Cranberry White Chocolate Baked French Toast Recipe

One of my favorite parts of grocery shopping is walking by the bakery section and smelling all of the fresh baked bread.  I have very, very, very little self restraint when it comes to bread.  So I find myself bringing home a large loaf of fresh baked French bread for just Bill and I.  Even for me this is a lot of bread for two people.  It is always amazing the day of, but I have a difficult time keeping it fresh over the next few days.  So I came up with this baked French toast recipe to use up my day old bread. 

Baked French toast is delicious and less hassle than making typical French toast.  Just throw it all into a baking dish, let it sit over night and then put it in the oven.  Baked French toasts are perfect for a brunch as it allows you to enjoy your time with your guests while the oven does all of the work, but you end up with the flavors of a French toast.  Feel free to mix up the cranberries and white chocolate with any other flavors that you enjoy. 

Cranberry White Chocolate Baked French Toast Recipe

Preheat oven to 350^o

1/2 loaf French bread, day old and cut into chunks

4 eggs

2/3 cup milk (I used Skim)

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 cup dried cranberries

1/2 cup white chocolate chip chunks

Place the French bread chunks into an 8X8 baking dish. 

In a medium sized bowl, whisk together eggs, milk, vanilla and cinnamon.  Pour the egg mixture evenly over the bread.  Next, sprinkle the cranberries and white chocolate chunks over the bread egg mixture.  If necessary, use a spoon and stir the bread so that it is evenly coated with the egg mixture.

Place in the refrigerator for at least 3 hours or overnight.  When ready, bake for 25-30 minutes until top is golden brown.

Serve warm and enjoy!

Day Eleven: Chewy White Chocolate Chip Ginger Cookies Recipe

Day 11 of the PammiCakes 12 Days of Christmas Indulgences brings you Chewy White Chocolate Chip Ginger Cookies.  These cookies are sugar and spice and everything nice!

I love how ginger works so well in savory and sweet foods.  The ginger in these cookies is complemented nicely with the creamy white chocolate chips.  I made these cookies extra big, plus they are soft and chewy.  Enjoy!

Chewy White Chocolate Ginger Cookies Recipe

Recipe Modified from A Farm Girls Dabbles

Preheat oven to 350°

3/4 c. butter
1 c. brown sugar
1 large egg
1/4 c. molasses
2 c. all-purpose unbleached flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. cloves
1/2 tsp. salt
3/4 cup white chocolate chips
sugar, for rolling dough balls in

Beat butter and sugar until creamy.  Add egg and molasses and beat until well mixed.  

Combine all the dry ingredients in one bowl and stir well.  Add wet ingredients until well combined.  Fold in chocolate chips.

Chill dough for at least 2 hours or overnight, as the dough is quite sticky.  Roll dough into 1″ balls and then roll the balls in sugar.  Place sugared dough balls on parchment lined baking sheet and bake until cracks form on top of the cookie, about 8 to 10 minutes (Mine took about 15 minutes because I made mine cookies about 1.5’’).  

Remove from the oven and let sit on the baking sheet for a few minutes before moving to a cooling rack.