FALL BAKING CHALLENGE | FALL BAKE WITH ME 2022
Published at : September 25, 2022
FALL BAKING CHALLENGE | FALL BAKE WITH ME 2022. Living with Lewy Body Dementia can definitely change your life. Jason has always loved to cook! We continue to encourage him to cook often! Some days are better than others. I did save the behind the scenes footage from this episode to share in our next Lewy Body update.
CARAWAY BAKING SET: https://ap.carawayhome.com/acharmingabode10
PUMPKIN FRENCH TOAST CASSEROLE
Ingredients
French Toast Casserole
1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche ( bread recipe below if you'd like to make Jason's bread).
1 ½ cups milk
1 cup pure pumpkin not pumpkin pie filling
5 large eggs
¼ cup white sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
Streusel Topping
½ cup all-purpose flour
½ cup brown sugar
2 tablespoons white sugar
1 teaspoon pumpkin pie spice
⅓ cup chopped pecans
⅓ cup unsalted butter melted
Instructions
Lightly grease a 9x13 inch baking pan.
Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.
Streusel Topping
In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
Stir in the melted butter.
If Baking Immediately
Preheat the oven to 350F (180C) degrees.
Sprinkle/crumble the streusel over the French toast casserole.
Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.
If Baking the Next Morning
Cover the pan with aluminum foil and place in the fridge overnight.
Cover the bowl of streusel with plastic wrap and place in the fridge.
When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
Sprinkle the streusel over the French toast casserole.
Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.
CHALLAH BREAD
Ingredients
500g (17.6oz) strong white bread flour
40g (1.4oz) sugar
1 egg yolk & 2 whole eggs for a combined weight of 125g (4.4oz).
140g (4.9oz) water at around 24C (75F). The eggs and water should be at a combined weight of 265g (9.4oz).
37g (1.3oz) vegetable oil
10g (3.8oz) salt
7g (0.25oz) dry yeast or 3x the amount of fresh yeast
Extra egg yolk for brushing
Method
Add the water and yeast together in a bowl and let the yeast hydrate.
Add the rest of the ingredients except the flour and mix well.
Add flour and mix until no dry flour left.
Knead for around 5 minutes. Desired dough temperature 25 – 26C (78-80F).
Cover and proof for 1h.
De-gas the dough lightly.
Cover and proof for 1 more hour.
Divide the dough into 3 equal pieces.
Pre-shape the three dough pieces into rough cylinders.
Rest for 20 minutes.
Braid the Challah.
Final proof 1h. During this time pre-heat your oven to 180C (355F) fan off or 160C (320F) fan on.
Before baking, brush with the egg yolk and sprinkle with the seeds. Optionally brush, wait 5 minutes and brush again, and only then add seeds.
Bake for around 45 – 50 minutes. If it starts to brown too much, then cover it with tinfoil and continue baking.
APPLE DAPPLE CAKE
1 1/2 cups vegetable oil
2 cups sugar
3 eggs slightly beaten
mix well
Add: 3 cups flour
1 tsp baking soda
1 tsp salt
Fold in: 3 cups chopped apples, and 1/2 chopped pecans
Bake at 350 F for 90mins in a greased bundt pan.
Cool completely
Glaze
1 cup brown sugar
1 stick butter
1/4 cup milk
Cook for 3 min ( do not boil)
Cool and pour over cooled cake
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My Wall Color: The Perfect Greige by Sherwin Williams
My Website: https://www.acharmingabode.com
Follow me on Social Media:
https://www.instagram.com/acharmingabode/
https://www.facebook.com/acharmingabode
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**My links are affiliate links. I may receive a small commission when you purchase through my links at no additional cost to you! THANK YOU SO MUCH FOR YOUR SUPPORT!
CARAWAY BAKING SET: https://ap.carawayhome.com/acharmingabode10
PUMPKIN FRENCH TOAST CASSEROLE
Ingredients
French Toast Casserole
1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche ( bread recipe below if you'd like to make Jason's bread).
1 ½ cups milk
1 cup pure pumpkin not pumpkin pie filling
5 large eggs
¼ cup white sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
Streusel Topping
½ cup all-purpose flour
½ cup brown sugar
2 tablespoons white sugar
1 teaspoon pumpkin pie spice
⅓ cup chopped pecans
⅓ cup unsalted butter melted
Instructions
Lightly grease a 9x13 inch baking pan.
Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.
Streusel Topping
In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
Stir in the melted butter.
If Baking Immediately
Preheat the oven to 350F (180C) degrees.
Sprinkle/crumble the streusel over the French toast casserole.
Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.
If Baking the Next Morning
Cover the pan with aluminum foil and place in the fridge overnight.
Cover the bowl of streusel with plastic wrap and place in the fridge.
When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
Sprinkle the streusel over the French toast casserole.
Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.
CHALLAH BREAD
Ingredients
500g (17.6oz) strong white bread flour
40g (1.4oz) sugar
1 egg yolk & 2 whole eggs for a combined weight of 125g (4.4oz).
140g (4.9oz) water at around 24C (75F). The eggs and water should be at a combined weight of 265g (9.4oz).
37g (1.3oz) vegetable oil
10g (3.8oz) salt
7g (0.25oz) dry yeast or 3x the amount of fresh yeast
Extra egg yolk for brushing
Method
Add the water and yeast together in a bowl and let the yeast hydrate.
Add the rest of the ingredients except the flour and mix well.
Add flour and mix until no dry flour left.
Knead for around 5 minutes. Desired dough temperature 25 – 26C (78-80F).
Cover and proof for 1h.
De-gas the dough lightly.
Cover and proof for 1 more hour.
Divide the dough into 3 equal pieces.
Pre-shape the three dough pieces into rough cylinders.
Rest for 20 minutes.
Braid the Challah.
Final proof 1h. During this time pre-heat your oven to 180C (355F) fan off or 160C (320F) fan on.
Before baking, brush with the egg yolk and sprinkle with the seeds. Optionally brush, wait 5 minutes and brush again, and only then add seeds.
Bake for around 45 – 50 minutes. If it starts to brown too much, then cover it with tinfoil and continue baking.
APPLE DAPPLE CAKE
1 1/2 cups vegetable oil
2 cups sugar
3 eggs slightly beaten
mix well
Add: 3 cups flour
1 tsp baking soda
1 tsp salt
Fold in: 3 cups chopped apples, and 1/2 chopped pecans
Bake at 350 F for 90mins in a greased bundt pan.
Cool completely
Glaze
1 cup brown sugar
1 stick butter
1/4 cup milk
Cook for 3 min ( do not boil)
Cool and pour over cooled cake
Want to help us continue to make videos? Donate on Paypal: https://www.paypal.com/donate/?hosted_button_id=KF968F32M9SY8
My Wall Color: The Perfect Greige by Sherwin Williams
My Website: https://www.acharmingabode.com
Follow me on Social Media:
https://www.instagram.com/acharmingabode/
https://www.facebook.com/acharmingabode
https://www.pinterest.com/1xlo7ww7y0l0gea8hebnvt6mt8wimd/
**My links are affiliate links. I may receive a small commission when you purchase through my links at no additional cost to you! THANK YOU SO MUCH FOR YOUR SUPPORT!
a charming abodefall baking challengefall bake with me