Grand Marnier Custard French Toast

Do people actually drink Grand Marnier? I ask because I’ve never poured it into a glass to drink. To me, Grand Marnier is that ingredient used to elevate the ordinary into something extraordinary.

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Good Morning PB and J!

Did you know that April is Child Abuse Awareness Month? The first Saturday in April is Love Our Children Day with an emphases on encouraging loving, respectful, healthy relationships with our children. Child Abuse is a cycle, one that’s not always obvious.

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What Are You Doing Today?

Welcome to the Saturday after Thanksgiving, also known as Small Business Saturday. Small Business Saturday is a gentle reminder that during this holiday season, don’t forget to patronize the small businesses right in our own neighborhood.

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Good Morning Cinnamon-Raisin Bread!

Wow – we’ve reached the middle of September already. Hard to believe. Of all the seasons, I really think I love fall the best. The days are still warm, but the nights are cool. There is a hint of smoke in the air from nearby fireplaces. And a crispness that no other season can impart.

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Love to Laugh in the Morning

My guys are quite the pair. To their faces, I will give them a stern look. But inside, I am laughing. I just know that laughing out loud would only encourage their twisted sense of humor.

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Wishing You a Happy Eggnog Day!

Merry Christmas Eve everyone! Nothing about 2020 has been as it should be. So many traditions have fallen by the wayside or modified to fit the current rules and regulations.

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Good Morning World!

On this day in 1903 near Kitty Hawk, North Carolina, two brothers with big dreams let their lofty ideas take flight. On September 24, 1959, President Dwight Eisenhower declared December 17 to be Wright Brothers Day. His proclamation invited the people of the United States to observe this day with appropriate ceremonies and activities. I must confess, I cannot recall a single celebration. I’m sure in certain circles, this is a very big day. Their 12 second flight was proof positive that the human spirit was meant to soar and dreamers are the pilots of that spirit.

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Let the Holidays Begin

Today is National French Toast Day. So I bet you are wondering what in the world French Toast has to do with the beginning of the Holiday Season. Today is also National Small Business Day. While the rest of the world might go insane on Black Friday, we like to finish our Christmas Shopping on the Saturday after Thanksgiving. And we do so by visiting the Mom and Pop small businesses and craft vendors that set up shops in the town square. I’d rather support my neighbors, small family run businesses that the big stores.

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Sunday Morning Glazed Churro French Toast

Oh for the good old days, when we could visit a real zoo instead of a virtual one. And any trip to the zoo meant hunting down those carts with giant soft pretzels and warm Churro Sticks.

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Easy French Toast Cinnamon Sticks

Did you know that today is National French Toast Day? Like we need a reason to make French Toast! This year, it also happens to be Thanksgiving. We all know what that means – craziness in the kitchen.

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Zesty Grand Marnier French Toast

Maybe it’s because the morning air is crisp and briskly-cool. Maybe it’s the way the morning light filters into the room. Maybe it’s for no other reason that I have a hankering for a French Toast that isn’t just ordinary. I want some “grown up” toast, made with Grand Marnier and fresh orange zest. Yeah, it’s a beautiful morning – might just need to whip up some fancy French Toast. Would you like a slice or three?

Zesty Grand Marnier French Toast
6 Eggs
1 1/3 Cups Milk
6 Tablespoons Grand Marnier
1 Tablespoon Fine Orange Zest
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
12 Slices Texas Toast
Butter
Maple Syrup

Heat electric griddle to about 325 degrees. Brush with butter-flavored margarine.

In a blender, blend eggs and milk until smooth. Add Grand Marnier, zest and spices. Blend until smooth. Pour mixture into a shallow bowl.

Slice Texas toast to create two points. Dip into batter and cook on griddle until golden brown. Flip and cook to golden brown. Just before removing from griddle, place a small pat of butter on each toast slice and allow it to melt.

Cook toast in batches if necessary to avoid overcrowding the griddle. As toast is finished, simply transfer to a large serving platter and keep in a warm (not hot) oven until ready to serve.

If desired, dust with powdered sugar and garnish with slices of orange just before serving. Serve with warm Maple Syrup.

