Sunday Morning Breakfast...

So now it’s Sunday morning, Tyler and Cristina are leaving early in the day and they can’t drive on an empty stomach.

I prepared a quick baked French toast that cooked itself while everyone showered and got ready for the day.

Simply slice a baguette or French bread in ½ inch slices, place them layered in a 9 by 13 buttered Pyrex dish.

Whisk 5 eggs plus 2 yolks with 2 cups table cream, a couple of tablespoons of Gran Marnier 2 tsp. vanilla and zest of half a lemon (I only had half left in my fridge)!

Pour over the bread and sop up the liquid patting the bread with the back of an egg flipper. Let it sit for 15 minutes. It won’t all absorb. Now sprinkle some raisins between and around the bread slices and bake for 1 hour at 350 degrees F.

You’re not done yet!

Topping for the French toast
-1/3 cup chopped pecans
-1/3 cup butter
-2 Tbsp. corn syrup
-2 Tbsp. brown sugar

Combine all ingredients and heat in microwave just until spread able. 15 minutes before finishing in the oven, add the topping.

Serve hot with maple syrup, “Frank’s” bacon, a fruit salad, coffee and orange juice.

Frank’s bacon is cooked on a 300 degree F skillet and turned often until golden brown. It’s an art!

Now that will fill you up until you get to your next destination!