RECIPE OF THE WEEK: Baked French Toast and Raspberry Cheesecake PIE

Maybe it's a good thing that my blood sugar has been dipping low.
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Publish date:
December 15, 2016
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french toast, recipe, Recipe Of The Week, Cheesecake, ROTW

I haven’t been feeling too great this past week and into the weekend. Blame it on the 'betes – my blood sugar went low on Friday and I’ve felt messed-up for a few days. So when I was cruising through the comments of last week’s ROTW, the “Baked French Toast” stuck out; it was by the beloved Pioneer Woman, of course, but when I skimmed the ingredients, it was a short list. That spoke volumes. So, thank you, Toonces, for an exceptional request.

I’ve amended the original recipe a little – I just halved it, which isn’t a big deal. Basically my ingredients are:

  • 4 whole eggs
  • 1 c milk
  • ¼ c heavy cream
  • ¼ c sugar
  • ¼ c brown sugar
  • 1 tbsp vanilla

The topping:

  • ¼ c flour
  • ¼ c brown sugar
  • ½ tsp cinnamon
  • 1/8 tsp salt
  • And ½ a stick of cold butter, cut into small squares

This is also, I might add, a carb bomb (saying this out loud is very awkward, just FYI). So maybe it was a good thing that my blood sugar has been dipping low; after a dish like this, well, let’s just say, thank you, modern medicine!

So, super easy: I tore up 1 and ½ baguette (she uses a large loaf so I thought baguette would help to cut in half), poured the liquidy whisked mixture all over it, created the topping and sprinkled it all over, baked for 45 minutes.

I don’t know why I thought I should top this like a Belgian waffle. To be honest, I was just really feeling strawberries, but also, syrups tend to have a terrible effect on my body so I wanted to do something a little different. You do you, though. I remember, growing up, maple syrup on French toast was basically heaven in an eggy, tender little bite.

*stares off into space*

So, snapping out of it, I sliced some freshly sliced strawberries and piled a swoosh of whipped cream (no way was I making whipped cream after this weekend of lethargy — I just grabbed the Reddi Whip).

Et voila! As French as a Pioneer woman, I’m guessing.

Or, as French as another sweet, sweet dish creation (which is also not really French). Our apartment is a pie apartment, meaning we love to kick it with pies, and given that my boyfriend loves to make pies – one year I gave him Ken Haedrich’s Pie, a book heavier than a pit bull and that quickly became the kitchen bible – I thought I’d share his latest recipe for Raspberry Cheesecake Pie. (This begs the question: Are all cheesecakes pie? Or are they cakes, like their name? I just read the answer: “…in short, a cheesecake is a pie. It can also be a cake, but it can't not be a pie.” Ahhh yes, words to live by.)

Raspberry Cheesecake Pie

Filling:

  • 4 eggs
  • 2 8oz packets of Philadelphia Cream Cheese
  • ½ c sour cream
  • 1 tbsp vanilla
  • 1 tbsp corn starch (optional – it makes it set)
  • 1 c sweetened condensed milk
  • ¼ c of lemon juice

Crust:

(Word to the wise: It’s just so much easier to use store-bought or line your pie pan with graham cracker and butter, but if you like to make your own crusts, don’t let nobody stop you, girl.)

  • 6 tbsp of butter
  • 2 tbsp of Crisco
  • 1 c of flour
  • ½ c ice water

Method: Roll together quickly, keep it cold and then line your pie pan. Cover with parchment and fill it with beans to keep its shape. 10 min at 425°. Take the beans and parchment out, and cook for an additional 15 - 20 minutes. Wait until the pie crust is completely cool before adding any filling!

Meanwhile, mix the ingredients for the cheesecake — whip cream cheese, add the condensed milk and whip thoroughly. Then add one egg at a time, beating each one in completely. After beaten in, add the remaining ingredients. Cook at 325° for one hour, then chill for 4 hours before adding the topping.

Raspberry topping:

Smash 2 c raspberry until it is about 1 cup. Mix with 1 c of sugar, 3 tbsp corn starch and ½ c water in a sauce pan. Bring to boil, constantly stirring until the consistency is a bit like runny jam. Take off heat and continue stirring for 2 min. Cool completely.

Put an additional 3 cups of fresh raspberries on top.

So now that we’ve covered sugar shock, I want to know, what’s your go-to dessert, either to make or to order? A tweeter recommended this raw and gluten-free vegan chocolate pecan pie, which sounds pretty solid. Mine is probably cheesecake, but I also have a wicked sweet tooth. Peanut butter and chocolate, forget it.

Damn you, pancreas!