This was made quite some time ago and it was something I hesitated to blog about. Not because it wasn't good (seriously, dangerously good), not because I didn't like the picture but simply because the recipe is borrowed from Ivonne at Cream Puffs in Venice . ::Gasp!:: Again?:: Can't I think of something myself, am I just blogging to blog and steal someone else's good ideas? Eh, yes to the first question, might be to the second and gosh no, I never would. (At least I give credit ;-)). As I am not allowed any kitchentime at the moment (although I escaped my family's attention and managed to bake two breads yesterday), and only 1 hour of computertime (all about not standing on or dangling the darn leg) I revert to my archive and this one was screaming for attention.
2 cups (low fat) milk (used a little more)
2 tbs lemon zest 5 eggs (I used medium)
1 ts vanilla extract 1/2 cup egg nogg (advocaat, the thick version)
1/4 cup packed dark brown sugar
4 tbs butter
bread to fill yr pan (as I made this right after Easter, I used a combination of left-over bread including cinnamon raisin, Moroccan purim bread and plain white and sliced it in long narrow stripes)
Bring the milk just to a boil. Remove from the heat and add the lemon zest. Allow to steep for 10 minutes and then pour the milk through a sieve to remove the zest. Allow the milk to cool for an additional 15 minutes. Whisk together the eggs and vanilla extract. Add the milk and eggnogg and whisk well. I used a well buttered brownie pan, size 20x30 cm and just as much bread I needed to really fill the pan to the rim. Bit pushing and pressing needed here. Then proceed to pour the mixture over the bread, give this time to soak well and pour on.
At this point of time you could refrigerate the dish overnight so you can enjoy at breakfast. Instead I let it sit on the counter for a couple of hours and served as a dessert with coffee after a light meal. (Stress light here!).
For baking, preheat the oven to 350 degrees F. I melted the butter and mixed in the brown sugar (Used less of both than stated in the original recipe) and drizzle or spread over the bread. Bake for approx. 1 hour or test with a knife. I promise, this is soo good. The lemon makes for a fresh aromatic touch which accomodates the sweet eggyness of the eggnogg/milk mixture (wow, a lot of ggggg's here).