Food to Fuel the Athlete (and their inner fat kid)

I love to cook: at home, at friends houses, on vacation...anywhere there is a kitchen. But I can't just throw stuff together, I need a recipe. And I have tons of them. I have magazines, cookbooks, recipe cards. My problem: I never have the recipe I want in the place that I'm cooking. So thanks to my ingenious and cutting edge cousin, I've decided that this is the solution. I will be posting family favorites, new discoveries, and any other dishes that are deemed worthy of mass publication.

Thursday, December 30, 2010

Baked French Toast

This breakfast recipe is one of our family favorites.

French Toast Directions
Ingredients:
1 loaf Texas Toast
1 dozen eggs
1 1/2 cups milk
Maple syrup (if desired)

Preparation:

Cut Texas Toast into cubes and put in a greased 9x13 baking dish.
Beat together eggs, milk and Maple syrup; then pour over cubed Texas Toast.
Cover with Saran Wrap and put in refrigerator overnight.
The next morning, preheat oven to 350 degrees. Remove Saran Wrap and bake in oven for 1 hour. During the last 5 minutes of baking prepare White Syrup.

White Syrup Directions

Ingredients
1 cup whipping cream
1/2 cup butter
1 cup sugar
1 teaspoon vanilla

Preparation:

In a saucepan on the stove, heat whipping cream, butter and sugar to boiling; then turn down to medium heat.
Cook and stir for 5 minutes (syrup should start to thicken).
Remove from heat and add vanilla. Serve warm over French Toast.