3 Jun

I’m a criminal. I admit. I stalk unsuspecting, beautiful, innocent, sumptuous recipes (not sure where I was going with that were you) on the blogosphere. And then I make them. And then I EAT THEM. And sometimes I serve this food to other people, and they compliment me on this food like it was all my idea. LIKE I CAME UP WITH IT ON MY OWN. LIKE I SPENT HOURS SCOURING COOKBOOKS AND TWEAKING SPICES TO GET EVERYTHING PERFECT. I just smile and nod, but in my heart I know I am nothing more than a despicable FOOD PLAGIARIZER. A quick google search, and here I am with perfect recipe blogger approved, often tested by dozens of commenters. OH MY SLOTH ABOUNDS.

Just when I think I can sink no lower. I come across this.

FOOD BLOG FRIDAY. Pinch my salt plans to feature recipes from other blogs. ON FRIDAYS. Well, if she can. I CAN. Ladies and gentleman, I give you THIEVING THURSDAY. Let’s call a spade a spade, shall we. I just stole stealing. I, the Roommate, will feature recipes lovingly ripped off from blogs across the interweb. There will be major players and hometown heroes.

But for now let’s kick things off with some tasty breakfast from that accidental country girl, Pioneer Woman. One whose own butter obsession make my feelings toward that all powerful dairy product appear merely apathetic. She’s a goddess.

Baked French Toast (Roommate’s Walnut Version), barely adapted from the Pioneer Woman

1 loaf of crusty french bread (not sandwhich!), preferably a day old
8 eggs
2 cups milk
1/2 cup cream
3/4 sugar
2 Tbsp vanilla
1/2 cup flour
1/2  cup brown sugar, firmly packed
1 tsp cinnamon
1/4 tsp salt
1/2 cup butter
1 cup walnuts, coarsely chopped

Step 1: Grease a 9×13 in pan with butter, tear up bread (or cut up if you’re not in the mood to tear) into chunks, and put chunks in pan.


Step 2: Whisk together eggs, milk, cream, regular sugar, and vanilla.


Step 3: Pour liquid mixture over bread and cover. Place in fridge to soak for several hours or overnight, whatever suits your fancy.

Ready for fridge

Step 4: Onward and upward! To topping! Whisk together remaining dry ingredients (not the nuts!) Using a pastry cutter or fork, add in the butter until the topping takes on a coarse crumb texture. If you make the topping ahead of time, it can be store in this state in a plastic bag in the fridge.


Step 5: When your ready to bake, preheat your oven to 350 degrees F. Remove your bread and topping from fridge. Sprinkle walnuts over bread mixture and then finish off with topping. Place in oven and bake for about 45 minutes for bread pudding consistency, longer for a drier finish.

Ready for oven!


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