A few nights ago the dear BF made white (chicken) chili and cornbread. (And, it was marvelous - though I didn't get a picture. I'll post the recipe soon.) We had leftover cornbread and he mentioned that it's a shame he had already sliced it into squares. It would have made a nice french toast, he thought.Hmm. We can work with that!
I took the cornbread cubes and placed them in a 9x13 dish. I grabbed a ziplock of stale leftover muffins (very tasty, but I over-baked 'em and they were dry) and crumbled them all over the top and in between the cornbread cubes. The muffins had dried Michigan cherries in them, so that was a bonus.
Then I mixed up a few eggs, some cream, some milk, cinnamon, fresh nutmeg, and a bit of vanilla and pour it over the bread. After letting it sit for about 20 minutes I baked it uncovered till it was brown and the egginess was set.
It made for a nice baked french toast. I decided that I prolly used a bit too much egg/milk mixture and will let it be just a bit drier next time. Also, it could have used even more cinnamon, nutmeg and vanilla - who knew?
But, still...darn tasty.
I'll be making this again the next time I have left over bread.
Especially cornbread.
Yum!
Lining up to:
