A Maple-Leaf Delicious Day

Did you know that today is National Maple Syrup Day? Yeah, I know Maple Syrup can be used for a whole lot more than pancakes, waffles and French toast. Yet that’s typically what comes to my mind, with just a hint of sadness at times.

I miss having Kiddo as a kid under foot. Nope, that’s not true. Kiddo was never under foot. This time of year was magical – Christmas Break. We were busy baking cookies and making fudge and just enjoying time spent together. I miss that.

When Kiddo was about five years old, he came to me with a very important question. How, he wondered, is it possible for Santa to know exactly what you want for Christmas deep in your heart, even if you never tell anyone. That was a tough question. I suggested we both put on our thinking caps, and maybe we could figure it out.

That Sunday as we left Mass, Kiddo said he knew. It was so simple. God knows everything, even the secrets deep in your heart. And since God knows everything, Santa must have his phone number. His answer was well thought out, and made perfect sense. When he got a little older, he wasn’t ready to let go of his belief in Santa. Some of the children at school told him there was no Santa, and how they knew this was because there were no presents from Santa under their tree. I explained that Santa leaves gifts to those who still believe. Believing was the magic that made Santa possible.

I miss having little ones. I miss making a nice breakfast worthy of Maple Syrup even on a week day. And them I remember I’m beyond middle age. This are my sunset years. Who says I can’t make something special for breakfast, even if it’s just for me? Life is too short not to savor every moment, right?

Crème Brûlée French Toast
8 tablespoon unsalted Butter
1 cup packed Brown Sugar
2 tablespoons Light Corn Syrup
1 loaf French Bread
6 large Eggs
2 cups Half-n-Half
2 teaspoons Vanilla Extract
1 teaspoon Grand Marnier
Pinch Salt
Butter for serving
Maple Syrup for serving

Melt butter in a small saucepan over medium heat. Add brown sugar and corn syrup; stir until the sugar has dissolved completely. Pour into a 9-inch by 13-inch baking dish. Set aside.

Trim ends from the French bread. Slice into 6 thick slices. If desired, trim away crust for a softer toast or leave for an added layer of texture. Then arrange the bread in the baking dish in a single layer. It’s okay to squish bread a little to fit, just don’t overlap.

In a bowl whisk eggs, half-n-half, vanilla, Grand Marnier and a pinch of salt. Whisk until well blended and a little foamy. Pour custard mixture over the bread. Cover and chill overnight in the refrigerator.

The next morning heat oven to 350-degrees. Remove baking dish from the refrigerator and bring to room temperature as the oven warms.

Uncover, bake in the heated oven until puffed and lightly browned, 25 minutes or so.

Carefully lift the Crème Brûlée French Toast from the casserole dish with a wide spatula, turning toastcaramel-side-up on a serving platter. Drizzle with any remaining melted brown sugar. Dust with powdered sugar. Serve with additional butter and syrup as desired. (Although hardly necessary).

A nice cup of vanilla-cinnamon coffee makes the morning extra special.

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O Wisdom of our God Most High,
guiding creation with power and love:
come to teach us the path of knowledge!