Comments on: boozy baked french toast http://smittenkitchen.com/2006/12/new-years-day-2001/ Tue, 22 May 2012 13:35:47 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Amy C. http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-1842257 Amy C. Mon, 07 May 2012 17:24:06 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-1842257 This was great! I used challah. Because my bread was still fresh, I sliced it and put it into a 200 degree oven until it dried out. I then buttered the top side of the bottom layer and dipped it in cinnamon & sugar (and put less sugar in the egg batter). I had about a half cup of extra egg whites, so threw those in too. I baked mine for a longer time at a lower temperature, because I had something else in the oven that needed to be cooked at a lower temp. It was perfect, and looked pretty much like the photo the top wasn't dried out or burned. Best of all, everyone loved it. Thanks for another great recipe! This was great! I used challah. Because my bread was still fresh, I sliced it and put it into a 200 degree oven until it dried out. I then buttered the top side of the bottom layer and dipped it in cinnamon & sugar (and put less sugar in the egg batter). I had about a half cup of extra egg whites, so threw those in too. I baked mine for a longer time at a lower temperature, because I had something else in the oven that needed to be cooked at a lower temp. It was perfect, and looked pretty much like the photo the top wasn’t dried out or burned. Best of all, everyone loved it. Thanks for another great recipe!

]]> By: Arlo http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-1587106 Arlo Thu, 09 Feb 2012 16:43:54 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-1587106 it's "I’m making baked French toast for Dave and *me,” not "I'm making baked French toast for Dave and I." you wouldn't say "I'm making baked French toast for I," right? it’s “I’m making baked French toast for Dave and *me,” not “I’m making baked French toast for Dave and I.” you wouldn’t say “I’m making baked French toast for I,” right?

]]> By: Amanda http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-1343363 Amanda Sat, 24 Dec 2011 05:19:40 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-1343363 I have two of these puppies in the fridge right now, waiting to be baked up for Christmas Eve brunch and the Bronco game. The first is an egg nog and Baileys and the second is cranberries and orange zest with Frangelico. I cannot tell you how excited I am try them out! I have two of these puppies in the fridge right now, waiting to be baked up for Christmas Eve brunch and the Bronco game. The first is an egg nog and Baileys and the second is cranberries and orange zest with Frangelico. I cannot tell you how excited I am try them out!

]]> By: kelly http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-1324026 kelly Tue, 20 Dec 2011 00:11:22 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-1324026 I made this for a group of friends coming over for brunch-- delicious! I packed it full of raisins and sliced almonds, and everyone fell in love with how flavorful and creative it was. Huge hit, going to make it again for my family this weekend. I made this for a group of friends coming over for brunch– delicious! I packed it full of raisins and sliced almonds, and everyone fell in love with how flavorful and creative it was. Huge hit, going to make it again for my family this weekend.

]]> By: Annie http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-1130484 Annie Sat, 12 Nov 2011 19:29:24 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-1130484 Made this for six for brunch this morning. Used vanilla soy milk and Earth Balance for the lactards (me), and a mix of Desarrono (amaretto liquor) and Grand Marnier for the liquor--- the requisite 6 tablespoons, but felt like I could definitely have ramped up the booze since the taste was hard to detect. Added an extra egg since the original batter with the soy milk looked thin, two different types of bread--- a cinnamon apple loaf as a solid bottom layer and a rustic raisin loaf on the top, and the result was absolutely beautiful, perfect, and delicious. Really freaking good. Garnished with fresh berries, side of bacon, and peach nectar bellinis for a festive meal. Thanks for the recipe--- perfect for hosting! Made this for six for brunch this morning. Used vanilla soy milk and Earth Balance for the lactards (me), and a mix of Desarrono (amaretto liquor) and Grand Marnier for the liquor— the requisite 6 tablespoons, but felt like I could definitely have ramped up the booze since the taste was hard to detect. Added an extra egg since the original batter with the soy milk looked thin, two different types of bread— a cinnamon apple loaf as a solid bottom layer and a rustic raisin loaf on the top, and the result was absolutely beautiful, perfect, and delicious. Really freaking good. Garnished with fresh berries, side of bacon, and peach nectar bellinis for a festive meal. Thanks for the recipe— perfect for hosting!

