|photo courtesy of whatwhatwhat.com|
I was a whirlwind yesterday; trying to get everything done. My goal was to begin the new year with a clean house and with the help of my new vacuum cleaner I accomplished that. I made three trips to various grocery stores to pick up items I needed. After shopping together husband and I made a light lunch for all five of us and then I set to the task of pretty much spending the rest of the day in the kitchen. I wanted to make the breakfast casserole that my mother-in-law created once before in my kitchen. My thought was to have something pre-made and extra yummy so I could properly relax today. After I finished making that I moved on to making dinner; my "family-famous" eggplant lasagna and two loaves of bread.
I got almost everything done on my list yesterday. I finished my 100 books in time; spending the whole morning immersed in Selznick's Wonderstruck. I'm excited because last year I didn't make it and really it seemed like such an attainable goal. It's not unless you really read all the time or count picture books, which I choose not to. I also didn't get my weekend cooking post completed yesterday like I'd planned but hey, I did what I could and feeding the family is pretty high up on the to-do list.
Here is the breakfast recipe we will be eating in about 30 minutes, if I can get the teenagers up...
Cinnamon Apple Baked French Toast Casserole
1 loaf French or Italian bread
8 farm fresh eggs
1/2 cup sugar, divided
3 1/2 cups milk
1 T. real vanilla
6-8 Apples, peeled, cored and sliced (McIntosh or Cortland, preferred)
3 tsp cinnamon
1 tsp freshly grated nutmeg
2 T. butter
Maple syrup (warmed) for serving
Slice bread into 1 1/2-inch slices. Place the bread tightly together in a greased 13 x 9-inch glass baking dish. In a bowl beat together the eggs, 1/4 cup sugar, milk and vanilla. Pour half of egg mixture over bread slices. Place sliced apples over bread to cover and pour remaining egg mixture over the top. Mix remaining 1/4 cup sugar with cinnamon and nutmeg and sprinkle over top of dish. Dot casserole with butter slices. Cover and refrigerate over night.
In the morning remove foil or pan cover. Bake at 350* for 1 hour. Place a cookie sheet under glass dish as casserole may overflow a little. Remove from oven and let stand for 10 minutes before serving. Cut into big squares and serve with maple syrup.
Later today we're having black-eyed peas, salsa and spinach over brown rice for dinner. How many others participate in this tradition?
This post is connected to Beth Fish Reads Weekend Cooking meme-drop by and check out all the food-related posts gathered there.
Happy New Year. Happy Reading.