I have a serious breakfast addiction. And some serious writer’s block.
Although, I’m not sure if writer’s block is the correct term; it’s more of a lack of inspiration. Hence the reason why I have defaulted back to breakfast posts, they’re kind of my comfort zone. Hopefully I’ll break out of this rut soon.
If your stuck in any sort of rut, I think you should make this french toast. Why? Because it takes your breakfast to a whole other level; like the kind of breakfast you would enjoy at an outdoor cafe in garden. I’m stuck in a breakfast rut as I find myself eating breakfast foods for practically every meal of the day. This is what happens when my life becomes exhausting; I eat oatmeal for at least two out of three meals a day…and I would love to curl up on the couch with this entire pan of french toast right now.
I’m also incredibly jealous now that I’m looking at these pictures. Look at all that sunlight! It has been non-stop raining here today and it’s really putting a damper on my mood. I’m so ready for summer, for flip-flops and sundresses…I’ve already got my first sun-burn of the year yesterday and now the weather is doing a complete 180 and is back at a chilling forty degrees. Can we just move permanently to summer now? Okay, thanks!
I’ll just put away all my winter clothes for good now and live in shorts, tanks and dresses until the end of September. I will also plan a fancy brunch party and make this french toast, in which I can wear a pretty sundress and one of those big floppy sun hats. Or I could nix the brunch party and just enjoy this brunch pool-side in some sunglasses and shorts with my feet dipped in the water. Yes, that sounds perfect. Is anyone else as anxious as I am for summer to get here?
1 baguette french bread, cut into 1″ slices
6 large eggs (I used half whole and half whites)
1 1/2 c. milk
1 c. lite cream
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. butter, softened
1/2 c. light brown sugar
1/2 c. chopped nuts
1 tbsp. light corn syrup
In a buttered or greased baking pan, layer the bottom with the bread slices, covering it completely. In a bowl, combine eggs, milk, cream, vanilla and spices; mix well. Pour this mixture over the bread. Cover and refrigerate overnight (the bread will absorb the liquid).
The next day, preheat oven to 350 degrees. In a bowl, combine butter, sugars, nuts and corn syrup; mix well and spread over the bread. Bake for 40 minutes, until puffed up and golden brown. Serve warm and with maple syrup.