C'est Magnifique!

No sooner do we get through Thanksgiving that it's time to celebrate yet another food holiday. It's National French Toast Day! I don't know anybody who doesn't like French toast. Here are a couple of different French toast recipes for you to try. I hope you like them.

Amaretto French Toast
I think the original recipe for this came from a Bed and Breakfast cookbook I had years ago, but I don't remember for sure. Amaretto is an almond-flavored liquer. This would still be good without the Amaretto, but it adds something a little extra to it. I just buy those little airline size bottles since I don't drink it. I make this in my electric skillet so I can cook several pieces at once and we can all eat together.

3 eggs
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon Amaretto
3/4 cup half and half
8 pieces thick-sliced French bread
1/4 cup slivered almonds
Butter for cooking

Beat eggs in a shallow dish. Whisk in almond extract, cinnamon, nutmeg, Amaretto and half and half. Melt about 1/2 tablespoon of butter in a nonstick skillet over medium heat. Dip the bread into the egg mixture one piece at a time, turning the bread once until the egg mixture barely soaks through each side. Cook in the skillet until browned on one side, about 2 - 3 minutes. Before flipping, sprinkle with almonds. Flip and cook until other side is golden brown. Serve with powdered sugar and maple syrup.

Susan's Baked French Toast
I got this recipe from my dear friend Susan. It's a recipe she used for years and she doesn't remember where it came from. In her house she makes this every Christmas morning. My husband remarked that this is really more like a bread pudding than traditional style French toast. You can make it up to the point of baking the night before and refrigerate, or even some time ahead and freeze.

I am putting the recipe here exactly how she gave it to me. After making it, I think my family's personal preference would be to cut down the amount of brown sugar and flavoring, as it is very, very sweet. Also, I used almond extract and I think I would have preferred vanilla. That's what I'm going to try next time.


2 cups light brown sugar
1 stick butter or margarine
4 tablespoons vanilla, hazelnut or almond extract, divided use
4 eggs
1 ¾ cups Half & Half or milk
1 loaf Italian or French bread cut into 1 inch thick slices
Cinnamon

Preheat oven to 375. Place brown sugar into 13x9 inch baking dish.

Melt butter or margarine in microwave. Blend brown sugar, melted butter and 2 tablespoons flavoring until it makes a glaze in the bottom of the baking dish. Whisk eggs, milk and remaining flavoring in a bowl until well blended. Dip each bread slice into egg mixture, soaking both sides.
Set bread slices on top of brown sugar mixture in baking dish. Sprinkle evenly with cinnamon to taste. (At this point you can refrigerate or freeze till ready to bake.)

Bake at 375 20-25 minutes or until golden brown. To serve, flip each slice of bread over so glazed side is up. Serve hot. Serves 6.

Fun Food

Today's post is just going to be a quick one. Every week my son, my husband and I have "family night." That's one night a week where we do something together as a family like play games or watch a movie together. Not that we don't do those things any other time, but we have that to make sure we do something at least once a week. Another family night tradition is having a "fun food" for dinner. That translates into something my four-year-old thinks is "awesome." My son loves breakfast food and he loves peanut butter and banana sandwiches. So last night I decided to combine the two and created this fun recipe. It turned out really good. I'm going to try experimenting with different types of fillings later on.

I just kind of made this up as I went along so I don't have a true recipe with measurements and all that. Just base amounts on the number of sandwiches you want to make.

Peanut Butter and Banana Stuffed Crunchy French Toast
Cinnamon swirl bread (2 slices per sandwich) *
Peanut butter (smooth or chunky - your choice)
Sliced bananas **
Eggs (two eggs and about 1/4 cup milk will make four - five sandwiches)
Milk
Crushed cereal flakes***
Butter

Spread peanut butter on one side of each bread slice. Place sliced bananas on one piece of bread then top with another piece. You will have a sandwich with banana slices in the middle and peanut butter on both sides of the bananas. Beat eggs with milk. Dip sandwiches into egg mixture coating both sides of exposed bread. Dip each side of the coated sandwich in the cereal crumbs to coat. Melt butter on a nonstick griddle or skillet. Cook sandwiches untils golden brown on both sides. Serve with maple syrup, honey or jam.

*This would also be good with raisin bread or plain.

**You could try other types of fruit such as raisins or sliced apples.

***I used crushed Honey Bunches of Oats because that's what I had and I thought it would go well with the peanut butter and bananas. Any type of flake cereal would work - corn flakes, Frosted Flakes, etc.

For the Love of Breakfast

I love breakfast food. Unfortunately, since my husband and I both work full-time, we don't have time for a big, sit-down breakfast during the week. I usually make a hearty breakfast on Sundays. We sometimes have breakfast food for dinner too.

Here is one of my favorite breakfast casserole recipes that's super tasty and easy. I serve it with scrambled eggs and blueberry muffins. Since there aren't any eggs in it, it keeps pretty well for a few days in the fridge. I sometimes take leftovers to work and microwave them for breakfast or lunch during the week. You can also leave out the meat and serve this as a great side dish for any meal.

Easy Hashbrown Casserole
1 32 oz package frozen hasbrown potatoes
2 cups shredded cheddar cheese
1 stick (1/2 cup) butter
1 16 oz carton sour cream
1/2 cup chopped onions
1 cup cubed, cooked ham or 1/2 pound bacon cut in pieces and cooked to your liking
1 teaspoon salt
1/4 teaspoon pepper

Heat oven to 350. Melt butter over low heat. Stir in cheese and stir until melted. Remove from heat. In a separate bowl, mix remaining ingredients. Add cheese mixture and stir until blended. Stir in hasbrowns. Spread in a 9 x 13, buttered baking dish. Dot with butter. Bake at 350 for 30 minutes.

I sometimes sprinkle extra cheese on the top too. Yummy!

Enjoy!