Ginger Orange French Toast Casserole
This pudding is a little more dry and more like a French-toast texture -- and the flavor is inspired by a ginger-turmeric herbal tea that I enjoy.
14 ozloaf of stale, crusty bread
2 csour whole milk
4 largeeggs, beaten
2/3 cplain, whole milk greek yogurt
1 cgranulated sugar
1 tspground ginger (generous spoonful)
1 tspground turmeric (rounded teaspoonful)
1 tsppure vanilla extract
1/2 tsporange extract
1 dash(es)ground kosher salt
1/4 cwhiskey (i used bushmill's)
How to Make Ginger Orange French Toast Casserole
- WARNING: Plan to let the bread soak for 4 hours or longer if the bread is very dry! Overnight is ideal.
- Cut the loaf of bread into 1-inch cubes, or tear it into the desired size if it's still tender enough. (Mine was quite dry and hard.) Place the bread cubes in a large mixing bowl.
- In another large bowl, mix well the sugar and the eggs until the sugar is no longer grainy.
- Add the remaining ingredients to the egg and sugar mixture to create the custard. Mix well and use promptly as the turmeric may start to settle in the bottom of the bowl.
- Add bread cubes to custard mixture. Let them SOAK! At least 4 hours or overnight in the refrigerator. They can soak in the mixing bowl, or in a pre-greased baking pan (see next step). Cover the mixture with cling film.
TIP FOR VERY DRY BREAD: Use a plate or glass baking pan to weigh down the mixture and to ensure that the custard mixture is infused into the bread.
- When ready to bake, preheat the oven to 350F. Grease the desired pan with nonstick spray or vegetable oil.
Give the bread/custard mixture a good stir before pouring it into the baking dish.
13" x 9" x 2" baking dish should be finished baking within 40-45 minutes. Check that there is no more liquid on the top. Insert a toothpick or skewer to see that it comes out clean.
I used an 8" x 8" x 2" Pyrex baking dish and it needed 65-75 minutes before there was no more liquid. The lower heat ensures a nice, golden brown, crusty texture on the top-layer pieces.
To prevent a crunchy top layer, cover the pan with aluminum foil so that it stays moist in its own steam during baking.