CHRISTMAS ON THE BEACH
THANK YOU
to who ever took the time
to decorate this beautiful Christmas tree
on the beach
with
Santa hats
and
reindeer antlers
It was so fun
to stop and take pictures
while riding bikes
on the beach.
<3
It's what's inside that counts!!
Our Christmas tradition
A perfect recipe for Christmas morning.
You prepare it on Christmas eve, put it in the fridge overnight and then heat in the morning.
CREME BRULEE FRENCH TOAST RECIPE
1/2 cup unsalted butter
1 cup packed brown sugar
2 Tablespoons corn syrup
1 loaf sliced Brioche bread
Handful sliced pecans
5 large eggs
1 1/2 cups half and half
1 splash vanilla
1 splash Grand Marnier
1/4 teaspoon salt
In a small saucepan melt butter with brown sugar and corn syrup over medium heat, stirring until smooth.
Pour into a 9x13 baking dish. Sprinkle with chopped pecans.
Begin with center portions of bread and layer into pan squeezing together so they fit.
In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined. Pour evenly over bread.
Cover with plastic wrap and refrigerate overnight.
In the morning, place uncovered pan in oven, then pre-heat oven to 350 degrees.
Bake approximately 35-40 minutes or until slightly puffed and lightly browned.
Notes: The original recipe calls for only a teaspoon of vanilla and Grand Marnier but I add a titch more because I think it adds to the flavor. Also, the pecans are optional but I love them so I added them. If you look at the picture closely you can see how the bread is kind of squished together. You want to do this - don't just lay the pieces flat in the pan. You can also use a loaf of Challah bread if you are not able to find Brioche. All loaves of bread are different in size depending where you get them. So use your judgment in how many you want in your pan. The more you add the dryer your recipe will be.
One more suggestion - I have made this recipe so many times - that I can say for certain that the pan that always turns out the best and is the most delicious is when I use my extra large 10 x 13 glass Anchor Hawking pan I purchased at Walmart moons ago. I then use the full loaf of bread, minus the ends and about half of another loaf of Brioche and double everything else. The best ever!!!
This recipe is also delicious heated up the next day - don't throw away the leftovers and if for some reason it turns out a bit dry add a touch of maple syrup - It works everytime! Enjoy!!!
CHRISTMAS 2017
<3
