Baked French Toast

TGIF! I’m definitely looking forward to the weekend because I am so tired right now. When I left my building this morning, the doorman and I exchanged greetings, but he added in a “You look like you don’t wanna go.” So true, so true. One of the best parts about the weekends are Saturday mornings. I mentioned my association of my dad singing to Saturday mornings in the wedding post, but I loved them generally because it was family time. Mom always cooked some sort of hot breakfast, and we’d all enjoy the beginning of the weekend in our own way, be it reading the news (or the comics), playing guitar, or just eating. But the important part was that we were together. I mention to Tim that I’d love for our family to have those Saturday mornings together, and I’m so glad he agrees because…

What have we always said is the most important thing? (Answer as George Michael would)

Baked French Toast
adapted from Food Network

1/2 loaf bread, cut into 1 inch slices
3 eggs
3/4 cup half-and-half cream
3/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/4 cup butter
1/4 cup brown sugar
1 Tbspn corn syrup
1/4 teaspoon salt
powdered sugar and strawberries, for garnish

1. In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth
2. Pour into a 9×13 baking dish. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
3. Whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
4. Preheat oven to 350F degrees and bring bread mixture to room temperature.
5. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
6. Garnish with powdered sugar and strawberries as wanted.


Basil Feta Triangles

We had a women’s brunch at church a few weekends ago, and what a delicious variety: scones, other pastries, salmon tarts, frittatas, salads, and more breakfast foods. My contribution were these basil feta triangles. I kept this phyllo dough in my freezer for a while with the intention of making baklava… but I suppose I’ll get around to that another day.

Basil Feta Triangles
adapted from Betty Crocker

1 lb. feta cheese
2 eggs, slightly beaten
1/4 cup finely chopped fresh basil leaves
1/2 tspn white pepper
1/8 tspn salt
1-16 oz. package frozen phyllo sheets (18×14 inches), thawed
1/3 cup melted butter

1. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil, white pepper, and salt until well mixed.
2. Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out.
3. Place 1 teaspoon cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Brush triangles lightly with butter.
4. Bake 12 to 15 minutes at 400 degrees or until puffed and golden brown. Serve warm.