Company’s coming!!!

It is with great pleasure and anticipation that I’ve started planning for my visitors this Thanksgiving! A very large majority of my immediate family will be joining us here for the holiday and my very big 5-0 birthday bash. The wheels are turning with ideas about dishes I can make for a large group that doesn’t make my kitchen look like a cyclone has run through it. Also satisfying and simple so we can spend quality time together.

Luckily this weekend my daughter had a little reunion of her own. A friend of hers that had moved away had made a visit back to Atlanta for the weekend. This, of course, prompted a two day sleepover! This gave me inspiration to start cooking for a crowd.

Additional photos below, Carly is taking a photography class and is auditioning to be the new Dishing With Dale photographer.

Baked French Toast



  • French Bread (also Cuban Bread works great it’s a bit less dense)
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 8 Large Eggs
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 2 Tbs Vanilla extract


  • 1/2 cup Flour
  • 1/2 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 Tsp nutmeg
  • 1 stick of COLD butter, cut into pieces

Maple Syrup (heated….it’s a must)

For the French toast: (preheat oven to 350) Grease the baking pan with butter. Tear the bread into chunks and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. 

At this point you can pour the egg mixture over the bread and place in the refrigerator overnight to pop in the oven in the morning. You can also bake it right away. It’s just a different consistency but delicious either way.


For the Topping: Pour sugars and flour into a small ball. Put butter chunks in the mix (make sure its COLD). Using two butter knifes or a pastry cutter cut the ingredients until it resembles small pebbles. If you are not eating until the next day. Put the topping in the refrigerator at this point.

When ready to cook, sprinkle the topping over the entire pan of bread and egg mixture. Cook at 350 for 50 minutes. If you don’t like bread pudding consistency and want it a bit firmer and drier cook for about 1 hour and 15 minutes.






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