Speaker 1: Let's get started on technique of the week. I know
Speaker 1: that we've got you know, we're in passovers going on
Speaker 1: starts today, and then you know Easter is going to.
Speaker 2: Hit because they're always very close.
Speaker 1: And when I think about Easter, or I think about
Speaker 1: family time together or any of these things.
Speaker 2: I think about cast roles.
Speaker 1: Cast Roles are one of those things that are beautifully combined.
Speaker 1: They're magical together. They're a one dish, you know, concoction.
Speaker 1: And to be able to do that, there's something very
Speaker 1: satisfying about being able to put something together in one dish.
Speaker 1: And it's this communal experience. Everybody takes a scoop or
Speaker 1: whatever it is, on to the plate. And I came
Speaker 1: across one that I had never ever seen before, and
Speaker 1: I came across a couple of weeks ago, and I'm like,
Speaker 1: I got to talk about this on the show.
Speaker 2: It just is It sounds wonderful to me. Now, I
Speaker 2: will put a disclaimer.
Speaker 1: I have not tried this yet, but it is on
Speaker 1: my list because I'm going through stuff that I like
Speaker 1: to experiment with.
Speaker 2: So just hear this out. Just mine tastes this for
Speaker 2: a second.
Speaker 1: Everybody ready, peanut butter and jelly, French toast casserole. Come on,
Speaker 1: come on, right up, peep, Robin, is there something you
Speaker 1: want to Why are you shaking your head? No?
Speaker 2: Thank you? No? Think you don't like peeb and j
Speaker 2: You don't like peanut butter and jelly. I do, I do,
Speaker 2: But I don't like castrole. We do you like French toast?
Speaker 1: Yeah?
Speaker 2: Okay, so where am I losing you? Here? The container?
Speaker 2: The nine by thirteen is the problem. Yeah, of course,
Speaker 2: it's always that. Can you make it for me, Neil,
Speaker 2: and then I'll I'll eat it? Like we don't have
Speaker 2: to make any for Robin.
Speaker 1: I think you should cook some for me stuff I can't. Yeah, yeah,
Speaker 1: you don't have to tell me you'll eat something. We've
Speaker 1: been working on the program for you for some time,
Speaker 1: with you for some time, and I've seen that I
Speaker 1: get served second, sometimes third or fourth, so we all know.
Speaker 1: So just the thought, just mind tasting that and you
Speaker 1: know what comes to mind. And my sister in law
Speaker 1: said this to her because she likes to cook and
Speaker 1: bake and stuff like that, and I'm like, oh m G,
Speaker 1: and she goes, you know what, that might even be
Speaker 1: better than a monte Cristo. Now I don't know about
Speaker 1: that because I'm a big fan, but I can see
Speaker 1: where the Monte Cristo you have ham, you have cheese,
Speaker 1: you have the brioche and the deep frying of it,
Speaker 1: and often that you're gonna dip it in a jam.
Speaker 1: So there's gonna be some similars here, similarities here, and
Speaker 1: I thought, maybe I'll add some ham to this, some cheese.
Speaker 1: I'm not looking at you anymore, Robin, You're not helpful,
Speaker 1: so just it intrigued me. So you get you're nine
Speaker 1: x thirteen dish. You're baking dish, and of course that's
Speaker 1: going to be an important part of it. And basically
Speaker 1: what you're doing is you're making pbe and j's and
Speaker 1: you're cutting them into quarters, into triangles, and then you're
Speaker 1: stacking them in the casserole dish after you butter the edges,
Speaker 1: and then you soak it overnight in your custard. Now,
Speaker 1: your custard is your egg base that you are using
Speaker 1: when you make your traditional French toast or the pen
Speaker 1: pardue if you want to get all fancy with your friends,
Speaker 1: and so that's the basis of it. Now, I don't
Speaker 1: really use a recipe for my custard anymore. You just
Speaker 1: you know the ratios whether you're using cream or whole
Speaker 1: milk or whatever you're doing, you kind of get your ratios.
Speaker 1: But I'll break down some of this for you in
Speaker 1: a moment. But to me, the thought of that soaking
Speaker 1: that up, baking it off, and having that, you know,
Speaker 1: essentially at that point it's a bread pudding. But PEB
Speaker 1: and J bread pudding.
