The local moms club I’m in is always doing fun activities. I hosted one at my house last week that was really different. We had a pajama party potluck brunch. Of course nobody spent the night, everyone just came in their pjs (I’m sure my neighbors were wondering what was going on!) that morning.
We joked around that we should call it the pinterest party, since more than half of the dishes were “found” on pinterest, including mine. Sugar crusted vanilla French toast seemed like it would be just right, and even better that it could be prepared the night before with only minimal work the next morning. The ingredients consisted mostly of things you would have on hand, so it’s really inexpensive to make.
Sugar Crusted Vanilla French Toast
Everyone seemed to really love it. I made a double batch but it wasn’t necessary, I ended up with a good bit left over. But the leftovers are great, that was no problem! 🙂 The crust is really, well…crusty when it’s leftover but it softens in the microwave, have no fear.
Sugar Crusted Vanilla French Toast (Single Batch)
Recipe from: Phenomenon
1 loaf french bread, about 1lb. (plain, of course)
3 large eggs
1/2 cup milk
1/2 cup heavy cream
1/4 tsp ground cinnamon
2 tsp vanilla extract
1/2 – 3/4 cup white granulated sugar
pinch of sea salt
1 stick butter (1/2 cup)
3/4 cup packed brown sugar
2 tbsp light corn syrup
1 tsp vanilla extract
- Slice the bread into 1 inch slices. Spray a casserole (just big enough to fit the bread) with nonstick spray and arrange the slices in the dish.
- In a large bowl, whisk together the custard ingredients. Pour evenly over the bread in the dish and cover tightly with plastic wrap. Refrigerate overnight.
- The next morning, remove the dish from the refrigerator and discard the plastic wrap. Preheat oven to 350 degrees.
- In a microwave-safe bowl, heat the butter just till melted. Add the brown sugar and corn syrup and whisk well to combine. Microwave again in thirty-second bursts, whisking after each time until the sugar has dissolved and the mixture is bubbly and hot. Whisk in the vanilla extract.
- Pour evenly over the top of the bread and bake about 40-45 minutes, until golden.
Sugar Crusted Vanilla French Toast
A few months ago my mom gave me the most amazing kitchen gadget. The Fasta Pasta cooker from QVC. It cooks pasta in the microwave and then you put the lid on it to drain. So you don’t have to bring a huge pot of water to boil or use a big colander. Much less mess. Of course it doesn’t cook a TON of pasta, so it’s good for a couple or a single person.
I loved it so much I decided to get some as holiday gifts for some of my friends and family. But I didn’t want to give JUST that so I paired it with a package of pasta, some parmesan cheese and a jar of my homemade marinara sauce. I hope they all love theirs as much as I love mine!
Pasta Gift Set
My grandpa is one of the hardest people to buy Christmas gifts for, so when I asked my mom for some ideas, she suggested I make a goody bag for him. She said that he loves peanut butter fudge, fig preserves and peppermint bark. I already had a bunch of jars of fig preserves put up that I was planning to give neighbors as gifts, so that was no problem. And peanut butter fudge is so easy to make (most of the time – one of my batches DID flop due to weather!), so that just left the peppermint bark. Which I had never made before. But it looked really easy!
In this case, looks were not deceiving. It was REALLY easy and so delicious, I will now be adding this to my Christmas goody bags each year! I feel a little silly even posting the recipe because it is so easy, but what the heck. Someone might want to try it that never has before!
1 pkg chocolate bark
1 pkg vanilla flavored (or white chocolate) almond bark
Crush a bunch of peppermints. How you do this is up to you. Be creative. Then spread out some newspaper on your counters and put wax paper over it. Melt the “brown chocolate bark” according to package directions, then spread out over the wax paper. You can use your own preferences as to how thickly to spread it, I like my bark kind of thin though. Give this a few minutes to harden, it doesn’t take long.
Once it’s hardened, melt the “white chocolate bark” according to package directions. Quickly spread it over the chocolate, be quick though because you don’t want your white and brown chocolates to mix together and if you’re too slow, they will. Sprinkle the peppermint pieces over the top and allow to harden completely. You can then either break it by hand for a more rustic look (which I did) or cut it into pieces.