Baked Strawberry French Toast
- 1 loaf day old challah, sliced into 3/4” thick slices
- 1 cup strawberries, hulled and sliced, plus more for garnish
- 4 eggs
- 3 1/2 cups milk
- 3 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons fresh grated nutmeg
- zest of 1 lemon
- 1 tablespoon vanilla extract
- Butter a 9 x 13” baking pan. Arrange the challah slices so that they are overlapping, tearing a few pieces in half if needed. Tuck the strawberries between the slices.
- In a medium mixing bowl, lightly beat the eggs. Whisk in the milk, sugar, salt, nutmeg, zest, and vanilla. Pour over the challah. Make sure that all of the slices are just about covered by the egg mixture–add more milk or rearrange the slices until they are. If refrigerating overnight, cover and chill. Otherwise, cover and refrigerate for a half hour, or longer if you have time.
- Preheat the oven to 350 degrees and take the baking dish out of the fridge. Once the oven is up to temperature, bake for 40 – 45 minutes, until the french toast is a light golden brown and has puffed up nicely.
- Slice and serve immediately with maple syrup and sliced strawberries.
Hi! I'm a fox/faekin and I have a smoothie recipe that really appeals to my kinselves. 1 c. strawberry frozen fresh 1 c. mango frozen/fresh about ½ c. Milk/Almond Milk/yogurt a sprits of Vanilla extract Blend together. put sliced almonds on top. :3
Hello! :) I'm not sure if it's related to my kintypes at all (they're angelkin/deerkin) but one of my favorite drinks is milk (let's say half a liter) mixed with a teaspoon of vanilla extract (I use Dr.Oetker's select vanilla extract with seeds. It's kind of syrupy so it mixes with milk easily) and a tablespoon of sweetener, which dissolves easier than sugar. It's tastes kind of sticky and just a little sweet so it's really nice!
If you have the desire to eat dust or sand, try making Serradura/Macau Sawdust Pudding: crush/food process tea biscuits (like the Marie brand), and then layer the crushed cookies with whipped cream sweetened with condensed milk and vanilla. Commonly you aim for three-four layers each, but it depends on how big your container is and how thick the layers are. Chill and serve!
Flower personkin here! I think a really good dish for fae/angel/deerkin is freeze dried fruit reconstituted in rice milk. Its super yummy and feels wonderful in your mouth! I just like rice milk in general it reminds me of the white glucose sap from flower stems.
aah i’m sorry for submitting so many at once but i kept on remembering recipes that might be helpful!! these are all from the manga kitchen princess
this one’s really nice and light! personally i like it with a bit more sugar than they suggest but i just like things sweet x
you can never have enough floral recipes~ this one might also be nice with lavender instead of roses, though i haven’t tried that yet x
i haven’t made this one yet, but it looks tasty and i thought the texture and color would be good x
- 6 cups whole milk*
- Enriched Chocolate Sauce, recipe follows
- Rum to taste, optional
- Whipped cream, optional
- 4 ounces bittersweet chocolate shavings or small pieces
Heat the milk (or a mixture of cream and milk for a richer result) until it simmers and whisk it into the chocolate. Pour into individual cups and serve with rum or whipped cream, if using. Top with chocolate shavings.
*Note: this recipe can be made even more “evil” by substituting 2 cups of cream and mixing it with 4 cups milk.
Enriched Chocolate Sauce:
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate
- 2 teaspoons dark rum
- 1/8 teaspoon grated orange zest
In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.
Yield: 1/2 cup
Prep Time: 15 minutes
Cook Time: 5 minutes
Ease of preparation: easy
Original recipe makes 1 6-inch round panChange Servings
- 1/8 cup chopped dried cherries
- 1/8 cup chopped dried mango
- 1/4 cup dried cranberries
- 1/4 cup dried currants
- 2 tablespoons chopped candied citron
- 1/4 cup dark rum
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsulfured molasses
- 2 tablespoons milk
- 1/4 cup chopped pecans
- 1/4 cup dark rum, divided
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.