First and foremost...Happy Mother's Day to all of you Moms and Moms-to-be! I hope you all have the wonderful and relaxing day that you deserve :)
Well, we had my son's first soccer game yesterday, that was BEYOND adorable...my son even scored his first goal! I'm kind of getting into this whole "soccer Mom" thing, which may surprise those who know me, as I am not a huge sport's fan, by any stretch of the imagination, nor am I very "outdoorsy". I feel as if I'm having this strange transformation--I even went with the kids after soccer, to go buy some veggies to plant and we also got some flowers later in the evening and I'm actually excited to do some gardening today! What in the world is happening to me?!? :) Now, on to my recipe...My husband and I decided that today was going to be a relatively "lazy day" (other than the gardening), so I suggested this recipe for breakfast! We got it all ready before bed last night, threw it in the oven this morning and "voila"...breakfast was served! As you've probably noticed, I haven't posted very many breakfast recipes--I've never been much of a breakfast fan! This french toast was a little on the "rich" side for me, but I'm not too big into sweets. One suggestion I would make is to bake the french toast a little longer, so it doesn't come out soggy!
Overnight Caramel French Toast
1 cup packed brown sugar 1/2 cup butter 2 tablespoons light corn syrup 12 slices white or wheat bread 1/4 cup sugar 1 teaspoon cinnamon, divided 6 eggs 1 1/2 cups milk 1 teaspoon vanilla extract
In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat.
Pour into a greased 13x9 inch baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 30-35 minutes.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)