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National Giant Hardo White Bread

French Toast Casserole with Sorrel Ginger Compote

  • Prep: mins
  • Cook: mins

Ingredients

Ingredients (Casserole):

  • ½ a loaf (9 slices) of National Hardo Bread cut into cubes
  • ½ cup butter
  • 1 cup packed brown sugar
  • 6 eggs
  • 2 cups milk
  • 4 teaspoons vanilla extract
  • 3 teaspoons cinnamon
  • 1 tsp grated nutmeg
  • Powdered sugar for topping (optional)

Ingredients (Sorrel Compote):

  • 12 oz Sorrel
  • 1 ¼ cup brown sugar
  • 1 cinnamon stick
  • 2 tbsp Ginger
  • 1 freshly squeezed orange
  • ½ cup Water
  • 9 cloves
  • 1 tablespoon cornstarch
  • 1 tablespoon water (for cornstarch)

Method

  1. Preheat & Prep: Preheat oven to 400 degrees. Butter a 13×9-inch baking pan, then set it aside. In a small saucepan, melt butter over medium heat. Once melted, set aside.
  2. Make the Custard: In a medium-sized bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg.
  3. Soak the Bread: Add the cubed bread to the custard mixture. This is where the magic happens for moisture! Gently press the bread cubes down into the liquid, ensuring every piece is completely submerged and soaking. Let the bread sit in the custard for at least 10 to 15 minutes, giving it enough time to absorb the liquid fully.
  4. Bake: Pour the mixture into the prepared baking pan. Bake for 25-30 minutes until the top is golden brown. Remove from oven and sprinkle with powdered sugar if desired.
  5. Make the Compote: Rinse sorrel and discard damaged leaves. In a saucepan, combine sorrel, water, orange juice, sugar, ginger, and cinnamon stick. Simmer on medium heat for 3 minutes, then reduce to medium-low for 7 minutes.
  6. Thicken Sauce: Remove from heat and blend lightly (sorrel should be chunky). Return to heat. Dissolve cornstarch in water and stir into the mixture. Cook for 2 minutes until thickened.
  7. Serve: Serve the casserole fresh from the oven topped with the warm Sorrel Ginger Compote!

Ingredients

Ingredients (Casserole):

  • ½ a loaf (9 slices) of National Hardo Bread cut into cubes
  • ½ cup butter
  • 1 cup packed brown sugar
  • 6 eggs
  • 2 cups milk
  • 4 teaspoons vanilla extract
  • 3 teaspoons cinnamon
  • 1 tsp grated nutmeg
  • Powdered sugar for topping (optional)

Ingredients (Sorrel Compote):

  • 12 oz Sorrel
  • 1 ¼ cup brown sugar
  • 1 cinnamon stick
  • 2 tbsp Ginger
  • 1 freshly squeezed orange
  • ½ cup Water
  • 9 cloves
  • 1 tablespoon cornstarch
  • 1 tablespoon water (for cornstarch)

Method

  1. Preheat & Prep: Preheat oven to 400 degrees. Butter a 13×9-inch baking pan, then set it aside. In a small saucepan, melt butter over medium heat. Once melted, set aside.
  2. Make the Custard: In a medium-sized bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg.
  3. Soak the Bread: Add the cubed bread to the custard mixture. This is where the magic happens for moisture! Gently press the bread cubes down into the liquid, ensuring every piece is completely submerged and soaking. Let the bread sit in the custard for at least 10 to 15 minutes, giving it enough time to absorb the liquid fully.
  4. Bake: Pour the mixture into the prepared baking pan. Bake for 25-30 minutes until the top is golden brown. Remove from oven and sprinkle with powdered sugar if desired.
  5. Make the Compote: Rinse sorrel and discard damaged leaves. In a saucepan, combine sorrel, water, orange juice, sugar, ginger, and cinnamon stick. Simmer on medium heat for 3 minutes, then reduce to medium-low for 7 minutes.
  6. Thicken Sauce: Remove from heat and blend lightly (sorrel should be chunky). Return to heat. Dissolve cornstarch in water and stir into the mixture. Cook for 2 minutes until thickened.
  7. Serve: Serve the casserole fresh from the oven topped with the warm Sorrel Ginger Compote!

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