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<v Speaker 1>Let's get started on technique of the week. I know

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<v Speaker 1>that we've got you know, we're in passovers going on

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<v Speaker 1>starts today, and then you know Easter is going to.

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<v Speaker 2>Hit because they're always very close.

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<v Speaker 1>And when I think about Easter, or I think about

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<v Speaker 1>family time together or any of these things.

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<v Speaker 2>I think about cast roles.

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<v Speaker 1>Cast Roles are one of those things that are beautifully combined.

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<v Speaker 1>They're magical together. They're a one dish, you know, concoction.

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<v Speaker 1>And to be able to do that, there's something very

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<v Speaker 1>satisfying about being able to put something together in one dish.

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<v Speaker 1>And it's this communal experience. Everybody takes a scoop or

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<v Speaker 1>whatever it is, on to the plate. And I came

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<v Speaker 1>across one that I had never ever seen before, and

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<v Speaker 1>I came across a couple of weeks ago, and I'm like,

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<v Speaker 1>I got to talk about this on the show.

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<v Speaker 2>It just is It sounds wonderful to me. Now, I

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<v Speaker 2>will put a disclaimer.

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<v Speaker 1>I have not tried this yet, but it is on

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<v Speaker 1>my list because I'm going through stuff that I like

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<v Speaker 1>to experiment with.

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<v Speaker 2>So just hear this out. Just mine tastes this for

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<v Speaker 2>a second.

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<v Speaker 1>Everybody ready, peanut butter and jelly, French toast casserole. Come on,

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<v Speaker 1>come on, right up, peep, Robin, is there something you

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<v Speaker 1>want to Why are you shaking your head? No?

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<v Speaker 2>Thank you? No? Think you don't like peeb and j

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<v Speaker 2>You don't like peanut butter and jelly. I do, I do,

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<v Speaker 2>But I don't like castrole. We do you like French toast?

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<v Speaker 1>Yeah?

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<v Speaker 2>Okay, so where am I losing you? Here? The container?

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<v Speaker 2>The nine by thirteen is the problem. Yeah, of course,

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<v Speaker 2>it's always that. Can you make it for me, Neil,

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<v Speaker 2>and then I'll I'll eat it? Like we don't have

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<v Speaker 2>to make any for Robin.

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<v Speaker 1>I think you should cook some for me stuff I can't. Yeah, yeah,

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<v Speaker 1>you don't have to tell me you'll eat something. We've

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<v Speaker 1>been working on the program for you for some time,

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<v Speaker 1>with you for some time, and I've seen that I

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<v Speaker 1>get served second, sometimes third or fourth, so we all know.

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<v Speaker 1>So just the thought, just mind tasting that and you

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<v Speaker 1>know what comes to mind. And my sister in law

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<v Speaker 1>said this to her because she likes to cook and

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<v Speaker 1>bake and stuff like that, and I'm like, oh m G,

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<v Speaker 1>and she goes, you know what, that might even be

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<v Speaker 1>better than a monte Cristo. Now I don't know about

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<v Speaker 1>that because I'm a big fan, but I can see

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<v Speaker 1>where the Monte Cristo you have ham, you have cheese,

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<v Speaker 1>you have the brioche and the deep frying of it,

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<v Speaker 1>and often that you're gonna dip it in a jam.

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<v Speaker 1>So there's gonna be some similars here, similarities here, and

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<v Speaker 1>I thought, maybe I'll add some ham to this, some cheese.

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<v Speaker 1>I'm not looking at you anymore, Robin, You're not helpful,

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<v Speaker 1>so just it intrigued me. So you get you're nine

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<v Speaker 1>x thirteen dish. You're baking dish, and of course that's

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<v Speaker 1>going to be an important part of it. And basically

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<v Speaker 1>what you're doing is you're making pbe and j's and

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<v Speaker 1>you're cutting them into quarters, into triangles, and then you're

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<v Speaker 1>stacking them in the casserole dish after you butter the edges,

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<v Speaker 1>and then you soak it overnight in your custard. Now,

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<v Speaker 1>your custard is your egg base that you are using

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<v Speaker 1>when you make your traditional French toast or the pen

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<v Speaker 1>pardue if you want to get all fancy with your friends,

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<v Speaker 1>and so that's the basis of it. Now, I don't

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<v Speaker 1>really use a recipe for my custard anymore. You just

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<v Speaker 1>you know the ratios whether you're using cream or whole

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<v Speaker 1>milk or whatever you're doing, you kind of get your ratios.

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<v Speaker 1>But I'll break down some of this for you in

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<v Speaker 1>a moment. But to me, the thought of that soaking

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<v Speaker 1>that up, baking it off, and having that, you know,

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<v Speaker 1>essentially at that point it's a bread pudding. But PEB

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<v Speaker 1>and J bread pudding.

