Saturday, March 3, 2012

Over-Night Stuffed French Toast and Crème Fraiche

The other day my mother was reading Mennonite Girls Can Cook when she found this recipe for Crème Fraiche.  She thought it seemed intriguing so wanted to give it a try.  Why not? I thought, I've never had it, who knows it may just be good.  
We did a little research to see just what it might be here ya go:

Crème fraîche (French pronunciation: [kʁɛm fʁɛʃ], from French crème fraîche[1]) is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream. It has a comparatively high viscosity and a higher fat content.
Originally a French product, it is available in many countries. It is traditional to FranceRomaniaBelgium, the NetherlandsLithuania and Scandinavia. With availability increasing since the 1990s, it has become popular in the United Kingdom, where cream has traditionally been of high quality and in widespread use but where the soured variety remained a niche product.  (taken from wikipedia)
Sounds a bit like yogurt to me!
We needed something to put it on, eating by itself was of course an option, but we thought all that cream might make us sick.  
She just happened to have a recipe for Over-Night Stuffed French Toast (or baked French Toast) that she had gotten from a B&B in Cheyenne, WY.  
Boy-Oh-Boy!  What a great choice for this choice topping!!  Just look at these pictures and wait for your mouth to start watering!

And this ladies is a video of the Creme Fraiche right after we opened the lid!

I gotta tell ya, these two together?!  Rich but OH so good!
Want the recipe for the French Toast?  Here ya go!

  • 1 loaf of white cheap bread (we are thinking texas toast the next time)
  • 1 8ox package of cream cheese
  • 10 eggs
  • 1/2 cup butter
  • 1/2 c syrup
Use a 9 X 13 pan and lay out the slices of bread with the crust cut off
Cover with the cream cheese
Cover with more bread slices, crust off
Mix the eggs, melted butter and syrup and pour over the bread
Press down until all the bread is soaked
Cover and put in the fridge overnight
Next morning - bake in a 350* oven for about 20 minutes
     (also warms up nicely in the microwave actually!)


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