Baked French Toast with Oat Crumble Topping

Baked French Toast with Oat Crumble Topping
Gather ingredients.
Combine custard filling and bread crumbs.





Spread diced pears over bread crumb/custard mixture.
Sprinkle topping evenly.
Ready to eat.

Baked French Toast with Oat Crumble Topping

Breakfast in our house is usually a quick bowl of cereal or a smoothie, so when I made this recipe, it was for dinner. And why not? Breakfast for dinner has been a staple in our house ever since the triplets were little. Sometimes, the best meals are served with warm Vermont Maple Syrup.

Happy baking, hon.

Ingredients for the French Toast:

9 cups (455 grams) challah, brioche or other soft bread cut in 1-inch cubes, preferably day old (from a large, 1-pound loaf)

butter, for the baking dish

8 large eggs

1 1/2 cups (355 milliliters) whole milk

1/2 cup (118 milliliters) heavy cream or creme fraiche

1/4 cup (60 milliliters) honey

1 Tablespoon vanilla extract

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cardamom

1/4 teaspoon fine sea salt

Ingredients for the Topping:

1/2 cup (63 grams) all-purpose flour

1/3 cup (30 grams) rolled oats (or use chopped nuts or sliced almonds)

1/3 cup (67 grams) light brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon fine sea salt

1/2 cup (114 grams) cold, unsalted butter (1 stick), cut into cubes

1 large or 2 small pears, peeled or unpeeled as desired, cored and diced into 1/4-inch pieces

Ingredients for the Honey-Vanilla Syrup (Optional):

1/2 cup (118 milliliters) honey

1 vanilla bean, split lengthwise


1.  Heat oven to 450 degrees F. Spread bread crumbs out and toast until lightly golden, 7 to 15 minutes. Let cool. (Tip-err on less time since oven is so hot.)

2.  Generously butter a 2-quart casserole or 9 by 13-inch baking dish and fill with bread crumbs.

3.  In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).

4.  Heat oven to 350 degrees F.

5.  Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you’d rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)

6. Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you’d like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it’s good both ways.

7. Meanwhile, prepare the syrup, if desired. In a small saucepan, combine honey and 1 to 2 tablespoons water, depending on how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

Yield: 12 servings

Source: Melissa Clark for The New York Times




Oatmeal On The Go Bars


Oatmeal On The Go Bars
Oatmeal On The Go Bars
1. Mix dry ingredients in one bowl.
Mix dry ingredients in one bowl.
2. Mix wet ingredients in a separate bowl.
Mix wet ingredients in a separate bowl.







Pour dry ingredients into wet mixture and stir.
Pour dry ingredients into wet mixture and stir.
Prepare dried fruit and nuts.
Prepare dried fruit and nuts.







Add dried fruit and nuts to oatmeal mixture.
Add dried fruit and nuts to oatmeal mixture.
Pour oatmeal mixture into prepared baking dish.
Pour oatmeal mixture into prepared baking dish.







Right out of the oven.
Right out of the oven.
Oatmeal On The Go Bars
Oatmeal On The Go Bars

Oatmeal On The Go Bars

I saw these homemade Oatmeal Bars at the pre-school where I work. A mom of a 3 year-old boy sends him to school with the most interesting and beautifully prepared lunches. She was nice enough to share this healthy recipe. I have to admit that substituting applesauce for sugar is not something I usually do, but these bars get their sweetness from the dried fruit. To up the sweet-factor, I may add chocolate chips next time. Did I hear you say that chocolate chips negate the healthy factor? To that I say, “Whatever works, hon!” To get my daughters to drink milk, I added chocolate syrup and called it “Cookie Juice.”


2 cups old fashioned oats

1 cup whole wheat flour

1 1/2 teaspoons cinnamon

pinch of salt

1 teaspoon baking powder

1 1/2 cup milk (any kind of milk–rice, almond, soy, cow’s)

3 Tablespoons honey

1/2 cup applesauce

1 large egg

1 teaspoon vanilla

3/4 cup dried fruit (cranberries, raisins, blueberries, cherries, chopped up apricots–whatever you like)

1/2 cup chopped nuts (walnuts, sunflower seeds, pecans)

optional:  chocolate chips


1.  Preheat oven to 375 degrees.

2.  Combine first 5 dry ingredients in a bowl and stir.

3.  Mix the milk, applesauce, egg, honey, and vanilla in a separate bowl.

4.  Pour the dry ingredients into the wet mixture, stir to combine and then stir in the dried fruit and nuts.

5.  Pour the oatmeal mixture into a buttered or greased 7 x 11 baking dish.  (I don’t own a 7 x 11 baking dish, so I used a 9 x 11.  The result was a bar not at tall as the ones I originally saw.)

6.  Bake for 30 minutes or until thickened and golden.

7.  Cool, then cut into squared and serve.

*Oatmeal Bars may be frozen in a sealed bag in the freezer for up to 4 months.  When ready, allow to defrost in fridge for 24-48 hours.

*Refrigerated Oatmeal Bars will last up to 5 days.