today.  I appreciate the good wishes on my new job and will miss our Sunday Classes.  In case you missed it, here is one of the recipes.

DIRTY FRENCH TOAST CASSEROLE © Wes Davis 2011 – all rights reserved

1 loaf of day old French bread or Italian cut in thick slices cut in half

6 eggs

1 teaspoon Saigon Cinnamon

1 tablespoon sugar

1 teaspoon vanilla

½ cup of milk

1 cup of brown sugar packed

1 cup of raisins

1 /2 cup of chopped walnuts or pecans.

Preheat oven to 375

Break the eggs in a large bowl and add the Cinnamon, Sugar and Vanilla.  Whisk to combine and then add the milk.

Combine the brown sugar, raisins and nuts in bowl. Set aside

Take the slices of bread and dip into the mixture and then layer in a buttered casserole dish by placing the crust up.  As soon as you have one layer sprinkle some of the sugar mixture over it and then start another layer.  Continue until the bread is all in the dish. Sprinkle any remain sugar mixture over.  If there is some egg mixture left pour it over the dish. 

Place the casserole dish on a sheet pan and bake for 35 – 50 minutes until it is slightly browned and all the egg mixture is cooked. It should look like a moist bread pudding.

Everyone loved this recipe. If you make it at home, I recommend covering the dish with foil as it bakes to trap the moisture.  I baked this for 25 minutes and it was very tasty! 

For those attended the classes I am available as a Private Chef to cook in your home or for private tutoring. Just email me. To prevent spam the email address is vegas wes at gmail dot com.  All one word.  or leave a comment here.