Yummy Recipe Time (aka Baked French Toast)!!

Still pregnant! YAY!  Still on bedrest.  BOO.  I've officially dropped and my belly is VERY low.  She is sitting WAY down there and it is breaking my heart.  I am just loving every single extra day that I can get her to stay in there.  Today has been pretty contraction heavy, but I will try to keep a positive outlook for each MINUTE that I'm not delivering her, for each extra second that she grows inside my belly.

NOW for a GREAT recipe I made last week.  We had brinner which is one of my all-time favorites and it truly didn't disappoint.  ENJOY!

Ingredients:

prep time: about 20 minutes

cooking time: 45 minutes

note: you have to make this the day before or morning of

- 1 c. brown sugar (pretty packed)                                         - 1 1/2 c. milk
- one loaf of a day old french loaf bread                                - 1 T. vanilla extract
- 1 stick of butter (8 tbsp)                                                       - ground cinnamon
- 2 T. water                                                                             - powdered sugar
- 5 eggs, beaten

Recipe:

(1) Slice your french toast to nearly an inch thick.  A loaf makes 12 slices, except I'm not including the butts in that because I don't like the ends of bread.

(2) In a small pan put the brown sugar (I packed it in there pretty tightly because I really like the taste of brown sugar), butter, and water.  Then bring it to a boil on about medium high heat.  Stir it a TON to make sure that the butter isn't burning.

Yummy, look at that pretty brown sugar and better.

(3) quickly reduce the heat and simmer for 10 minutes.  You have to stir a lot here too because it will boil over and would burn the butter if you're not careful. 

(4) Take a separate bowl and put the milk, eggs, and vanilla in it. 

(5) Put the brown sugar mixture at the bottom of a greased pan.  It has to be pretty big, at LEAST 9 by 13".

(6) Squeeze the bread on top of the brown sugar mixture.  Then, pour the milk mixture on top of the bread.

(7) Refrigerate this overnight (or make this in the morning and have it in fridge until you're going to eat brinner like I did!)

(8) When you're ready to eat, take this out of the oven 20 minutes before putting it in oven and sprink ground cinnamon on top. Then cook in a 350 degree oven for 20 minutes covered with foil.  Then take the foil off and cover for another 25 minutes.  Then DEVOUR!