Cathedral Nursery School
110 Rockaway Avenue, Garden City, NY 11530
(516) 746-3311  Fax  (516) 746-3384
e-mail: cathedralns@gmail.com

Mrs. Cina’s Baked French Toast

1 quart heavy cream

2 tsp. vanilla extract

8 egg yolks

¾ sugar

2 lbs. Challah bread (cut into 1-inch slices)

4 tbls. Unsalted butter, melted

 

-This recipe can be made a day or two before needed.

-Butter a 10 inch spring form pan.
-Wrap the bottom and sides with foil, making the pieces long enough to fold up and over the top of the pan while baking.
-A criss-cross pattern of two or more long pieces of foil works best.
-Combine the cream and vanilla bean in a medium saucepan over medium heat just long enough to warm the cream, about five minutes. -Remove from the heat and let the mixture steep until cool about fifteen minutes.
-Pour the cream into a large bowl; add the egg yolks and sugar, then whisk the mixture until combined.
-Start placing the bread in the pan fitting it tightly; pour ¼ of the cream mixture evenly over bread.
-Repeat with three more layers, pouring the cream slowly as it soaks into the bread.
-Fold the foil over the top of the pan and place in the refrigerator with a plate on top with a can of beans or another heavy can from the pantry to weigh down the bread.
-Refrigerate for about one hour. Remove the plate and can.
-Preheat the oven to 325. Place the spring form pan in a large roasting pan and pour water around the pan up until it comes to halfway up the pan’s side.
-Bake for 1 ½ hours. Remove from the water bath, open the foil and cool.
-If not using until the next day, recover and place in refrigerator.
-When you are ready to serve, heat the oven to 350, remove the foil and place the French toast on a cookie sheet.
-Brush with melted butter and sprinkle with cinnamon sugar and chopped pecans.
-Bake for 10 minutes until lightly browned.
 
Enjoy!  Christmas 2016
 Mrs. Schoelle’s Sausage Egg Puff
 
Preheat oven to 350 degrees (You can double this recipe!)
 

3 slices of “day old” bread cubed

1 lb. pork sausage
2 cups shredded cheddar cheese
6 eggs
2 cups milk
Salt
1 tsp. dry mustard
 

-Grease casserole dish. Brown sausage on stove. Spread bread cubes in casserole dish .

-Add cooked sausage and cheese onto bread. Combine eggs, milk, salt and mustard.
-Pour over bread, sausage, and cheese mixture. Cover overnight.
 -Bake for 35 to 40 minutes or until it is firm.
Our beautiful 2017 Christmas tree decorated with ornaments made by each student in our school.