Tuesday, June 21, 2011

Tasty Tuesday: French Toast Casserole


24 oz loaf of bread (buttermilk or brioche is best, get thick sliced)
8 oz cream cheese
10 eggs
2 1/2 c. milk
6 Tbs. butter, melted
1/3 c. maple syrup

Cut the bread and cream cheese into chunks. Layer half of the bread into the bottom of a 9x13-inch greased baking dish. Layer cream cheese on top and then layer in the remaining bread. In a blender combing all the wet ingredients. Pour evenly over the bread/cream cheese layers. Press the top layer down until completely wet. Cover with plastic wrap and refrigerate overnight (at least 4-6 hours). Bake at 350 for 50-55 minutes or until set in the middle. Serve warm with apple cider syrup.

Apple Cider Syrup

3/4 c. sugar
4 tsp. corn starch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. Red Barn apple juice
1 Tbs. lemon juice
3 Tbs. butter

Combing all the dry ingredients into a bowl and stir to combine thoroughly. Combine the apple and lemon juices in a sauce pan. Gradually add in the dry ingredients and bring to a boil for one minute. Remove from heat and add in the butter, stirring until melted.


Sunday, June 19, 2011


If you feel like there hasn't been a new post on the blog for a month, you'd be right. We have been keeping busy on the farm getting preparations ready to harvest this year's crop. We've also been busy taking care of our expanding family! The Rowley family had two new additions in May, and another on the way! Check back later this week for what's new on the farm, as well as some new recipes to try.