i am feeling my creativity open up when looking at the ingredients available at mealtime. this concoction worked out well. it was inspired by a french toast bake we like to be lucky enough to find in the whole foods hot food bar. i had half a loaf of french bread in the freezer along with some farmers market kale, peppers and eggs. i spent the morning digging up potatoes, and pitchforked a few…so those made an exciting side (because they were ours…not because i did anything too exciting to them). :)
savory french toast bake
half loaf french bread, torn or cut into about 1 inch cubes
5 eggs, cracked, beaten
red pepper, diced
kale, de-stemmed, chopped
a glug of milk
salt + pepper flakes
butter a 9 inch glass dish. add the milk to the eggs and mix. plop about half of the bread, half of the pepper, half of the kale, and a sprinkle of s + p into the dish and pour half of the egg mixture over. repeat. bake for around 20 minutes at 400 F, or until cooked through.
(this time i baked my cubed potatoes at 420 F for about 30 minutes, then put the savory french toast bake in next to it for about 15-20 minutes. it would be good with a sprinkle of cheese too.)
enjoy!
love,
jane
half loaf french bread, torn or cut into about 1 inch cubes
5 eggs, cracked, beaten
red pepper, diced
kale, de-stemmed, chopped
a glug of milk
salt + pepper flakes
butter a 9 inch glass dish. add the milk to the eggs and mix. plop about half of the bread, half of the pepper, half of the kale, and a sprinkle of s + p into the dish and pour half of the egg mixture over. repeat. bake for around 20 minutes at 400 F, or until cooked through.
(this time i baked my cubed potatoes at 420 F for about 30 minutes, then put the savory french toast bake in next to it for about 15-20 minutes. it would be good with a sprinkle of cheese too.)
enjoy!
love,
jane
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