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<v Speaker 2>Come on.

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<v Speaker 1>Talking about the pep and J French toast casserole that

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<v Speaker 1>I'm sort of obsessed with. I have not made it

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<v Speaker 1>as of yet because I have my wife who doesn't

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<v Speaker 1>eat like you shouldn't do dairy and stuff like that,

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<v Speaker 1>and then I have my boy and me, and cast

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<v Speaker 1>roles are for families. Cast Roles are for you know,

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<v Speaker 1>that's for you know, big families. So throwing up a

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<v Speaker 1>cast role for two doesn't always work, although I've done it.

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<v Speaker 1>I've made lasagna for two. Come on, you can do it.

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<v Speaker 1>But I'm obsessed with this, so I wanted to bring

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<v Speaker 1>it to your eye, volleyballs and your tasting. In this case,

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<v Speaker 1>you're gonna use brioche.

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<v Speaker 2>Bread.

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<v Speaker 1>Brioche is a high, aggy bet of bread, very decadent

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<v Speaker 1>and lovely. It used to be kind of difficult to find,

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<v Speaker 1>but now you can find it in most You can

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<v Speaker 1>find sliced brioche bread. It's wonderful. You need about seven

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<v Speaker 1>tablespoons peanut butter, seven tablespoons of jam. Don't tell me

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<v Speaker 1>how much jam and peanut butter I need. I will

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<v Speaker 1>decide for the custard you're using about a cup of

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<v Speaker 1>milk or cream, depending on what you want to use.

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<v Speaker 1>Three large eggs, two tablespoons of honey.

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<v Speaker 2>I like that.

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<v Speaker 1>Addition, two tablespoons vanilla extract. That's I use that as

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<v Speaker 1>well in my custard, and quarter teaspoons.

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<v Speaker 2>Salt.

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<v Speaker 1>Do not forget salt. Salt enhances flavor. It's a flavor enhancer.

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<v Speaker 1>It should not make things salty necessarily. Often if it's salty,

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<v Speaker 1>you've gone too far. But what it will do is

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<v Speaker 1>it will take the things that are sweet, the things

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<v Speaker 1>that are nutting in this case of peanut butter, and

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<v Speaker 1>it's going to enhance those things and really make it pop. Now,

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<v Speaker 1>sometimes I don't know that I would do it in

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<v Speaker 1>this one. Sometimes I will use a little orange zest

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<v Speaker 1>or something in my custard to really make it pop,

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<v Speaker 1>But that's your bake. Bakesic custard for this one tablespoon

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<v Speaker 1>of confection or sugar if you want to put that

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<v Speaker 1>over it, a little powdered sugar. You can also use

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<v Speaker 1>maple syrup on top of it when you're eating it.

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<v Speaker 1>But you're basically spraying your pan. Whether it's an eight

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<v Speaker 1>by twelve or nine by thirteen is probably what I'd use.

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<v Speaker 1>Get a baking dish, nonstick cooking spray. Set that aside.

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<v Speaker 1>You set out the bread slice. You make your pev

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<v Speaker 1>and jays. You cut them into quarters so they're triangles.

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<v Speaker 1>You set them in there, butting them up right next

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<v Speaker 1>to each other. Then you soak them with that custard.

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<v Speaker 1>After you whisk the milk and the eggs and the

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<v Speaker 1>honey and the vanilla salt and all that together, you

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<v Speaker 1>drizzle it over all the sandwiches. You want it to

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<v Speaker 1>be well coated. It's gonna pool at the bottom of

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<v Speaker 1>the beginning. That's okay, because it's gonna absorb that later

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<v Speaker 1>in your preheat that you want that overnight at least

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<v Speaker 1>eight hours or overnight pre heat the oven to three

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<v Speaker 1>fifty and you bake that cast role in the preheated

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<v Speaker 1>oven covered for thirty minutes.

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<v Speaker 2>You remove the foil. This is to get the browning.

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<v Speaker 1>Now bake until the sandwiches start to crisp and turn

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<v Speaker 1>golden brown.

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<v Speaker 2>This is killing me.

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<v Speaker 1>Twenty to thirty minutes more. Sprinkle with the confection or sugar,

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<v Speaker 1>and you put that together. Some people use chocolate chip

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<v Speaker 1>briocha bread if you can find it. I apparently Aldi

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<v Speaker 1>has that. I've never had it, and things like that,

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<v Speaker 1>and bring an extra layer of flavor there.

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<v Speaker 2>If you try it, let me know.

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<v Speaker 1>I want to hear from you, because man, maybe I'll

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<v Speaker 1>maybe I'll do a small batch of it tomorrow and

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<v Speaker 1>see if I can try that out. But I just thought, wow,

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<v Speaker 1>just just awesome sounding, so