This cold knocked me down pretty hard. I was out for the count most of the weekend, dragging myself off of the couch for all of four hours to have our friends over to the house to watch the UFC fights instead of our original plan to head to this gastropub we love that airs them. Needless to say, I headed to bed before the main event. I did get to watch four movies in a weekend though and that never happens, so there’s always a positive side, right?
Back on New Years Eve, we had a small get together, and I made up a cheese and charcuterie spread on our table. I used parchment paper as a table runner, then wrote out the names of the different meats and cheeses down the length of the table. I garnished it with some olives, peppers, dried fruit, fig spread, pretzels, crackers, and baguette rounds.
Like always, I had a lot of leftovers, including a freezer bag of the baguette rounds. Once I started feeling a bit better, I headed to the kitchen to do something about them. I was antsy with cabin fever, craving a comforting breakfast, and eager to not waste an entire baguette. Breakfast and creating something new always boosts my mood.
This Strawberry & Goat Cheese Baked French Toast is not too sweet and the goat cheese adds a nice contrast to the dish. Broiling the top gives it an almost caramely texture that I love. Oh, and of course there was bacon.
What you need
- About 48 baguette rounds (1/2 inch slices)
- 3 cups unsweetened almond/coconut milk blend
- 7 large eggs
- 1/2 Tbsp. vanilla extract
- 2 tsp. cinnamon
- 1 jar (15.25 oz or ~ 1 1/2 cups) Polaner All Fruit strawberry preserves (or another of your choice)
- 3 Tbsp. orange juice
- 4 oz. goat cheese
- Preheat oven to 350 degrees F
- Lightly beat eggs, vanilla extract, and cinnamon in a large mixing bowl
- Whisk in milk, until well combined
- In a greased casserole dish (9×13 or similar), lay one layer of baguette rounds
- Spoon eggs mixture over first layer, leaving enough for the next layers
- Continue until all bread has been used. Press down lightly on the bread, so that all of the mixture can be absorbed.
- You can optionally let this sit anywhere from 30 minutes to overnight to soak up more of the mixture. (I let mine sit for two hours, while Adrian was out running errands)
- Before you bake it, add preserves and orange juice to a small saucepan over medium and allow it to thin a bit for pouring (3-5 minutes)
- Pour preserves over top of the casserole
- Slice or crumble the goat cheese and top the french toast with it
- Cover the casserole with tinfoil and bake for 30 minutes
- Remove tinfoil and bake for 10 more minutes
- Now broil the top until the cheese browns a bit. (6 minutes for how I have it)
- Let cool, top with syrup if desired, and enjoy!