Friday, April 25, 2008
Baked French Toast
TGIF! I'm definitely looking forward to the weekend because I am so tired right now. When I left my building this morning, the doorman and I exchanged greetings, but he added in a "You look like you don't wanna go." So true, so true. One of the best parts about the weekends are Saturday mornings. I mentioned my association of my dad singing to Saturday mornings in the wedding post, but I loved them generally because it was family time. Mom always cooked some sort of hot breakfast, and we'd all enjoy the beginning of the weekend in our own way, be it reading the news (or the comics), playing guitar, or just eating. But the important part was that we were together. I mention to Tim that I'd love for our family to have those Saturday mornings together, and I'm so glad he agrees because...
What have we always said is the most important thing? (Answer as George Michael would)
Baked French Toast
adapted from Food Network
1/2 loaf bread, cut into 1 inch slices
3/4 cup half-and-half cream
3/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/4 cup butter
1/4 cup brown sugar
1 Tbspn corn syrup
1/4 teaspoon salt
powdered sugar and strawberries, for garnish
1. In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth
2. Pour into a 9x13 baking dish. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
3. Whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
4. Preheat oven to 350F degrees and bring bread mixture to room temperature.
5. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
6. Garnish with powdered sugar and strawberries as wanted.