Shrove Tuesday

Traditions on Shrove Tuesday include having pancakes for supper.  In ages past eggs, dairy, fat and meat were forbidden to be consumed during Lent and thus would necessitate using up those articles before Ash Wednesday.  I suppose the best way to use up eggs and dairy was to make pancakes.  We make pancakes, waffles or french toast as our family tradition the night before Ash Wednesday.  Tonight, before we head out to our Parish Mission, we'll be having a sinful variation of filled baked french toast that pairs wonderfully with my fruit sauce recipe or real maple syrup.

Baked French Toast

1 loaf of french boule bread with crusts cut off (I'm saving the crusts to feed ducks in the spring)

2 cups low fat milk

2 cups heavy cream

1 cup sugar

6 eggs

2 teaspoons vanilla

nutmeg (freshly grated)

Filling:

16 ounces cream cheese

2 eggs

1/4 cup sugar

In a 9 x 12 pan arrange one layer of bread so that most of the bottom is covered ( you can trim and cut the bread and arrange like a puzzle).  Whisk eggs, milk, cream, vanilla, sugar and nutmeg.  Pour 1/2 of egg mixture over bread in pan.  Beat cream cheese, eggs and sugar together in a small bowl and then spread over mixture in pan.  Arrange a second layer over the filling in the pan.  Pour remaining egg mixture over the top.  Refrigerate at least 8 hours or overnight.  Bake for 1 hour in a 350 degree oven.  Let cool for 10 minutes.  Cut into squares and serve with your favorite topping.