This guest post is sent to you by Vanessa who lives in Nova Scotia, Canada and loves to travel, bake, and read.
After the Easte
Baked French Toast
Ingredients:
1 large loaf of Challah or Brioche bread (preferably day old and slightly stale)
3 cups of whole milk
8 eggs
¼ cup of sugar
1 tablespoon of Grand Marnier (optional)
1 teaspoon of vanilla
Zest of 1 orange
3 tablespoons of butter, diced into small cubes
Directions:
1. Spray a 13×9 baking dish lightly with butter
2. Slice bread and lay in pan (slight overlapping is okay)
3. In a large bowl whisk together the eggs, milk, sugar, Grand Marnier, vanilla and orange zest.
4. Pour egg mixture over the bread.
5. Cover with foil and place in fridge overnight.
6. When ready to bake, uncover the dish, place the cubes of butter over the bread and egg mixture.
7. Place in cold oven and then set oven to 350. Bake for 40-45 minutes.
Blueberry Compote
Ingredients:
1 cup of fresh blueberries
3 tablespoons of sugar
½ of an orange, juiced.
Zest of 1 orange.
Directions:
1. Add blueberries, orange juice, zest, sugar and cornstarch to a small sauce pan.
2. Cook over low heat, stirring occasionally until thickened (about 7 minutes).
(This can be made the day before and stored in the fridge. Simply warm on low while the French toast is baking. )
Orange Ricotta Creme
Ingredients:
1 cup of ricotta cheese
¼ cup of cold, whipping cream
2 tablespoons of honey
1 teaspoon of Grand Mariner
Zest of 1 orange.
Directions:
1. Whip together the ricotta, honey and orange zest until light and fluffy. Set aside.
2. Whip the heavy cream in a metal bowl until soft peaks form.
3. Fold the whipped cream into the ricotta mixture until just combined.
Assembly
Place a slice (or two) of the cooked French toast on a plate. Smother it with the warm blueberry compote and add a nice dollop of the orange ric
Happy Easter!
Today’s guest post is written by Vanessa, seller of PartSelect Refrigerator Parts.
She hopes you have a lovely Easter brunch.
Photo Credit
French Toast