Yesterday was Easter Friday. It was a day to commemorate all that had transpired on Good Friday, to take stock and recommit our lives to Christ. Today is Easter Saturday. This is a day set apart for quiet reflection.
Tomorrow we turn our attention to the Second Sunday of Easter – Divine Mercy Sunday. The days between Easter Sunday and Divine Mercy Sunday are an extension of the Easter Celebration. By the 4th century, the eight days following Easter were observed as Solemnities. Over time, the observances of the Easter Octave declined. It had all but disappeared by the time of the Second Vatican Council. It’s interesting that so many of the traditions of the Church were modified, revised and even done away with during the Second Vatican Council, the Easter Octave was revived. Each day the Gospel reading focus on traditions. During Lent the Gloria and Double Alleluia were suspended. Not only are they sung once again, but fasting and sacrifices are prohibited during this solemn time. Baptisms are encouraged both during the Easer Vigil (last Saturday) and today for new catechumens. Easter Sunday or one of the days during the Octave include First Holy Communion. This is a period of great joy within the Church. For the whole of the world seems renewed.
There is nothing more wonderful than to take a drive into the country, to see the world unfolding in its spring splendor. Praise be to God in the highest.
Caramelized Mexican French Toast
Brown Sugar Syrup
1 Orange Zest
2 cups Water
1 cup Brown Sugar
2 Cinnamon Sticks
Zest an orange. In a medium saucepan, add water, brown sugar, cinnamon sticks, and orange zest. Bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes until the brown sugar is fully melted and the syrup thickens slightly.
Remove the cinnamon sticks and strain the syrup into a shallow bowl. Reserve the zest to sprinkle over toast. Set syrup aside to cool slightly.
French Toast
1 loaf French Bread, day-old
3 large Eggs
1 cup Milk
1/2 cup Heavy Cram
1 teaspoon Cinnamon
1 teaspoon Mexican Vanilla
Butter for frying
Note: Stale bread works best during the soak and fry.
Heat oven to 300 degrees. Place a wire rack inside a rimmed baking sheet, hold in the warm oven.
Slice ends from the bread loaf. Slice remaining bread into slices about an inch or so thick. Lay slices out to further “dry”.
In a shallow bowl beat eggs. Add milk, cream, cinnamon and vanilla. Whisk well.
Melt butter on a large griddle. Once griddle is hot and the butter has melted, dip bread in the batter, allowing excess to drip back into the bowl. Lay bread out and fry about 3 minutes per side. Place toasted bread in the oven to hold until all the bread has been fried.
While the bread is still warm from the oven, dip each slice into the syrup. Let it soak for a few seconds to absorb the rich, sweet flavors. Return to the rack. Place in the oven set to broil for a few minutes for the syrup to begin to caramelize over the bread.
Place the caramelized toast on individual plate. Drizzle with extra syrup if desired. Finish with a sprinkling of the strained orange zest and a pat of butter.
I will give thanks to You, for You have answered me.
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