Tuesday, June 28, 2011

4th of July French Toast

This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious! This recipe started when Becca made it for us and now we like to serve it when we have a crowd for breakfast. Its great with berries on the side!


1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.

Monday, June 27, 2011

Banana Sour Cream Muffins

My house smells so good this morning! I've got some of these baking in the oven right now.
This wonderful recipe comes from my Mother-in-law Jean. She made these for us while I was up with my children visiting. They are so delicious!
1/2 cup butter
(room temperature)
1-1/4 cups sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 bananas, mashed
1-1/2 cups flour
1 tsp. vanilla
1/2 tsp. salt

350 oven. Line muffin tin with paper baking cups.

Cream butter and sugar. Add eggs; beat well. Stir in next 5 ingredients.
Fill muffin tins 2/3 full.
Bake 20 to 25 minutes or until tops spring back when lightly touched.

QUICK TIP from Grandma Jeano:
I like to place the muffin tin with the filled paper cups (unbaked) in the freezer.
When frozen put filled baking cups in an air tight freezer bag
and return to freezer.
Freeze up to 3 months.
To bake - return frozen cups to muffin tin.
Bake as directed below, increasing baking time by 5 min.
What a SMART idea for a BUSY morning!
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