Tuesday, March 27, 2012

Using up the Chametz {recipe}

So it's that time of year when I'm using up the chametz.
And I am trying so hard not to buy any more.

So when Sam asked for French Toast, I was so excited to remember that I had a challah in the freezer just begging to be sliced up.

I love French Toast, but I just don't always have time to stand at the stove and flip the bread. (Um...4 kids!?) And many years ago, I discovered the overnight baked French Toast deliciousness. But sometimes, I don't plan ahead...and then I figured out how to make baked French Toast without the overnight part and...voila...French Toast is a basic, easy to make meal!

I adapted the recipe from here....

4 tablespoons (1/2 stick) unsalted butter
3 tablespoons honey (I don't measure. I just squeeze it in the pan.)
2/3 cup orange juice (or milk if you don't have any)
4 large eggs
1/4 teaspoon cinnamon (who measures?)
1/4 teaspoon salt
glug of vanilla
6 (1/2- to 3/4-inch) thick slices of Challah

Heat oven to 375.
Spray a 9x13 glass baking dish with cooking spray and then put butter and honey into then pan. Heat in oven until butter melts and honey is bubbling, about 8 minutes. Remove from oven and stir well.
While it's heating, in a large wide pan, whisk together juice, eggs, spices, and salt. Dip bread in, turning it once to coat it well, let it soak about 2 minutes per side, then carefully set each piece of bread into the honey-buttered pan. Bake for 20 to 25 minutes, or until well-browned. Before serving, flip over each piece so the honey-butter side is up.

It smells and tastes amazing.
What do you do to use up the chametz in your house?

Looking for #BlogExodus? Check it out over here.


Anonymous said...

Well, tonight we had fried rice for dinner, followed by a lovely rice pudding for dessert (the secret to making it taste like Kozy Shack? Sweetened condensed milk.) Right now I'm cooking rice porridge for tomorrow's breakfast.

I still have half a canister of rice left. Any ideas?

rickismom said...

My post for Friday ("Redemption"):


Thank you.