Today's offering..... French toast casserole.
Whole grain bread, cubed, and pressed down into a heavily buttered baking dish. How heavily buttered? Like..... half a stick heavy. Smear it on there good and heavy.
In a bowl, eight fresh eggs, a splash of whole milk, a SPLOOSH of French Vanilla Kahlua, some fresh ground nutmeg, a dash of cinnamon, and a kind thought.... all beaten till smooth. Pour over the bread and set aside to soak.
Heat a brick of cream cheese in the nuker till soft (60 seconds), and blend it with blackberry compote (Yes.... I had leftover blackberry compote in my fridge. Don't you?). If you don't have blackberry compote on hand, any good jam you love will do. Drop spoonfuls of the blackberry cream cheese icing on the now-soaked bread cubes, and spread gently to sort of 'ice' the French toast.
Bake an hour at 350, uncovered.
When done, remove from the oven and spread the cream cheese icing a bit more. Slice and plate with a dab of butter and a drizzle of maple syrup.
It's..... um..... well....... acceptable.
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