Hello and welcome back to The Stone Soup Cook–so glad you’re here!
Today, I’m continuing my Lenten series on foods of the Bible. This week, I’m featuring cinnamon, which is mentioned in the Bible at least four times. Cinnamon was a sacred spice that would have been highly prized for its smell and taste. In Biblical times, it would have been used in perfumes, cooking and mixed with oils for ceremonies and anointings.
Cinnamon is full of antioxidants, it is anti-inflammatory, a natural antibiotic and is being studied as a possible tool in fighting cancer and Alzheimer’s disease.
Interestingly, I recently learned that cinnamon, when sprinkled on orchids is a natural fungicide–it acts as a natural repellent to pests, prevents mold and promotes root growth. And, at least anecdotally, I can tell you that it seems to work! A woman at my gym recently rescued an orchid plant that was ailing and slated to be discarded. She took it home and gave it a little loving care, which she described as basically sprinkling cinnamon on it. She brought it back about a month later and it had grown new leaves and a new shoot. So…there you go!
Cinnamon is used mostly in cooking sweets, but yesterday, I shared my recipe for cinnamon chicken, which has kind of a Moroccan flair to it–super easy to put together, super yummy and SUPER fragrant!
Today, I’m sharing my recipe for cinnamon French toast casserole–one of my favorite recipes to make for guests…or, indeed, when I’m a guest myself! Let me explain:
Several years ago, Mr. Stone Soup and I were guests at my brother-in-law’s and sister-in-law’s house. We’d had a lovely evening and as we were cleaning up, my sister-in-law looked at the leftover bread and said–“ugh–I have no room in my freezer for this bread.” I suggested that I could put together my overnight French toast casserole for breakfast the next morning, and she eagerly agreed. The next morning, I got up early and put the casserole in the oven. The heady aroma of cinnamon filled the house and one-by-one, sleepy faces appeared in the kitchen. The casserole finished cooking while we made coffee, heated up some sausage, cut up fruit and chatted amiably about the day’s plan. The next time we stayed with them, my sister-in-law sheepishly asked me if I’d make the divine French toast casserole again and I was only too happy to oblige. It’s always a lovely feeling to be able to repay hospitality on the spot–especially when the request is such an easy one to accomplish!
This casserole is great because, as I mentioned, you make it the night before, it uses up leftover bread and it is great with lots of different kinds of bread. The only bread I probably wouldn’t use would be rye bread–I think cinnamon with rye would be…a little weird. But–I’ve never tried it, so, heck–it might be a taste sensation I’m missing out on! If you try it, leave a comment letting me know how it came out! My only warning about this recipe is that it does take about an hour and a half to bake, so plan accordingly!
Join me tomorrow when I will be featuring saffron, the world’s most expensive spice!
Until then,
Peace, love and good food,
Keri
