Style, Beauty & Motherhood from 30A & Beyond

French Toast Success!

February 5, 2011

I don’t usually have much success in the kitchen. Let’s just get that straight. Sometimes, the dish I’m slaving over doesn’t turn out because I’ve burned it, completely overcooked it or forgotten to buy/include one of the key ingredients — “Sorry, honey. I forgot we need syrup for pancakes or potatoes for mashed potatoes.” Sometimes, I forget how long it actually takes to make more than a bowl of cereal and I give up before I get started. That was the case last week. Hunter was home between hunting trips for one day and I promised a nice, hearty breakfast on Saturday morning before he left again. We both should have known better than that. I overslept and was just beginning to slice a few pieces of bread when he was walking out the door. Fail! We ended up at the Waffle House instead. This Saturday, I was determined to make up for it and made sure I had all the right stuff to make Southern Living’s Praline-Pecan French Toast. It takes about an hour to prepare and cook, not counting the 8 hours you’re supposed to refrigerate before cooking. Of course, I hadn’t read that part til this morning so I just skipped it. Here’s the recipe:

Ingredients
1 (16-oz.) French bread loaf
1 cup firmly packed light
brown sugar
1/3 cup butter, melted
2 tablespoons maple syrup
3/4 cup
chopped pecans
4 large eggs, lightly beaten
1 cup 2% reduced-fat milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon
vanilla extract

Preparation
1. Cut 10 (1-inch-thick) slices of bread.
Reserve remaining bread for another use.
2. Stir together brown sugar
and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish.
Sprinkle with chopped pecans.
3. Whisk together eggs and next 4
ingredients. Arrange bread slices over pecans; pour egg mixture over bread.
Cover and chill 8 hours.
4. Preheat oven to 350°. Bake bread 35 to 37
minutes or until golden brown. Serve immediately.

When I first took it out of the oven, it looked like dry, crunchy bread, and I thought for sure we’d be eating Kix for breakfast.
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BUT once you scoop and flip it over onto a plate….
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It was delicious! I was so proud of my edible breakfast and we both ate every possible bite. The recipe was easy for me (which says a lot) and I even had time to cook bacon while it was in the oven. To summarize, French toast = success all the way around.
I had a full belly, a satisfied husband, and earned major food points. Definitely a win in my book….. even if the kitchen was a total disaster.
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