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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Colleen Williams
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Maybe it's a good thing that my blood sugar has been dipping low.

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
1 Baked French Toast Ingedients.JPG

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!

Whiskin' with Alice

Whiskin' with Alice

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.

The pour!

The pour!

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).

4 Baked French Toast - Finale.JPG

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

5 Cheesecake Pie Ingredients.JPG

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
6 Cheesecake Pie - Beans for shaping.JPG

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.

Naked on the internet

Naked on the internet

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.

8 Cheesecake Pie Raspberry Sauce.JPG

Put an additional 3 cups of fresh raspberries on top.

9 Cheesecake Pie Finale.JPG

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!