Speaker 2: Come on.
Speaker 1: Talking about the pep and J French toast casserole that
Speaker 1: I'm sort of obsessed with. I have not made it
Speaker 1: as of yet because I have my wife who doesn't
Speaker 1: eat like you shouldn't do dairy and stuff like that,
Speaker 1: and then I have my boy and me, and cast
Speaker 1: roles are for families. Cast Roles are for you know,
Speaker 1: that's for you know, big families. So throwing up a
Speaker 1: cast role for two doesn't always work, although I've done it.
Speaker 1: I've made lasagna for two. Come on, you can do it.
Speaker 1: But I'm obsessed with this, so I wanted to bring
Speaker 1: it to your eye, volleyballs and your tasting. In this case,
Speaker 1: you're gonna use brioche.
Speaker 2: Bread.
Speaker 1: Brioche is a high, aggy bet of bread, very decadent
Speaker 1: and lovely. It used to be kind of difficult to find,
Speaker 1: but now you can find it in most You can
Speaker 1: find sliced brioche bread. It's wonderful. You need about seven
Speaker 1: tablespoons peanut butter, seven tablespoons of jam. Don't tell me
Speaker 1: how much jam and peanut butter I need. I will
Speaker 1: decide for the custard you're using about a cup of
Speaker 1: milk or cream, depending on what you want to use.
Speaker 1: Three large eggs, two tablespoons of honey.
Speaker 2: I like that.
Speaker 1: Addition, two tablespoons vanilla extract. That's I use that as
Speaker 1: well in my custard, and quarter teaspoons.
Speaker 2: Salt.
Speaker 1: Do not forget salt. Salt enhances flavor. It's a flavor enhancer.
Speaker 1: It should not make things salty necessarily. Often if it's salty,
Speaker 1: you've gone too far. But what it will do is
Speaker 1: it will take the things that are sweet, the things
Speaker 1: that are nutting in this case of peanut butter, and
Speaker 1: it's going to enhance those things and really make it pop. Now,
Speaker 1: sometimes I don't know that I would do it in
Speaker 1: this one. Sometimes I will use a little orange zest
Speaker 1: or something in my custard to really make it pop,
Speaker 1: But that's your bake. Bakesic custard for this one tablespoon
Speaker 1: of confection or sugar if you want to put that
Speaker 1: over it, a little powdered sugar. You can also use
Speaker 1: maple syrup on top of it when you're eating it.
Speaker 1: But you're basically spraying your pan. Whether it's an eight
Speaker 1: by twelve or nine by thirteen is probably what I'd use.
Speaker 1: Get a baking dish, nonstick cooking spray. Set that aside.
Speaker 1: You set out the bread slice. You make your pev
Speaker 1: and jays. You cut them into quarters so they're triangles.
Speaker 1: You set them in there, butting them up right next
Speaker 1: to each other. Then you soak them with that custard.
Speaker 1: After you whisk the milk and the eggs and the
Speaker 1: honey and the vanilla salt and all that together, you
Speaker 1: drizzle it over all the sandwiches. You want it to
Speaker 1: be well coated. It's gonna pool at the bottom of
Speaker 1: the beginning. That's okay, because it's gonna absorb that later
Speaker 1: in your preheat that you want that overnight at least
Speaker 1: eight hours or overnight pre heat the oven to three
Speaker 1: fifty and you bake that cast role in the preheated
Speaker 1: oven covered for thirty minutes.
Speaker 2: You remove the foil. This is to get the browning.
Speaker 1: Now bake until the sandwiches start to crisp and turn
Speaker 1: golden brown.
Speaker 2: This is killing me.
Speaker 1: Twenty to thirty minutes more. Sprinkle with the confection or sugar,
Speaker 1: and you put that together. Some people use chocolate chip
Speaker 1: briocha bread if you can find it. I apparently Aldi
Speaker 1: has that. I've never had it, and things like that,
Speaker 1: and bring an extra layer of flavor there.
Speaker 2: If you try it, let me know.
Speaker 1: I want to hear from you, because man, maybe I'll
Speaker 1: maybe I'll do a small batch of it tomorrow and
Speaker 1: see if I can try that out. But I just thought, wow,
Speaker 1: just just awesome sounding, so