Good Morning French Toast

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My son was home this summer after graduation from college. His only “job” was to study and take the CPA exam. Before two of the three tests (four in all) he took this summer I made him his favorite “go to” power breakfast.
In a large bowl, preferably a pie plate, add first five ingredients.

20121103-101052.jpgBeat until combined.

20121103-101111.jpgSlice bread in half length wise from top to bottom.

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20121103-114351.jpgAdd to the egg mixture being sure to coat all sides of the bread. Let sit while heating a griddle.

Heat a griddle (or a heavy skillet – you will have to do the toast in a few batches) to medium heat. Add butter and spread over skillet.

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Cook first side until the bread moves easily, no more than three minutes. Flip bread and cook for about two more or until bread is golden brown.

My son takes his final part of the exam on Monday…what I wouldn’t give make him some French Toast for his good luck breakfast!

Have a yummy day!

Raisin Bread French Toast

Servings: 3
Prep time: 0:20
Categories: Bread, Breakfast, Egg, Main Dish
Source: JudeTheFoodie.com

Ingredients

• 2 Eggs
• 1tsp Cinnamon
• ½ tsp Pure Vanilla Extract
• 1Tbsp Granulated Sugar
• 1Tbsp ½ and ½ or milk

• 3 Slices of Raisin Bread
• 1tsp Butter

• Pancake Syrup
• Preserves
• Flavored Whipped Butter

Directions

In a large bowl, preferably a pie plate, add first five ingredients. Beat until combined.

Slice bread in half length wise from top to bottom. Add to the egg mixture being sure to coat all sides of the bread. Let sit while heating a griddle.

Heat a griddle (or a heavy skillet – you will have to do the toast in a few batches) to medium heat. Add butter and spread over skillet.

Cook first side until the bread moves easily, no more than three minutes. Flip bread and cook for about two more or until bread is golden brown.

Plate two pieces per serving (or more :o). Top with your favorite toppings.

Francesca had hers with Einsteins Pumpkin Schmear. http://www.einsteinbros.com/

from http://therecipeboxapp.com

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This Omelet Was “Spot” On!

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I met my friend Amy at Spot Coffee on Elmwood Avenue in Buffalo NY yesterday. We actually schedule “coffee talk” where we support each other, listen to each other and coach each other. She is a journalist, triathlete and blogger. You can follow her blog, Byline To The Finish Line here. She writes about her training experiences, challenges and triumphs. Today she is running her first ever bike trail wine tasting. How cool is that?

What started as a “lets have coffee and pick each other’s brain” has blossomed into a lovely friendship. As I think of it, she is the only person I see regularly that I am not related to nor that I work with. Amy was the first person to encourage me to write about my weight loss experience and transition into healthier living.

Scheduling friend time has been life giving to me.

I can no longer eat an entire breakfast so Amy and I shared the omelet. It is filled with pepper jack cheese. The bread is lightly buttered toasted wheat focaccia. Still, I threw out several pieces of bread and part of the eggs. But, to me, that is ok because I got the taste and experience I wanted.

Breakfast was good but “coffee talk” was great!

Have a yummy day!

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Checkerboard Pastry Tart

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Any fruit combined with cream cheese and lemon curd base will make a tasty and pretty tart!

http://www.puffpastry.com/videos-and-tips Check out these clever videos from Pepperidge Farms. This will give you great tips on how to use the puff pastry dough. My one hint is that you let it sit for 40 minutes then work with it. If it gets too soft it becomes unmanagable.

Checkerboard Pastry Tart

1 Box Pepperidge Farm Puff Pastry (2 sheets)
1 Large Egg (beaten)
8 Ounces Regular Cream Cheese
¼ Cup Powdered Sugar
¼ Teaspoon Vanilla Extract
1 Jar Lemon Curd (or homemade about 1 cup)
2-3 Cups Berries

Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Decide what serving platter you will use prior to rolling out pastry dough.

Lightly flour a cutting board and gently unfold one pastry and roll it into desired size rectangle to fit serving platter.  The less you handle it, the better. Watch the Pepperidge Farm video for tips. Put dough on parchment lined baking sheet.

Beat egg. Roll out second piece into the same size as first.  Cut according to the chart.

Using the egg as glue, brush egg on the bottom crust where you will place the top piece. Place the pieces on top according to the chart. Pierce generously with fork.

 

Bake about 15 minutes until golden brown. It may puff up but will fall when cooled. Cool on rack.

 

Place on serving platter.

 

Mix softened cream cheese, powdered sugar and vanilla until smooth. Put heaping teaspoons of mixture in alternating squares.  Use a knife or spatula to shape into the square. Repeat the same process with the lemon curd in remaining squares. Top with berries.

Chill for at least 2 hours before serving. Using a pizza cutter cut into squares on platter. I use a plastic cutter so I do not damage my platter.

Have a yummy day!

JudeTheFoodie.com