Monday, August 16, 2010


the PTA sent out a request for teacher breakfast food volunteer.. the one that piqued my curiosity? french toast casserole.. that just sounds like a one way ticket to hell. so I googled it.


1 loaf french bread
8 eggs
2 cups half and half
1 cup milk
2 T sugar
1 t vanilla extract
1/4 t cinnamon
1/8 t nutmeg
dash salt

slice bread into 1-inch slices. arrange slices in generously buttered 9x13 in casserole, in 2 rows, overlapping slices. beat together the rest of the ingredients and pour over bread, making sure all bread is covered evenly, spooning in between the slices. cover with foil and refrigerate overnight.

praline topping:

2 sticks butter, softened
1 c packed brown sugar
1 c chopped pecans (optional)
2 T light corn syrup
1/2 t cinnamon
1/8 t ground nutmeg

blend together well and spread over top of bread (like frosting). bake casserole for 45-60 minutes at 350 degrees until puffed and lightly golden.

and then I saw the next two words to just drive me over the edge:

I follow this recipe to the letter. While others may mess with perfection, I don't. Some people have said, "Oh, I substituted apple sauce for the oil." Good for you, I say. I made it last week. Just had a hankerin' for it. Accept no substitutes.

This is not about cutting fat, cutting calories, or cutting out flavor. This banana bread is best eaten about an hour after taken out of the oven, when the crust is still crusty. Cold, cold milk is the only drink that is good right then.

The recipe card is old. I laminated it. It is Stacey's from way back before the turn of the century.

This recipe isn't just good, it's Hall of Fame.

Preheat the oven to 325 F.

Mash 3 medium to large bananas in a bowl.
Mix in 3/4 C granulated sugar.
Add 1/2 C vegetable oil and 2 eggs and mix.
Mix in 1 3/4 C sifted flour, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt until you don't see any white from the flour.

Grease and flour a loaf pan.

Pour in the mixture. Bake 1 hour. The toothpick you stick in should come out clean.

Take the pan out and set it on a rack for about twenty minutes to half an hour. Cut in 1" slices while in the pan and serve hot; or wait longer if you can, turn the loaf out, and slice it.