French Toast Strata

The yolk's on you!!  (I doubled the recipe...)

Today’s feature: the dream breakfast or brunch entrée.  It’s hard to believe that there could be an item (or two) that people request over and over again for breakfast, but this is one of my mama’s recipes, which always ensures that it is spectacular (SPECTACULAR!), and that it’s reliable even for an okay baker like me.  I’ve talked about this before (because it is brunch-tastic), but here’s the secret family recipe…

French Toast Strata

Ingredients:

1 lb loaf of unsliced French bread

8 eggs

6 T butter, melted

8 oz. of cream cheese, cubed

2 and ½  C milk or half and half

¼ C maple syrup (plus more to serve)

Easy ingredients, right?  Even easier directions…

Cut the French bread into 1” cubes (makes about 12 cups).  Then, grease a 3 quart baking dish.  I like to coat it with butter (of course), but you could use a spray.  Place half of your bread cubes into the dish, then top with your cream cheese cubes.  Top off with your remaining bread cubes. 

Next, combine your eggs, milk, melted butter, and maple syrup in a bowl and mix well with a hand mixer or blender.  I like to fluff it up on high, but just make sure that it’s well combined.  Pour the mixture over your cubes. 

Use a spatula to slightly press down all the layers to make sure everything is well moistened.  (Ew.  I hate that word.  Do it just the same.)  

Cover with plastic wrap and refrigerate for at least two hours, but you can go up to 24 if you’re really well prepared.

That morning, removed the plastic wrap and bake at 325 for 35-40 minutes.  I like to broil for the last minute or so to crisp up the top, but that’s a personal preference.   Just bake until the center sets and your edges are lightly golden.  Let stand for about 10 minutes, then serve it up with warm maple syrup.

I promise that this is a winner every time.  It’s the perfect combination of French toast with cream cheese, and it is so easy that you won’t mind making it every time someone requests it (because you really love eating it, too!).

Seconds, please!

Brunch-tastic, part two... This one's for my mom.

My mother has tried for decades...literally, decades, to teach me how to cook.  She has always tried to include me, in one way or another, in her kitchen.  She's a natural born hostess, with an eye for a good recipe.  There are dozens, if not hundreds, of books that have lined her bookshelves throughout my entire life bringing together recipes from different sources: magazines, newspapers, churches, cookbooks (naturally), and now I would venture to guess that even one or two online articles have been printed out for her use.  She can time an elaborate meal to come forth from her two (oh yes, there must be more than one) kitchens with impeccable timing.  She has photocopied, and re-photocopied recipes again and again to cook and perfect throughout my lifetime.  We even have a shared place for our historic recipes - The Wilson Family Cookbook, compiled by my Aunt Louise many family reunions ago, and I've even created an update about four years ago.  My mom's family cook book has been taked out of it's original 1" binder and expanded into a 3" binder, with large, overflowing pockets filled with ideas and personal favorites to remember for next time.

Mine?  It has a couple extra Christmas cookie recipes and one for ice cream sandwiches. 

To be fair?  I can rock a mean cookie platter, but cooking is not for me.  I know there are many friends out there snickering under their collective breath that I sell cookware now.  I deserve it.  But, I'm out to learn one thing: how to make it easier.  My mother has been cooking for me for thirty years (31, as of tomorrow), and I know she will for many more decades to come.  However, I feel like now's my time to step up.  To show her I can do it.  To pay homage to the fact that her recipes will not go to waste.  Instead, I will learn them, and new ones, and make her a dinner some day that will make her proud.

Hopefully.

With this past weekend, I spent my second mother's day away from my mom.  It doesn't get any easier.  Especially knowing those 2000 miles aren't going to shrink any time soon, separation is difficult.  In honor of my mother this weekend, even though I knew she wouldn't be there to enjoy it, I made one of her recipes...  Mama Gliwa's French Toast Strata.  She hasn't trademarked it, yet, but real talk, she could if she wanted.  She could bring dictators to their knees for want of it's awesome-ness.  In fact...

Yep.  That's all that was left.  That dish was cleaned out like the Rapture was coming.  It was probably the top of everyone's 'must get seconds of' list, and rightfully so.  I would give you the recipe, but then I'd have to kill you, so here's one that's pretty darn close.  Thank you mom, for your recipe seeking ways, to help me impress my in-laws, and their friends, on a day when I should be sharing this with you.

Love you!

PS: the Carmalized Rosemary Pears were amazing.  I'll gladly make you that recipe the next time we are in the same state.  You'll love them!