In today's Family Farm Vlog, our friends over at spencer farm have rescued 3 little kittens and MC and Ms. cog hill want one to be the new barn cat here on the homestead.
Overnight French Toast Recipe: (Source NY Times Cooking)
2 tablespoons unsalted butter, softened, plus more for baking dish
1 pound enriched bread, such as brioche, challah or panettone sliced 3/4-inch thick
¼ cup golden raisins (optional)
6 large eggs
2 ½ cups whole milk
½ cup heavy cream
⅓ cup light brown sugar
½ teaspoon ground cinnamon
Pinch of freshly ground nutmeg
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
⅓ cup pecans, chopped (optional)
Confectioners’ sugar for dusting (optional)
Maple syrup, for serving
Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners’ sugar and serve with maple syrup.