Grapefruit French Toast Casserole
Makes 6 servings
8 cups cubed challah bread (about 8 thick slices) 2L
1/2 cup spreadable cream cheese at room temperature 125 mL
1 cup milk 250 mL
1/2 cup Florida grapefruit juice 125 mL
4 large eggs 4
2 tsp vanilla 10 mL
1 tsp cinnamon 5 mL
pinch salt pinch
1/4 cup packed brown sugar 50 mL
1/4 cup maple syrup 50 mL
1 tbsp grated Florida grapefruit rind 15 mL
1 tbsp grated orange rind 15 mL
2 Florida grapefruits 2
2 oranges 2
3 tbsp packed brown sugar 45 mL
2 tbsp granulated sugar 25 mL
Pinch cinnamon pinch
Place bread in greased 11 x 7-inch (2.5L) baking dish.
Using electric mixer, beat cream cheese until softened. Beat in milk in steady drizzle, then grapefruit juice. Whisk in eggs, vanilla, cinnamon and salt until combined. Pour over bread, pressing down to soak bread evenly. Sprinkle brown sugar and drizzle maple syrup over top. Cover and refrigerate for at least 1 hour or overnight.
Meanwhile, grate required rind from grapefruits and oranges. Cut peel and pith from grapefruit and oranges. With small sharp knife cut grapefruit and orange sections away from membrane; cut each section in half crosswise. Place in serving bowl; sprinkle with grapefruit and orange rinds, brown sugar, granulated sugar and cinnamon (if using). Refrigerate for up to 1 hour. Stir together gently just before serving.
Bake casserole in center of 350F (180C) oven for 35 to 45 minutes or until golden brown and liquid is completely set. Let stand on rack 5 minutes. Serve with salsa, additional maple syrup and a sprinkle of icing sugar.