Happy New Year!!
I've been cooking up a storm throughout the holiday season. Lots of tried-and-true favorites (which I've already blogged about), and lots of new recipes and experiments.
This is what I made last night for our New Year's Eve dinner. Heart-shaped lobster ravioli.
This recipe was filed under Good, But Not Good Enough To Blog About. Not good enough partly because a. I was happy with the sauce, however the pasta dough could use some work but mostly because b. it took me two frustrating hours to make.
And so my streak of so-so recipes continued.
Until this morning, that is.
I think my streak of cooking & baking failures has finally ended!
It took this package of not-quite-fresh bread to get me rolling. Ba-dum-bum, pun intended. Rolls, get it?
Okay, my comedic timing still needs work. Something else to shoot for in 2014.
Anyway, back to our story....
Stale bread or rolls are perfect for making French toast. I've never, ever had success making any type of French toast casserole, however. Oh, I've certainly tasted casseroles that I liked. One time I was at a friend's house and she had made a spectacular cinnamon French toast casserole.
She sent me the link to the online recipe and I only looked at it long enough to see that it called for three sticks of butter. I. Just. Can't. Not even for special occasions. Unless it would provide at least 24 servings, but then only because if I were to host a breakfast for 24 I'd be frantic enough that I wouldn't care how much butter I used. Yet again, I digress.
I'll cut to the chase: I've attempted to make many French toast casseroles that weren't loaded with butter. And I've never liked any of them. Until today!
I googled like crazy and adapted a Kraft recipe to suit my needs. Ironically, there was no butter in the original recipe. I decided that butter wasn't the enemy after all and used a teaspoon or so to grease the pan.
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