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Add a photoThis past weekend we had some wonderful friends come to stay with us. And, of course, I couldn't wait to cook up some yummy food for them. For dinner I made one of my favorite recipes that I found by a fellow FoodBuzzer: Bugs Bunny Pasta Toss.
For dessert, I made a new Hungry Girl recipe I had not tried before for Peanut Butter Fudge. I thought it was ok-it was definitely better with the some yummy low-fat vanilla ice cream!
And for breakfast, I was totally inspired by Bonnie the Baker's recipe for Creme Brulee French toast found here. But, because of dietary restrictions and such, ended up making this "healthified" version which was actually quite good...and sweet, hence the name!
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Ingredientes
- ½ cup unsalted butter
- ¾ cup packed brown sugar
- 1 tablespoon maple syrup
- 1 loaf of French bread, sliced about 1 1/2 inches thick
- 4 eggs
- 1 ½ cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
- ¼ teaspoon salt
- ½ tablespoon cinnamon
Direcciones
- 1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
- 2. Arrange bread in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Sprinkle with cinnamon. Cover, and chill at least 8 hours, or overnight.
- 3. Preheat oven to 350 degrees. Remove the dish from the refrigerator, and bring to room temperature.
- 4. Bake uncovered for 15 minutes, remove from oven, and turn bread over. Return to oven and bake another 20 minutes, or until puffed and lightly browned.
