Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Friday, April 1, 2011

I posted my creme brulee recipe on here a while back. Anyone tried it? Are you in love? I can eat that stuff every day. I don't, mind you...but I could. I LOVE anything that has cream in the title...or in the ingredients list...just love it. I also love french toast. I'll take french toast over pancakes any day! I'm not a big lover of breakfast for breakfast...I think I've said that on here before. But...I do love breakfast for dinner. And this is what I made for dinner the other night. It was incredibly delicious and combined two of my favorite things. Cream and french toast. And I was happy.

Creme Brulee 
French Toast Casserole

1 loaf challah bread
2 cups heavy cream
4 eggs
1 cup sugar
1 tablespoon vanilla
1/3 cup brown sugar

Slice bread into 1 inch slices and arrange in a large, greased baking pan. It’s okay if the bread touches or overlaps a bit.

In a medium sized mixing bowl, combine cream, eggs, and vanilla. Whisk together until all blended. Add sugar and mix well. Pour over bread in baking dish. Sprinkle with brown sugar. Cover and let sit in fridge for several hours or overnight.

Bake at 375 for about 30 – 45 minutes until golden brown and slightly crispy on top. Serve with maple syrup and fresh berries.

I found the challah bread in the "designer" 
bread section of one of our local grocery stores. 
It costs about $3.50. Just an FYI for ya. 
Ain't it purdy?

Slice it about an inch thick. I got about 9 
slices...not counting the "butt" ends of the bread.

Combine the cream, vanilla, and eggs.

Stir in the sugar....

...then pour that over the bread. After 
the cream was poured in, I smushed the 
 bread down into the cream to make sure 
all the cream was soaking into the bread.

Sprinkle the brown sugar over the bread. 
(See that cute little red scoop? That was my mom's. 
It was part of a measuring scoop set she got when 
she and my dad married almost 60 years ago. I love it.)

Then bake it up! I served mine with a 
few fresh raspberries and some link sausage. Yum!

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