With apologies to Alexa, the super-gracious talent behind Artsy-Foodie (http://www.artsy-foodie.blogspot.com/), I decided to go with a blintz french toast casserole for this morning's brunch. I was tinkering with the idea of going chocolate, but ultimately convenience triumphed. Casserole French Toast can be assembled the night before and popped in the oven 45 minutes prior to your guests arrival. Definitely a boon when you only have an hour before the people arrive and the house is in usual weekend state of disarray. There is much I have to learn in life, but one lesson I have mastered is to have the food prepared before the guests arrive. Or at least in the oven. I've had parties where I spent half the time in the kitchen making fresh panini's or sizzling potato latkes. And it's really no fun and no fair to miss your own party.
This recipe combines the idea of a cheese blintz with french toast, talk about fusion food. I used half a teaspoon of orange oil in the cheese filling, next time I'll use vanilla. The cherry sauce was slightly tart- which I loved, but Hubbabubba suggested a tad more sugar (a tsp. more perhaps?).
Blintz Toast Casserole
Soak about 12 good sized slices of challah bread in a a mix of 7 eggs, 1 c. milk or half and half (if you want to be really indulgent), 1/2 c. maple syrup. In the meantime in a medium bowl combine 1 c. ricotta cheese, 1 c. cream cheese, 1 c. sour cream, 1/2 c. powdered sugar, 1/2 tsp. orange essence (it makes me feel better to say I used lowfat cheeses). Cover bottom of casserole pan with a layer of egg soaked challah. Spread cheese filling over challah and top with rest of challah slices. Refrigerate overnight.
Cherry Sauce: Empty a thawed package of pitted sweet dark cherries into saucepan with 1/2 c. water and 1 tsp. almond extract and a few teaspoons of sugar. Heat until boiling and then let simmer for 10-15 mins. until syrupy.
Next morning place in 350F oven until challah turns golden.
This recipe combines the idea of a cheese blintz with french toast, talk about fusion food. I used half a teaspoon of orange oil in the cheese filling, next time I'll use vanilla. The cherry sauce was slightly tart- which I loved, but Hubbabubba suggested a tad more sugar (a tsp. more perhaps?).
Blintz Toast Casserole
Soak about 12 good sized slices of challah bread in a a mix of 7 eggs, 1 c. milk or half and half (if you want to be really indulgent), 1/2 c. maple syrup. In the meantime in a medium bowl combine 1 c. ricotta cheese, 1 c. cream cheese, 1 c. sour cream, 1/2 c. powdered sugar, 1/2 tsp. orange essence (it makes me feel better to say I used lowfat cheeses). Cover bottom of casserole pan with a layer of egg soaked challah. Spread cheese filling over challah and top with rest of challah slices. Refrigerate overnight.
Cherry Sauce: Empty a thawed package of pitted sweet dark cherries into saucepan with 1/2 c. water and 1 tsp. almond extract and a few teaspoons of sugar. Heat until boiling and then let simmer for 10-15 mins. until syrupy.
Next morning place in 350F oven until challah turns golden.
3 comments:
I have never had blintzes before, though I saw some being made on Top Chef once. Your recipe sounds like the perfect way to start the morning.
No need for apologies, this blintz challah casserole is a winner. I've had my sister's wonderful blintz casserole for brunch but I think I like the idea of the cheese mixture and the challah even better. Ca a l'air super bon Rachel! Especially with that cherry sauce. Very innovative!
blintzes crossed with french toast? Delicious!
Post a Comment