A couple of years ago, I began a new tradition in my family by making French Toast casserole with Italian Pannetone Bread (a slightly sweet, seasonal bread originally from Milan that is speckled with bits of dried citrus fruit) and topped with hot Vermont maple syrup on Christmas Eve to be popped into the oven while we open presents on Christmas Day. Most years, I go from Christmas to Christmas only making this recipe once, though my family is addicted to it. This year, I decided to take advantage of the popularity of this little spin on a traditional favorite by making the recipe a bit more summer-friendly. The result was surprisingly delicious and received rave reviews from my family. Of course, they have to like what I cook, if not, they will be forced to face dreary Saturday morning bowls of grey, mushy shredded wheat...
I love stone fruit, but I am very picky about the texture, tanginess and sweetness of these pulpy little treasures. This summer, nectarines are delicious! Sweet, tangy and so juicy that you need several napkins to mop up the delicious nectar as it dribbles down your chin, these messy but divine fruits have been a summer snack staple for me. Adding this delicious flavor to my french toast casserole was easy and with a couple of small tweaks, was enough to bring a little golden sunshine to a treat usually relegated to cold winter mornings.
French Toast Casserole - Summer Sweet Remix
1 loaf of crusty french bread, sliced 1 inch thick
6 eggs
1 cup of heavy cream
1/2 cup of milk
1/3 cup dark corn syrup
4 Tbsp. of dark brown sugar
3 large, ripe nectarines
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 stick of melted butter (4 Tbsp. before melted)
Mix the corn syrup, 3 of the four Tbsp. of brown sugar and melted butter and pour evenly over the bottom of a 13-inch, glass casserole dish/baking pan.
Place the slices of bread on top of the sugar mix, creating a layer of bread covering the entire bottom of the dish.
Beat together the eggs, cream, milk, cinnamon and salt until combined. Pour the mixture evenly over the bread.
Store in the refrigrator overnight or for at least four hours to set. When removed from the fridge, the egg mixture should have soaked into the bread almost completely.
Preheat the oven to 350. Cook for 45-60 minutes, or until a fork inserted into the bread comes out clean.
While the bread is cooking, dice the nectarines and toss gently with the remaining tablespoon of brown sugar. Place in the refridgerator until the french toast is done.
Remove the french toast from the oven and let set for at least 15 minutes to cool slightly.
Serve each portion with a nice, heaping spoonful of nectarines and top, if you wish with a dusting of powdered sugar or a spoonful of whipped cream.
I like to add a few pecans in with the fruit as well for a little added "southern" flavor.
Makes enough for 4 very hungry people with a little left over for the extra hungry person at the table.
I usualy serve mine with a side of thick bacon and some searing hot coffee.
Enjoy!
