Upside Down French Toast

Where do our ideas come from?  I have written a little about this before.  I am not going to get too deep.  However, it is interesting to point out that cooking is a creative outlet.  I never considered myself to be that creative before.  But since I have found cooking, my mind is constantly in motion.  Does anyone else out there have this same experience?

I think about food morning, noon and night.  Those thoughts are now much more about new ideas to try.  They don’t have to be crazy ideas.  Sometimes simple spins on traditional concepts.  Sometimes brought on by necessity of using stuff up that is in the fridge or in this case, using up the leftover challah but only have a small amount of bread to work with.  I do also have to say that watching cooking shows always gives me an idea that at some point, I will pick up on.

In this case, that idea, was simply putting the maple syrup on the bottom of the ramekin so it would caramelize a little bit on what would become the top of the french toast – and therefore, you have an upside down french toast.

Ingredients:

• 5 eggs
• 1/3 loaf of challah
• 2 tsp cinnamon
• 1/4 cup maple syrup (natural)
• 1 tsp vanilla extract
• 1/2 cup of light cream

Directions:

In a mixing bowl, combine the eggs, cream, vanilla, and cinnamon and mix well.

Meanwhile, rough cut the challah into 1″ cubes.  No need to be exact here.  Turn the oven on to 375 degrees.  While the oven is warming up, spray the ramekins with non-stick spray.  Go back to your mixing bowl and drop in the bread coating well.  The right amount of bread is that it soaks up all the liquid and they look quite wet, but not soggy.

Next, pour in the maple syrup on the bottom of each ramekin.  Keep pouring until the bottom surface is covered.

Next, spoon in the drenched challah to near the top of each ramekin.

I placed the ramekins on a baking sheet to make it easier to transport.  Place in the oven and cook for 11 – 13 minutes.  Keep an eye on them.

You want to get them cooked all the way through but not burn the top.  You will get a nice browning.  To serve, use a knife and go around the outside of the ramekins to ensure the french toast slips out when you turn it over.

Plate it and enjoy!