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French Toast Custard

I keep a bag of cut French Bread cubes in the freezer - Ray's /French Bread Loaf (this is like a dense Italian bread...it does not have the crackling crust of typical French bread), cut into 1" cubes - leave the crust on.

Start by taking out the pan you want. This recipe is for 6 - 8 people...so a deep dish pie pan is perfect.  Put enough handfuls of the bread cubes on it to cover the bottom...no stacking...you want it to be moist, with a layer of custard at the bottom after it cooks.

4 eggs
3 3/4 C milk (I use about 1/3 C of hvy cream, the rest 1% milk)
1/2 C packed dark brown sugar
1/2 t of vanilla,
1/8 t salt
2 dashes nutmeg
Cinnamon

Beat WELL. Add bread to mixture, mix gently so bread is covered. Let soak while you brush crumbs from pan and rub all over with either butter or a piece of coconut oil (at room temp it's hard). Pour egg/bread mixture into it, sprinkle top with cinnamon. Bake 350, for about an 1 hr - 1 hr 15 min. Turn pan around when half an hour is left to promote even browning. You want the top to be puffed and golden brown.

And FYI...to size the recipe, for each egg, you add roughly a shy 1 C of milk (a couple of T less), a shy 2 T. of packed dark brown sugar, small dash salt, med dash nutmeg, 1/8t. vanilla. The cook time will vary according to how big the recipe.

Warm Berry Sauce
2 C frozen berry mix (I use CostCo’s Triple Berry Blend, with a small handful of Marionberries or frozen blackberries thrown in to soften the flavor)
1/3 C sugar (depending on taste)
Splash of orange juice, dash of lemon juice
1 T rice flour

Heat berries, sugar, orange and lemon juices over low until sugar is dissolved, taste if needs more sugar. Sprinkle a T of rice flour, stir gently and see how thick it is after a few minutes....if it needs water or more flour for the right pouring consistency. When done, take off heat...it should be warm but not hot when served.

 



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