Wednesday, April 29, 2009
Monday, April 13, 2009
I Love French Toast
I love French toast. It is by far my favorite breakfast food of all time so when I came across this recipe for Crème Brûlée French toast, I knew I had to try it. After having the recipe for months, I finally made it last week. It was so delicious [and easy] that I just had to share the recipe with you.
[Picture an awesome photo of French toast here and start drooling]
Crème Brûlée French Toast
Ingredients
1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
2 tbsp. corn syrup
1 loaf French bread, sliced
5 eggs
1 1/2 cups half and half (I used the fat free kind and it was fine)
1 tsp. vanilla extract
1/4 tsp. salt
Melt butter, brown sugar, and corn syrup together until blended. Pour in the bottom of a 9 x 13 casserole dish, making sure the bottom is covered.
Arrange the bread slices in the pan over the syrup.
Whisk together the eggs, half and half, vanilla, and salt. Pour over the top.
Cover with plastic wrap, pressing down to make sure the bread soaks up all the cream mixture. Refrigerate for 8-24 hours.
Bring to room temperature and bake at 350 for 40 minutes.
Serves 4-5.
The lady whose blog I got this recipe from suggested serving this with powdered sugar and raspberry sauce on top. She also suggested serving this with bacon to contrast the sweetness of the French toast. I think both ideas are brilliant and I will be doing both the next time I make this. YUM!
[Picture an awesome photo of French toast here and start drooling]
Crème Brûlée French Toast
Ingredients
1 cup packed brown sugar
1/2 cup (1 stick) unsalted butter
2 tbsp. corn syrup
1 loaf French bread, sliced
5 eggs
1 1/2 cups half and half (I used the fat free kind and it was fine)
1 tsp. vanilla extract
1/4 tsp. salt
Melt butter, brown sugar, and corn syrup together until blended. Pour in the bottom of a 9 x 13 casserole dish, making sure the bottom is covered.
Arrange the bread slices in the pan over the syrup.
Whisk together the eggs, half and half, vanilla, and salt. Pour over the top.
Cover with plastic wrap, pressing down to make sure the bread soaks up all the cream mixture. Refrigerate for 8-24 hours.
Bring to room temperature and bake at 350 for 40 minutes.
Serves 4-5.
The lady whose blog I got this recipe from suggested serving this with powdered sugar and raspberry sauce on top. She also suggested serving this with bacon to contrast the sweetness of the French toast. I think both ideas are brilliant and I will be doing both the next time I make this. YUM!
Saturday, April 4, 2009
Sweetness
Guess what?
No really. Guess what!
I'm 9 months old.
Sweet huh?
What's NOT sweet is the fact that Mom and Dad gave me a bath to celebrate. Someone needs to talk to them about that.
Wednesday, April 1, 2009
Not an April Fool's Joke
Hello Stalkers. It has been a very long time since I have posted anything hasn’t it? Well guess what? I will be posting all sorts of goodness in the next coming weeks. I’ll be telling you about our wonderful move [yes, we moved], our handsome little goober, and all things about us because this is after all our blog and you do come here to read about US right? Thought so.
If you want to know about new blog posts as soon as possible without having to constantly visit our page, you can subscribe to us by clicking on the nifty little subscription on the side bar. Awesome right? Yes.
If you want to know about new blog posts as soon as possible without having to constantly visit our page, you can subscribe to us by clicking on the nifty little subscription on the side bar. Awesome right? Yes.
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