I was inspired by Ina Garten’s cooking show on the theme of make ahead breakfasts. I was looking for something to make for Mother’s Day and I thought the ease of this dish would be good. I showed my husband the recipe and he approved (we were cooking for his parents) and he took the action to make it.
Ina still cooks by volume which I think is so subjective. The recipe calls for 10 cups of cubed challah. When my husband measured it out it looked so much less compared to what Ina had on her show. He ended up adding more challah based on the amount of wet ingredients. The raspberries in the middle are a nice touch if you like fruit with your french toast. This recipe will appeal to those that like bread pudding because that is what it is. This large piece was not the serving size but as usual I forgot to take a picture when it came out of the oven. We served it with maple syrup but did not add the powdered sugar on top per recipe. I do have my limits on sugar.
The recipe is available from Food Nework website. If you are looking for a make ahead recipe or food for a crowd then this is the recipe to make. To see what others made this week head over to IHCC.
2 Comments Add yours
I've run into trouble with recipes that have been converted from metric to standard before, too. The more I bake the more I'm convinced it's easier to deal with mass, especially when you need precision. Other things you have some leeway. Sometimes you have to go with your gut. Looks like you all ended up with something delicious!
After cooking with a number of chefs, I did not Ina's recipe to be oversized. But she has some wonderful idea on make-ahead dishes. This one sounds wonderful to make for mother's day.