This wonderful toast goes great with crisp bacon and fresh fruit. For awesome, crisp bacon check out Kiddo’s Secret to Crisp Bacon.

French Toast - With Bacon

Overnight Blueberry French Toast Casserole with Blueberry Syrup

As long as we’re on a Saturday morning breakfast roll here (no pun intended) – how ’bout one of those delightful overnight recipes for French Toast? This recipe will feed a crowd, which is great with the holidays looming just around the corner. As a casserole cooked breakfast dish, it travels nicely to grandma’s house for Thanksgiving morning when you are helping out in the kitchen or Christmas morning when the kids are opening up their stockings.

Be it family gathering for Thanksgiving or over the Christmas Holidays, this is a great start to the morning. It just pops with color, flavor and delight. In our house, Blueberries and Christmas Morning have always gone hand-in-hand.  Blueberry muffins; blueberry pancakes or blueberry waffles – you get the idea. What I really like about this particular blueberry breakfast is that most of the prep work is done the night before. Just make the syrup in the morning while the toast is baking. (I suppose you could cheat a little and buy blueberry syrup . . .)

Overnight Blueberry French Toast Casserole With Blueberry Syrup
French Toast Casserole
12 slices day-old bread, cut into 1-inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

While toast is baking, make syrup.

Blueberry Syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes.

Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Use a fork to mash berries, leaving some more or less whole. If a smoother syrup is desired, pour into a blender and puree. Return syrup to the saucepan over low heat before continuing.

Stir in the butter, and pour over the baked French toast.

 

Autumn Morning Eggnog French Toast

I love this time of the year – from now until New Year’s. It’s this magical time of the year when grocery stores stock and carry Eggnog. I have several recipes for making my own Eggnog, but why make it when it’s so convenient to simply reach for it in the dairy section? Maybe one of these years I’ll make it from scratch, but only at this time of the year.

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Cannoli Stuffed French Toast

Have I mentioned that I adore Cannoli? I first fell in love with Cannoli while attending an Italian Food Festival over twenty years ago at the Rio Hotel in Las Vegas. These were no ordinary Cannoli.  These were genuine God Father Cannoli, made by the same man who made the Cannoli for the 1972 film, The Godfather. He had a little booth set up at the festival adorned with pictures from the film of him posing with some of the big name stars. An older Sicilian gentleman, he was a talker, sharing his experience with anyone willing to listen. Imagine the delight of my friend and I when he offered to teach us how to make his Cannoli! Hey, if you are going to learn to make Cannoli, why not learn from a behind-the-scenes Cannoli maker? I used to joke that I learned to make Cannoli from the Godfather’s baker himself. Now the problem with having genuine Cannoli is that these delicious, deep-fried shells stuffed with the most luscious of fillings became my yardstick by which all other Cannolis are measured. The key to good Cannoli is that the shells cannot be filled until just before serving. The shells need to be crisp. The filling well-chilled and then piped into the shell mere moments before you take your first bite. But all of that is a posting for another day.

While Cannoli are a dessert, the clever couple over at Two Peas and their Pods have taken this wonderful concept, given it a French Twist and much to our delight have legitimized dessert for breakfast. I’ve taken their recipe and doubled it. It’s an easy recipe to adjust and oh so delicious! What’s that you say? Someone at your table won’t eat Cannoli? That’s okay, leave out the filling and fry up a couple of extra slices of egg-dipped French Bread. Enjoy your stuffed toast and let them know just what they are missing.

Cannoli Stuffed French Toast
2 cup ricotta cheese
1/2 cup powdered sugar
1  teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips
3 large eggs
1/2 cup heavy cream
8 slices French bread
4 tablespoons butter
Powdered sugar-for serving

In a small bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Stir in the mini chocolate chips. Set aside.

In a shallow bowl or pie plate, whisk the eggs and heavy cream together. Spread 4 slices of the bread with the ricotta mixture, about 1/2 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated.

On a flat griddle melt the butter on medium heat; about 325 degrees. Add the French toast sandwiches and cook until golden, about 4 minutes per side. Cut the sandwiches in half on the diagonal and transfer to plates. Dust with confectioners’ sugar and serve immediately.

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