Our friend Betsy was coming to stay for the night, so I thought feeding her breakfast would be a nice idea. I was shopping the day before and picked up a loaf of cinnamon-raisin bread thinking it would make nice French toast.
Peg mentioned a recipe for baked French toast with Bailey’s Irish Cream liqueur in it, and a little bit of searching on the internet provided something like this (original is at tablespoon.com). Quite coincidentally I used Irish butter, which at $3.00 for 8 ounces is both terribly expensive and wonderfully delicious.
- 1 loaf of cinnamon-raisin swirl bread
- 2 C whole milk
- 1/3 C Bailey’s Irish Cream liqueur
- 3 large eggs
- 3 T sugar
- 1/2 t salt
- 2 T butter
I used a bit more butter to liberally grease a 9″ ceramic casserole dish, then arranged the bread in layers until the dish was nearly full. You can be as fastidious as you like to fill the dish, but I just rotated each 3-slice stack enough to fit them in nicely.
Mix all the other ingredients except the butter with a whisk until they are very well mixed, and pour the mixture over the prepared bread. Let the mixture soak into the bread for a good 15 minutes, or overnight, refrigerated.
Slice the butter into six or eight pieces, and dab over the surface of the soaked break.
Preheat the oven to 425F.
Bake for 25-35 minutes, until a knife or skewer comes out clean.
Rest it for 10 minutes, slice, and serve with syrup and, dare I say, more butter.
Serves 6 if my Aunt Joann is watching, otherwise serves 4.
Greetings!
I have been thinking about what I want to put on this site and I’ve almost decided. It’s going to be something of an instructional, how-to blog, I’m almost certain. Cooking isn’t taught in school any more and moms who work outside the home don’t necessarily have the time to teach their kids how to cook. Heck, they barely have time to cook for their families at all.
My good friend, Nancy Binetti, started a mini cooking school for her daughter Molly and her friends when Molly was at Marquette University. Molls would bring her friends home on the weekend and Nancy would have devised a simple meal plan for them to make. The girls loved it. The meals weren’t all that fancy – just some basic survival cooking.
There will also be some old favorite recipes of mine – and John’s. He would never let me do this without adding in his two cents worth, as evidenced by his addition of a recipe before I ever got to type a word. Maybe I’ll cook even more of the multitude of recipes I’ve posted on Facebook and share the results here. Don’t worry, failures as well as successes will be included.
If any of you have a recipe that I *simply must* put on here, let me know. I’m happy to share my space and will give full credit to the originating chef. If there is a topic you’d like me to investigate or elaborate upon, let me know.
Wish me luck! After all, you all will be the ones eating my recipes in the end.
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