sunday morning breakfast~OR~What Not To Feed Your Husband the Day Before Going to the Cardiologist

Let me first say this – I AM NOT A FOOD PHOTOGRAPHER or nor do I consider myself a photographer.  I just take pictures that I think I like, and then I go back and delete about 95% of them.  With that said, please use your imagination when viewing this post.

I love cooking blogs, Food Network TV and anything else that pertains to food or cooking.  I’m always finding ‘good’ recipes on my favorite sites here on the puter and I save them to my ‘recipe folder’.  Well, if I live to be 399 and 3/4 years old I will never cook all these recipes – maybe that’s because I really don’t cook all that much these days.  BUT, ever so often I run across something that looks sooooo good that I just have to break down and go to the kitchen.  We all love French toast here in this household.  My Marine makes very good French toast, my other One could too, but heck, he’s home now and why not eat Mom’s French toast.  The Pressman….he’d just go pour himself a big bowl of raisin-bran flakes instead of turning on the stove and making a mess of all those dishes. 

Saturday night I began preparing this luscious sounding Baked French Toast.  Sliced the French bread, beat the eggs, added the milk and half & half, added the vanilla and some cinnamon – more cinnamon because it’s good for you.  Everything else in this recipe is good, but the cinnamon makes it healthy.   I poured this beautiful yellow mixture over the bread and slid it into the frig to sit overnight. 

Isn’t that pretty?  There’s only one way to get a custard mixture that is this yellow and pretty – you have to have eggs fresh from your adopted ladies next door OR if you don’t have a coop full of chickens as neighbors you need to find you a ‘chicken farmer/farmerette’ and become close friends with him/her and beg, borrow or steal-no don’t do that, they don’t serve good eggs in jail-barter, that’s a better way, you some good fresh-from-the-coop eggs.  Ain’t nothin’ like ’em!

Now, it’s Sunday morning and time for coffee – gotta have the coffee.  While it’s brewing I’ll continue with the recipe and make the good stuff that goes on top.  Now, if your faint of heart from all those eggs and half & half then you’d better grab your heart medication or leave the room.  What I’m going to describe to you and show you in the next couple of photos is liable to put you into some kind of fit.  The pacemaker or defib may start beeping or whatever it does when you have a spell.  Are ya ready?  We are going to mix butter, sugar and corn syrup in a pan and bring it to a boil.  Just like this…..then we’re going to pour it over the bread and egg custard.  You’ll be tempted to stick your finger in this and taste it.  Don’t, it’s hot, it burns, it burns your tongue too.  Don’t ask how I know this!

This is what it looks like just before going into the oven….. and this is what it looks like when it comes out…..Just a reminder….don’t stick your finger in it, don’t try wiping the drips off the side of the dish or pinching a piece of that crusty goodness off the top – it’ HOT!  If you can, let it set for about 20 minutes or so and then call everyone to he table, pray fast and dig in.  You can have syrup if you like, but it’s pretty sweet as it is….maybe a little extra butter on top, mmmmmmm.  

Here it is plated and ready to eat….Oh, I’m sorry, the camera was out of reach and….well, I just couldn’t help myself. 

I’ll make this again, but may wait until next year to do it and probably cut it in half.  It makes gobs of gooey goodness.  You could use two 9x13s and divvy the custard and topping mixture between the two pans.  It would be great for a crowd or if you’re really hungry, go for it!

Here’s the recipe – I shorten my recipes.  Don’t like all that writing or typing, hope you can understand it.

BAKED FRENCH TOAST – or DON’T TELL DR. B YOU’VE HAD THIS THE DAY BEFORE YOUR CHECK-UP

1 loaf Fr. bread sliced in about 1 inch thick pieces – arrange it in a 9×13 baking pan

Beat together: 8 eggs,  1 1/2 cup milk, 2 cups half & half, 2 tsp. vanilla and 1/4 tsp cinnamon – then I sprinkled another 1/4-1/2 tsp on top.  Cover with plastic wrap and refrigerate overnight.

In saucepan over medium/med.high heat:  3/4 cups butter(no margarine yuck), 1 1/3 cups brown sugar and 3 T. light corn syrup.  Heat until sugar is melted and it begins to bubble real good.  Pour over bread and egg custard mixture.  Keep your fingers out of this, but ya really don’t have to scrap the pan real clean – go pour another cup of coffee and enjoy.  Oh, wait, before lickin’ the pan out and washing it down with your coffee, slid that pan of rich ooooey, gooooey goodness into an oven heated to 350 and turn the timer to 35 – 40 minutes, depending on your oven.  Now, you can have the pan and if you can waddle back into the kitchen serve this to your family for breakfast or brunch and they’ll love ya for ever and ever.  With all that butter and cream it may not be too long, but what the heck, give it a try.

Hope you enjoy this recipe.  I’m goin’ next door and squeeze my adopted ladies to see if I can get some more eggs.  I’m headin’ for the coop.

Bye and have a great day.

Sharon ~ TheEggGather

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3 Responses to “sunday morning breakfast~OR~What Not To Feed Your Husband the Day Before Going to the Cardiologist”

  1. looks heavenly! Thanks for sharing. I may have to try it one day soon, why wait til Christmas?

  2. Ohhhhh my this looks so good! We have a farmers market just a couple of blocks away from us. We buy fresh from them every day! I’m not a baker. Hubby and I have a hard enough time trying to keep the weight off, but this looks so easy and good I’m going to have to try it…. now…. where did I put that baking pan?

  3. lol! lol! You cracked me up! 🙂
    Sounds so yummy! And it’s a lot like what I make every Christmas Morning as our family holiday tradition. But I don’t do the gooey sweet topping. Instead I miss dried cranberries and golden raisins into the milk/egg custard. We use freezer jam from our fresh peaches and apples as a topping instead.
    Oh! And you’re right….store bought egg will NOT do at all. It’s fresh eggs from the hard working hens only! hehe!

    Thanks for the smiles today!

    ~Lisa

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