Fun book for the right bride
Skip the spinach dip (fat-free sour cream, Knorr's soup mix, frozen spinach, and mayo) and the broccoli souffle (frozen veg, mayo, and mushroom soup).
The book is divided into holidays, with traditions, oddments, and what look like some decent recipes, including apple-raisin noodle kugel, sour cream coffee cake, and challah French toast casserole. The casserole. which sits in the fridge overnight, has a crumb topping added just before baking. (The pub date on the book is August.)
Challah French toast casserole
Serves 8
BREAD
Butter (for the dish)
1 loaf challah, sliced
7 eggs, beaten
2 1/2 cups milk
3 tablespoons sugar
1 teaspooon vanilla extract
1/2 teaspoon ground cinnamon
1. Butter a 9-by-13-inch baking dish.
2. Add the bread to the dish in overlapping layers.
3. In a bowl, combine the eggs, milk, sugar, vanilla, and cinnamon. Pour the mixture over the bread. Cover with plastic wrap and refrigerate overnight.
TOPPING
1/2 cup flour
6 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, at room temperature
1. Let the casserole sit at room temperature for 30 minutes.
2. Set the oven at 375 degrees.
3. In a bowl with a fork, combine the flour, brown sugar, cinnamon, and butter. Work until the mixture is crumbly. Sprinkle the mixture on the casserole.
4. Bake for 40 to 50 minutes or until the custard is set and the mixture is browned. Adapted from "Jewish Cooking Boot Camp"
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Contributors
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Stephen Meuse writes and blogs about wine. His column, By the Glass, appears on the last Wednesday of the month in the Food section. Plonkapalooza, his review of 50 bottles $12 and under, comes out every fall.
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If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.INside Boston.com
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I tried this french toast recipe over the weekend and it was outstanding!!! Thanks.