Gooey & Totally Yummy Crème Brule French Toast

 

For Christmas morning Mr. Man, Bean & I planned to celebrate as a clan. Since this was a treat, to be just the three of us, I wanted to make something decadent and special. First thing that came to mind was my gooey and totally yummy Crème Brule French Toast recipe.

This recipe is special to us since it was served at my unofficial “first” Mother’s Day brunch. While I was pregnant with Bean, Brett and I hosted our first Mother’s Day at our new house. The original recipe calls for half-and-half, but I use whole milk to slim it down. Not only does it help with the calories, slightly, but this minor change helps with my tummy issues by reducing the richness - - again - - not calories!

 

Also, instead of Grand Marnier I use orange juice.

Hope this dish makes a debut on your table when you celebrate a special moment. Don’t forget to plan ahead: the recipe requires that you chill the mixture at least 8 hours and up to 1 day.

From our table to yours:

~Lauren

 

Gooey & Totally Yummy Crème Brule French Toast

(adapted from Gourmet Magazine | July 1998)

Yield: Makes 6 servings

Ingredients

1 stick unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 challah

5 large eggs

1 1/2 cups whole milk

1 teaspoon vanilla

1 teaspoon orange juice

1/4 teaspoon salt

Instructions

In small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 – by 9 – by 3 – inch pyrex pan. Cut 6 1-inch thick slices from center of challah. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, milk, vanilla, oj, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat over to 350 degrees and bring bread to room temp.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve immediately.

 

       

We have a busy rest of the week and weekend - - -  see you in 2011 Health, Happiness, Hamstrings readers.

Pumpkin Pie Spice French Toast: Warming One Toddler’s Tummy After a VERY “Crumby” 24 Hours

 

“Parenthood = She has 105 fever and YOU have to figure out what is next” ~htothe3 tweet on 12/6/10

The statement above not only describes the last 24 hours, but defines the crash course I had in parenthood. Poor little Bean, after a fever peaking at 105 and a diagnosis of early pneumonia, as always, she was a trooper. My little blond hair, blue eyed girl whimpered her way through the process, holding onto me like a security blanket. They listened to her lungs, checked her ears, and then took x-rays. Through it all she amazed me.

In the end it was Mr. Man who gave me the compliment. One that will last me through this episode. He told me that: his most memorable part of the day [referring to today] was when the three of us were lying in bed and she [Bean] had her head on my chest as I was stroking her hair. He said that that it brought him back to his days a child remembering how his mom used to take care of him when he was sick. To him that was what defined one as a wonderful mother. Today to him I was a wonderful mother.

While many might run to Chicken Soup to warm a toddler’s tummy when they are sick I had no chicken soup. I ran to the next best thing----French Toast. Here is the recipe I used to warm my toddler’s tummy when she needed protein, but deserved something just as sweet as her.

Health, Happiness, Hamstrings readers do you have any special recipes you make your family members or friends when they are sick? Please share.

Pumpkin Pie Spice French Toast

(one toddler size portion/mommy snack)

Ingredients

2 piece potato bread

2 organic large egg

1 TBS sugar

2 TBS organic whole milk

Sprinkle of pumpkin pie to taste

Vanilla to taste

Ground cinnamon to taste

Butter ( enough to fry in)

Directions

1) Mix egg and add spices, sugar and milk

2) Add bread and let the egg mixture soak in turning a couple times

3) Preheat skillet and add butter

4) Fry bread on both sides

5) Enjoy

Making the "Real Thing"

I was always a Quaker Instant Oatmeal fan until I started reading the blog Kath Eats Real Food. Yes, as a mother of an 11 month old you would think I would rely on the quickest method to getting breakfast on the table. We all know that making/eating your own breakfast with an almost toddler is a miracle in itself. :) Blog readers, I PROMISE that making the "real stuff" is worth the time and effort. When making it and having to feed Bean at the same time I usually put the ingredients in the pot and prep Bean's food while I watch the pot. The method I follow is Classic Kath's Oatmeal. The beauty of this method is that you can change the ingredients based on your personal taste. Today I made oatmeal with bananas and some dried cherries and a sprinkle of coconut. Typically, I use a nut milk in my oatmeal, but I have to go to the grocery store and didn't have any. I must say I prefer the taste when it is made with milk. If you are using milk, especially a nut milk, you can nix the sweetener.

Banana and Dried Cherry Oatmeal

1/2 cup gulten free rolled oats

1 cup H2O

1/2 banana chopped

handful of dried cherries

squirt of aguve

sprinkle unsweeted coconut

Bean and I had a playdate this afternoon with Mrs. F and Munchkin. The two girls had a ball!!! As always the floor was a mess, but all that matters is they were entertained. Mrs. F gave me a crash course in juicing since Mr. Man bought me a jucier 3 years ago and it has been in the box ever since. We made organic carrot and organic apple juice. Munchkin LOVED it Bean....well we know how that goes :-)

On a funny Bean note look what the lady did this morning. She adored getting all the toys off the shelf, but once she was done she couldn't figure out how to get back down. For the recored I promise I didnt' put her up there.