RECIPES
French Toast Strata
Give your family a new twist on French toast this weekend. Let the strata sit in
the refrigerator overnight and bake it first thing in the morning.
Active Time: 20 minutes Total Time: Overnight, plus 3 hours
Makes 8 servings
nonstick cooking spray
4
large eggs
1
cup whole milk
1
cup heavy cream
1
teaspoon pure vanilla extract
1
⁄
3
cup pure maple syrup
2
teaspoons ground cinnamon
1
teaspoon ground nutmeg
¼
teaspoon kosher salt
1
loaf challah bread (about 1 pound)
2
tablespoons packed light brown sugar
2
tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square pan with nonstick cooking spray; reserve.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
bowl. Whisk to completely combine.
3. Using a serrated knife, slice the challah bread into strips that fit the length
of the baking pan. Tightly fit half of the bread strips into the bottom of
the pan and cover with half of the egg mixture. Sprinkle the top with 1
tablespoon of the brown sugar.
4. Repeat with the remaining bread, laying the strips in the opposite direction
of the first layer. Pour the remaining egg mixture over the top and dot with
remaining brown sugar. Cover tightly with foil and chill in the refrigerator for
at least 2 hours or overnight.
5. Remove the pan from the refrigerator and bring to room temperature. Dot
the top of the strata with the butter and loosely cover with aluminum foil.
6. Put the pan in the oven with the rack in the lower rack position. Set the
oven to Bake Steam at 350°F for 25 minutes. Remove the foil and switch
the unit to Broil at 500°F for 5 minutes, or until the top is browned and
slightly crusty and the internal temperature of the strata is 160°F.
7. Remove and serve immediately.
Nutritional information per serving:
Calories 390 (46% from fat) • carb. 41g • pro. 10g
• fat 20g • sat. fat 11g • chol. 172mg • sod. 355mg
• calc. 121mg • fiber 2g
Lemon Tea Loaf
This moist, quick bread has bright flavor from a double dose of lemon, using
not only the fruit’s juice, but zest as well.
Active Time: 25 minutes Total Time: 1 hour 50 minutes
Makes 1 loaf (sixteen ½-inch slices)
butter and flour for preparing pan
3
cups unbleached, all-purpose flour
1½
teaspoons baking powder
¼
teaspoon baking soda
½
teaspoon kosher salt
2
⁄
3
cup unsalted butter, melted, to room temperature
2
cups granulated sugar
3
tablespoons grated lemon zest (from about 3 large lemons)
¾
cup fresh lemon juice (from about 3 large lemons)
4
large eggs, room temperature
1
teaspoon pure vanilla extract
½
cup whole milk, room temperature
¾
cup confectioners’ sugar, sifted
16
