Yay it’s Hump Day! I didn’t win a cent on the Cup yesterday nor did I win the $100 million Oz Lotto but at least the work week is marching on
Mid week also calls for a bit of kitchen inspiration. I find by mid week my brain hurts and I’m struggling for ideas which is when it is easy to make over something you have in the freezer or on hand. Today I have a very special guest post from none other than my sweet daughter, Chelsea. She had a project for food technology at school with some ingredients provided and needed to come up with a suitable brunch idea. She wanted to do something a bit different than the expected “French Toast” that most people would do with the ingredients. Chelsea came up with this recipe to re-use the Schar Baguette that was not a big winner for me. The recipe has been tested and approved by myself, Chelsea and her 6 foot teenager brother. We hope you enjoy it!
Day Old Bread
My Dad has fresh bread every day. He refuses to eat day old bread which is mainly due to his Mum buying it fresh every day for him growing up. My Mum has Celiac Disease and can’t eat bread. She buys the fresh bread for Dad every day which is totally unfair. Mum bakes her own bread.
My brother likes bread but can take it or leave it. When I was a toddler, I only ate white food so bread was an important part of my diet. White food consisted of toast for breakfast, a peanut butter or vegemite sandwich for lunch, pikelets for a snack, and grilled chicken and mashed potato for dinner. Don’t forget about vanilla ice cream – the best white food of all.
Breakfast is always special on Sunday’s at our house and is usually “Brunch” by the time everyone is up and ready to eat. This is where the day old bread came in handy.
Chelsea’s day old bread French toast casserole (serves 1)
2 pieces day old bread or 4 small pieces of French bread
1 large egg
2 tablespoons of milk
1 teaspoon of butter or margarine
A handful of fresh blueberries
Sugar free maple syrup
Preheat oven 200 or 180 for fan forced. Lightly spray a decent size ramekin with cooking spray.
In a small bowl or coffee cup, lightly beat the egg and add the milk. Pour over the bread and stir the bread to coat. Place the margarine on top. Pop it into the oven for about 20 minutes or until the top is lightly golden brown. Remove from the oven and place the blueberries on top. Drizzle the maple syrup on top or sprinkle with powdered sugar and serve.
- 2 pieces day old bread or 4 small pieces of French bread
- 1 large egg
- 2 tablespoons of milk
- 1 teaspoon of butter or margarine
- A handful of fresh blueberries
- Sugar free maple syrup
- Preheat oven 200 or 180 for fan forced. Lightly spray a decent size ramekin with cooking spray.
- Tear the bread into rough pieces and fit as many as possible into the ramekin.
- In a small bowl or coffee cup, lightly beat the egg and add the milk. Pour over the bread and stir the bread to coat. Pop it into the oven for about 20 minutes or until the top is lightly golden brown. Remove from the oven and place the blueberries on top. Drizzle the maple syrup on top or sprinkle with powdered sugar and serve.