I actually enjoyed this little posting every day exercise, and have to give myself a pat on the back for making the cut. I know, I know, a couple of posts were phoned in, but I did feel more...prolific this month. I'll definitely do it again next year though I'll probably sleeve a few posts for Thanksgiving week.
The timing for the finale couldn't be better. The sore throat that's been threatening all week has attacked both Steve and I with a vengeance. I just want to soak in a hot bathtub tonight with a stack of the magazines that I never seem to have time to read.
If I can muster the energy this weekend to prepare one of my famous breakfasts, I think I'll make Creme Brulee French Toast. My mother in law found this recipe in the newspaper and brought it over one Sunday. It's perfect for bringing to someone's house on Christmas morning, because you must prepare it the night before. This dish is so laden with fat and carbohydrates that you don't want to even think about eating it more than once a year, but let me tell you-it's sublime. I have made my usual modifications to the original version. What perplexes me is why this dish is called "Creme Brulee." I've never had Creme Brulee with peaches before. Really, this should be called "Peaches and Cream French Toast."
Creme Brulee French Toast aka Peaches and Cream French Toast
1 stick butter
2 TBSP light corn syrup
1 C firmly packed brown sugar
1 loaf Hawaiian bread, Challah if that is not available
5 eggs
1 1/2 C half and half
2 TBSP vanilla
1/4 tsp salt
24 oz. frozen peach slices
2 TBSP cinnamon sugar
In a small saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 13 x9 glass baking dish. Trim the crust and ends from the loaf of bread. Cut bread into 2 inch thick slices. Arrange slices in one layer in the baking dish, squeezing slightly to fit. In a large bowl, whisk the eggs, half and half, vanilla and salt until well combined. Pour evenly over bread, top with peaches and sprinkle with cinnamon sugar. Refrigerate overnight. Bring to room temperature one hour before baking at 350 for 45-55 minutes until puffed and edges are golden.
Once again, I'm going to insist that you prepare some fresh whipped cream. One pint of heavy whipping cream, 1 TBSP superfine sugar, maybe a couple drops of vanilla. Whip on high speed until heavy peaks form. It's really what makes this recipe perfect. A hunk of this french toast with real whipped cream and a strong cup of coffee...mmmm, heaven.
