Baked Cinnamon-Raisin French Toast

This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins

Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.

2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.

3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup

Home for the Holidays Recipes

Gather family and friends round the table this week for a leisurely brunch inspired by a few of our holiday favorites: All-natural breakfast sausages, rich, silky crème fraîche and sweet German stollen bread. Paired with additional holiday party provisions such as balsamic-glazed pickled Cipollini onions, sweet garlic confit and fresh herb compound butter, this festive box is rounded out by such seasonal produce as Brussels sprouts, leeks and Beech mushrooms. So, from our home to yours—happy holidays!

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like parsnips and squash.

Roasted Winter Squash
Buttery and incredibly delicious, winter squash is wonderful roasted with just a touch of brown sugar.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of pears.

Autumn Brunch Recipes

Rise and shine, it’s breakfast time! Gather round the table this weekend with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as seasonal pumpkin loaf, cinnamon-raisin bread, and farm-fresh eggs, this week’s box also includes turnips, peppers, tomatoes and Chanterelle mushrooms—pour yourself a cup of joe and get cookin’.

Here are some recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Fall Mushroom Frittata
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!

Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful Chanterelle mushrooms, these turnips are incredibly tender thanks to a quick simmer in chicken stock.

Late Summer Campout Recipes

recipes-sept-17-2015-archived

There is something soul-soothing about a campout: The woodsy, smoky smell of the campfire and hearty meals cooked over the open flame. This week’s box evokes that same cozy, inviting feeling with a classic camping breakfast starring hot, fluffy biscuits topped with sausage gravy, farm fresh eggs, homemade jam and an array of beautiful late summer produce including sweet red peppers, French fingerling potatoes and the first of the apples from the orchard. Finish off this leisurely weekend feast on a sweet note with warm baked apples or a locally-crafted s’mores chocolate bar.

Here are a few recipe ideas for the week:

F&L Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Sausage Gravy
Our favorite version of the Southern classic, freshened up with fresh herbs and sweet onion.

Rosemary Roasted Potatoes
Easy to prepare ahead, these fragrant potatoes are excellent served at room temperature.

Vegetable Scramble with Mushrooms
Earthy mushrooms and fresh vegetables elevate farmstead eggs in this stunning scramble.

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done the day ahead and chilled until ready to bake.

Baked Apples
A true fall classic, this beautiful dessert gets a fresh twist courtesy of our dried cranberry and walnut-kissed cinnamon filling.

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