“World Food: Mexico City” By James Oseland
“Many citizens, one cuisine” is how Oseland, the former editor-in-chief of Saveur, describes the enormity that is Mexico City. He takes readers into homes, where traditions play out in everyday cooking, and into marketplaces teeming with intoxicating scents and flavors. From simple appetizers and small plates (guacamole, taquitos) to more complicated dishes (stews and mole), the book’s recipes capture the city’s culinary heartbeat.
Butter for greasing baking dish
1 large loaf day-old French bread or brioche
8 large eggs
5 cups half-and-half
½ cup sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
½ teaspoon salt
1 cup fresh blueberries, tossed with 1 tablespoon all-purpose flour
8 ounces cream cheese, cut into 1-inch chunks
Powdered sugar (optional), for dusting
Instructions: Butter a 9-by-13-inch baking dish. Cut the bread into 2-inch chunks and set aside.
In a large bowl, gently beat the eggs. Add the half-and-half, sugar, cinnamon, vanilla, and salt; whisk until the sugar is dissolved. Add the bread, berries (tossing them in flour helps stop them from turning the French toast purple) and cream cheese, mix gently. Pour into the prepared baking dish.
Cover the baking dish with foil and refrigerate overnight or for at least 4 hours so the bread chunks can absorb the custard.
Preheat the oven to 350 degrees. Uncover the baking dish and bake for about 45 minutes, until the middle is set and all the custard is absorbed. If the top gets too brown before the casserole is done, cover it with foil. Dust with powdered sugar, if using, and serve immediately.
Makes 10-12 servings
From “Come on Over!: Southern Delicious for Every Day and Every Occasion” by Elizabeth Heiskell