Hye Thyme Cafe: Mocha Cappuccino Overnight French Toast Casserole

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Thursday, July 10, 2014

Mocha Cappuccino Overnight French Toast Casserole

Mocha Cappuccino Overnight French Toast Casserole : Hye Thyme Cafe

Having been gifted a two-pound bag of leftover 4th of July hamburger buns, I was planning to grind and freeze them for future use in meatloaf, etc., but then I thought about the jar of Jif Mocha Cappuccino Hazelnut Spread I recently won as part of a Smuckers prize pack. I had been wanting to break into that but needed an excuse since I already have an open jar of Nutella in the pantry.

Given how soft and squishy (and sometimes chewy) hamburger buns are, if you are going to try this, I would suggest letting them dry out for a few days first. For a firmer texture, a large loaf of Challah Bread is a really good option, but I've made French Toast with baguettes and all kinds of bread before.

Although I made this as a French Toast Casserole for a breakfast dish - in thinking about the "cappuccino" as that morning cup of coffee - this could easily be served as a bread pudding for dessert. Just top on a dollop of fresh whipped cream, or maybe a scoop of ice cream.

2 lb bag of hamburger buns (or large loaf of challah, etc.)
3 c milk
4 eggs
1 c Jif Mocha Cappuccino Hazelnut Spread
1 t vanilla
Powdered sugar

  1. Cube the bread and spread into a buttered or sprayed roasting pan or casserole dish
  2. Whisk together the milk, eggs, hazelnut spread, and vanilla
  3. Pour the liquid mixture over the bread, pressing down to make sure all the liquid is soaked up by the bread
  4. Cover and refrigerate overnight
  5. Remove casserole from fridge to warm up a bit while preheating the oven to 350
  6. Cover lightly with foil and bake for 30"
  7. Remove foil and cook for another 20" or so until set (if you're within smelling distance, your nose should tell you when it's ready)
  8. Cut into squares and dust with powdered sugar

Transfer cubed bread to buttered baking dish
Whisk together milk, eggs, hazelnut spread, and vanilla

Pour liquid over bread, cover and chill overnight
Bake at 350, covered for 30" then uncovered for 20" - dust with powdered sugar

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...