]]> By: Carrie Watters http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-1019777 Carrie Watters Sat, 22 Oct 2011 19:19:05 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-1019777 OK, so I'm a bit late on this, but wanted to add that this is AMAZING! Granted, we only made it about one hour before it went into the oven, but it was perfect! Also, I added (per other reviews) some cinnamon and sugar to both layers in addition to about three tbsps of Bailey's. Deeeeeeeeelicious, thanks! OK, so I’m a bit late on this, but wanted to add that this is AMAZING! Granted, we only made it about one hour before it went into the oven, but it was perfect! Also, I added (per other reviews) some cinnamon and sugar to both layers in addition to about three tbsps of Bailey’s. Deeeeeeeeelicious, thanks!

]]> By: Kelly http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-899649 Kelly Wed, 07 Sep 2011 18:14:20 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-899649 This recipe is amazing and totally foolproof. I made two pans this past weekend for 20+ and it was plenty (among other dishes). I used vanilla for flavoring and sprinkled slivered almonds on top and cinnamon and sugar between the layers. And served with my favorite maple butter recipe from Clinton Street. It is super easy and delicious and the leftovers (if you have any) are tasty too. My new favorite! This recipe is amazing and totally foolproof. I made two pans this past weekend for 20+ and it was plenty (among other dishes). I used vanilla for flavoring and sprinkled slivered almonds on top and cinnamon and sugar between the layers. And served with my favorite maple butter recipe from Clinton Street. It is super easy and delicious and the leftovers (if you have any) are tasty too. My new favorite!

]]> By: Whitney http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-734244 Whitney Mon, 20 Jun 2011 16:22:07 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-734244 Nearly five years after you post this and it turns into the perfect Fathers' Day breakfast. I actually did not fully read the recipe until the morning of, however, and it soaked for about 12 minutes instead of 12 hours, but it was delicious nonetheless. Next time I will do the full overnight. I am looking forward to having people over for brunch now, this takes away all of the morning stress! Nearly five years after you post this and it turns into the perfect Fathers’ Day breakfast. I actually did not fully read the recipe until the morning of, however, and it soaked for about 12 minutes instead of 12 hours, but it was delicious nonetheless. Next time I will do the full overnight. I am looking forward to having people over for brunch now, this takes away all of the morning stress!

]]> By: Fanya http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-621790 Fanya Fri, 22 Apr 2011 17:21:32 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-621790 Hmm...not as tasty as I thought (or at least not as to my liking as other recipes). I was dead wrong to think supermarket challah bread is going to have any resemblance to freshly homemade challah bread, so I used this recipe to use the bread up. One loaf of bread was barely enough to produce 2 layers of 1/2-1in thick on a 9 by 13 pan. The top taste like toast and bottom bread pudding. hmm....well, at least it makes the supposedly not stale supermarket challah edible. Guess I will put in the hard work and make challah from your recipe next time I want to eat challah. Hmm…not as tasty as I thought (or at least not as to my liking as other recipes).

I was dead wrong to think supermarket challah bread is going to have any resemblance to freshly homemade challah bread, so I used this recipe to use the bread up. One loaf of bread was barely enough to produce 2 layers of 1/2-1in thick on a 9 by 13 pan. The top taste like toast and bottom bread pudding. hmm….well, at least it makes the supposedly not stale supermarket challah edible. Guess I will put in the hard work and make challah from your recipe next time I want to eat challah.

]]> By: Dribs http://smittenkitchen.com/2006/12/new-years-day-2001/#comment-602510 Dribs Mon, 21 Mar 2011 06:23:24 +0000 http://smittenkitchen.com/2006/12/new-years-day-2001#comment-602510 I'm probably being paranoid, but...is this fine to serve to a pregnant woman? I mean, does the booze cook off and leave just the flavor? (I know some people say that minimal alcohol is all right during pregnancy, but I believe this person is abstaining from all alcohol and I want to respect that...at her baby shower.) Thanks! I’m probably being paranoid, but…is this fine to serve to a pregnant woman? I mean, does the booze cook off and leave just the flavor? (I know some people say that minimal alcohol is all right during pregnancy, but I believe this person is abstaining from all alcohol and I want to respect that…at her baby shower.) Thanks!

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