After all the enjoyable over-indulging of the festive season, many of us opt to go easy in January by eating a little less and a lot more of what's healthy. Naturally this is not the norm in France!
For one it is Winter and, even though the sky is often clear and blue, it can be cold, which calls for comfort food, bien sûr!
Additionally there is, of course, a cake or pastry for every special time of year, and new year is no exception. The 'Gâteau des Rois' (cake of the King, shown in our December newsletter) is one of two delicious cakes enjoyed in January, the other is 'Galette des Rois' which is a simpler looking cake of puff pastry with an almond frangipani filling (see link for recipe).
Rather than try to recreate one of these special cakes, which French people never bake themselves - why would they when the boulangeries offer such great value and quality - I thought to share a more accessible family recipe that you can change-up and make your own!

GÂTEAU DE PAIN (Bread cake)

INGREDIENTS: 1 litre full-cream milk; 1 very stale baguette - or equivalent quantity of left-over pieces of very dry bread; 2 tbsp raw or castor sugar; 1 tsp vanilla extract; 2 eggs; 1 cup mixed dried fruit of choice; 1 tbsp glacé lemon zest; 1/2 cup nuts of choice (roasted + skinned if you wish). 2 tbsp extra sugar + 1 tsp ground cinnamon (optional) to sprinkle on top.
METHOD: Prepare the very dry bread by roughly cutting it into pieces about 2cm square. Butter or paper-line a baking dish (eg. a rectangular gratin dish, round metal sponge-cake tin, or small ceramic dishes, whatever you have available). Warm the milk in a large saucepan, add 2 tbsp sugar and stir with a wooden spoon to dissolve. Remove from heat before it boils and add the vanilla extract, then beat the eggs in one at a time. Add 3/4 of the bread and stir to so that the bread absorbs the milk mixture. After five minutes, if there is still a lot of liquid, add the rest of the bread, but you don't want the finished composition to be too dry from adding too much bread. Let the mix sit for 10-15 minutes to absorb all the liquid, stirring occasionally. Then add in the remaining ingredients, stir to mix, place into prepared tin or containers of choice. Sprinkle the top with extra sugar and cinnamon powder if desired. Place into a hot oven (preheated to 180 degrees) and bake for 40-50 minutes, until golden and puffed up. The cake will sink a little as it cools.This cake may be eaten warm or room temperature. Once cooled keep refridgerated.