Sunday, December 26, 2010

Make-ahead Brunch

Not sure about you, but our holiday mornings are filled with time together ~ visiting with family and generally relaxing. Food is always a big part of the day, but we don't want cooking to be a focal point. Our goal is to simply enjoy.

Here's a tried and true recipe for a fantastic brunch that doesn't have to be saved for holidays ~ it's a snap to prepare and would make an excellent start to any day focused on easy, relaxing time together. Hope you enjoy this as much as we do.

French Toast Baked in Honey-Pecan Sauce
Serves 2-3

4 eggs, beaten
3/4 cup half-and-half
1/2 tablespoon brown sugar
1 teaspoon vanilla extract
4 thick slices French bread
1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans

Combine eggs, half-and-half, brown sugar, and vanilla extract in a small bowl.  Pour half the mixture into a baking dish.  Place the bread in the pan and top with other half of egg mixture.  Refrigerate, covered, overnight.

Melt butter in a 9x13-inch baking dish and stir in the brown sugar, honey, maple syrup, and pecans.  Add the soaked bread slices.  Bake at 350 degrees for 30 to 35 minutes until puffed and brown.  Serve immediately.

Martha Hopkins and Randall Lockridge, InterCourses: an aphrodisiac cookbook (Memphis: Terrace Publishing, 1997)

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