I
have been a reading machine this year. So far I have finished eleven novels and
one novella. It seems that every time I check out a book from the library it is
part of a trilogy so of course I have to read the others that go with it or the
plot lines get lost in the shuffle. The problem with this (among many others)
is that I am in the middle of three trilogies right now. Why three? I blame the
library. I put books that I am interested in on a wait list and for some reason
they all are pulled for me at the same time. If I don’t plow through them right
away then I will have to go to the end of the waiting list and wait for
goodness knows how long to get them again. I have been on the waiting list for
one book for a few months now. And since I know what it’s like to wait FOREVER
for a book I refuse to not return them when they are due and all of them are
nonrenewable because of the wait list. Oh, and I don’t like paying late fees. (Check
out what I’m reading here)
Why
am I sharing all of this? Well, you may have noticed a serious lack of posts
lately. Only six so far this year. It’s shameful. But when little one goes down
for a nap I grab a blanket and a book and try to get a few more pages in before
other duties call to me. This happy little blog has been put really far down on
my priorities list. I have been using it as reference quite a bit though as so many
of my family’s favorite meals are found here. I hope you have been using it as
a reference too!
In
happier recipe news I do have a wonderful recipe to share today. This dish is a
go to recipe when we have overnight visitors. I find breakfast a very hard meal
to cook for others. I’m not a big fan of most breakfast foods and the thought
of starting my day in the kitchen when we have company makes me sad. A few
years ago I found this recipe and I have been happily pulling it out for
company ever since. I’ve heard (seen) a lot of people asking about French Toast
recipes. This one is amazing. It takes about five to ten minutes of prep the
night before you want to eat it, let it sit in the fridge overnight, and bake
the next morning. Pair it with some fruit, coffee, juice and breakfast-y type
meat and your guests will be pleased as punch!
Enjoy!
8
oz. French bread, cut into ½ inch cubes (about 6 cups)
12
oz. Cream Cheese, cubed
8
eggs
2
cups milk
½
cup maple syrup
½
cup pecan pieces
Place bread
cubes in greased 13x9 inch baking dish and top evenly with the cream cheese.
Beat eggs,
milk and syrup with wire whisk until well blended. Pour over bread and cream
cheese. Cover and refrigerate overnight.
Preheat oven
to 375°F. Bake, uncovered for 35 min. Sprinkle with the pecans. Return to oven
and bake for an additional 10 min. or until center is set.
Serve
with additional syrup, if desired.
Adapted
from http://www.kraftrecipes.com/recipes/puffy-french-toast-casserole-90607.aspx
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