Wednesday, February 24, 2010

Very Berry French Toast Dessert

My crew likes dessert.  What can I say, it's just expected.  So, like all cooks, sometimes I come up with stuff just using what I have on hand.    This is one of those, and it's so good I make it fairly regularly.  The only thing special that you need is a bag of frozen berries, and I always have those around.  You could easily make this using half the egg yolks and Splenda if you're watching calories. 
I had a half a loaf of whole-wheat French Bread, left over from spaghetti the other night.  You can use any bread you happen to have around, as long as it's not garlic or some other flavored bread.  Lightly butter or spray a shallow pan and lay the bread it it, cut in slices about 1 inch wide.  
You can gauge the number of eggs by the slices of bread, in this case, I used 5 very large eggs.  (Sincere thanks to Mildred, Gertrude and Harriet.)   Mix the eggs with milk or a combination of milk and cream, about a 1/8 cup for each egg.  Mix well, and add sugar, about a heaping teaspoon per egg.  Add vanilla and some nutmeg, if you like.  Also a pinch of salt.  Then put your egg mixture over the bread and turn the bread over to get it all wet and covered.  Let that sit for about 30 minutes until the bread soaks up the egg mixture.  Then top it all generously with frozen berries and a light sprinkle of sugar over the berries.
Bake for about 30 minutes at 350 degrees.  The eggs will get puffy and golden and the berries soft and glistening.  I like to shake powdered sugar over the berries before serving, usually with a dollop of cream.  Not as sweet as many desserts, but a winner nonetheless.  Don't you think?
P.S.  The leftovers make a pretty wonderful breakfast...

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