It's Conference weekend again! That means I get to bake to my heart's content and be fed both physically and spiritually!! Since I was little it has been my families tradition to sit and enjoy conference together as a family (both on Saturday & Sunday) We make it a fun occasion and play conference related games and win prizes and EAT!! I always get a little homesick around this time of year because this was a time when all the kids and thier families would get together and enjoy the weekend together, but since we've moved a state away we haven't been able to be there with our family...which has been about 8 years now!! We miss them and spending that time together, but I'm glad to say that our family carries on the tradition and my children (for the most part:)) look forward to General Conference!
Anyway...for breakfast this morning I tried out a new recipe I found online. I have to warn you, if you don't like a lot of sugar for breakfast you may want to try this for brunch or something else because it was pretty sugary, but it was really good if you like french toast!
Praline French Toast
Glaze:
1/2 cup butter
1 cup brown sugar
2 tablespoons maple syrup
Bread:
French or italian bread sliced 1" thick, enough to cover the bottom of a 9"x13" pan.
Custard:
1 1/2 cups whipping cream
5 large eggs
1/2 teaspoon vanilla
Topping:
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Lightly grease a 9"x13" pan.
2. Make the glaze by melting the butter in a saucepan and then stirring in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the pan, spreading it to the corners.
3. Lay the slices of break in the pan, on top of the glaze.
4. Make the custard. Whisk together the cream, eggs, and vanilla. Pour it over the bread in the pan, pressing the bread down so it is covered with the custard.
5. Cover the pan, and refirigerate overnight or for up to 24 hours.
6. When you are ready to bake, preheat the oven to 350 degrees.
7. Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
8. Bake the French Toast for 40-45 minutes, until it's bubbly and the top is very lightly browned.
9. Remove it from the oven, and allow to cool for 10-15 minutes before serving. Serve individual slices of bread, turning it over on theplate so the syrupy bottom is on top.
If you like the lots of sugar thing...you might try adding some cool whip or freshly whipped whipping cream on top.:) YUMMY!!
No comments:
Post a Comment