Things I’m Digging
I definitely enjoyed the weather on Saturday. (Still upset that it’s cold today) Spent time working in the shed with my tools, being awesome and handy. (Or playing the part really well.)
Guess who! The one and only Big D, that’s who! He hardly ever makes an appearance on the blog, but he was my hired help this weekend. Any reason to get him outside and he came up with this one on his own. (Plus he built the grill and grilled for us!)
With the weather turning cold today, the paint is taking longer to dry. *big sigh* Soon it’ll be finished and I can post about this project.
Lastly, I have a recipe for you. It’s starting to become a routine for my weekly recaps and so far I’m loving it. I hope you are too!
Bananas Foster Baked French Toast
Who doesn’t love an amazing breakfast when they first wake up on Saturday mornings? I pulled this recipe from my “Taste of Home” magazine. It takes about 30 minutes to prepare, a nice nap in the fridge overnight, then you bake it first thing in the morning.
2/3 C packed brown sugar
1/2 C heavy whipping cream
1/2 t ground cinnamon
1/2 t ground allspice
1/4 chopped pecans, optional
3 large bananas
12 slices challah or egg bread
1 1/2 C 2% milk
1 T sugar
1 t vanilla extract
Yesterday was the first time making this recipe. I typically post recipes that I feel confident in making, but I will admit I need to work on this. I wanted to get this recipe up on the blog so maybe someone else might have success with it.
Do you know what egg bread or challah is? If you said no, then I say “me neither.” If you said yes, then I say “Awesome. Tell me where can I buy it!” I seriously had no clue where to find egg bread around here, so I went with the softest bread I know of: Sara Lee’s Sweet Hawaiian Rolls. I have nothing to compare this to, but I really think they were a good replacement!
1. Melt butter in microwave [I used a sauce pan]; stir in brown sugar, cream, spices, and pecans. Add bananas, toss to coat. Transfer to ungreased 13×9 dish. Place bread on top of mixture.
2. Combine milk, eggs, sugar and vanilla in a blender; blend til smooth. Pour over bread, refrigerate covered for 8 hours or overnight.
3. Preheat oven to 375 degrees. Take casserole out of the refrigerator and let sit out while the oven heats. Bake, uncovered for 35-40 minutes or until a toothpick stuck in the middle comes out clean. Allow this to stand 5-10 minutes. To serve, invert onto a serving platter [where I had trouble]
This recipe was delicious in taste, but final appearances gave this dish no justice.
I admit, it’s looking pretty sad. It didn’t come out of the pan as easily. The rolls look burnt. The bananas look less appealing…
Don’t be fooled by this photo! This bananas foster french toast is every bit as delicious as it sounds. This french toast recipe has not seen the last of me. We will go many rounds until it is perfected. You are all my witnesses!
I’m considering a “List It” series link-up, so I’m going to throw this out there: Would you be interested in my awesome “List It” Friday series?
Here’s to a new week, my friends!