Eggy Bread Fingers

Sorry friends it's way to early on very little sleep and the Asylum docs put me on new meds and now I have to stop them because I had an adverse side effect. I hope you all have an amazing Labor Day weekend and can get some fun times squeezed in! We won't be here on Monday, but Saucy will be back Tuesday!

EGGY BREAD FINGERS

Ingredients

1 large egg
1 Tbs milk
2 small slices of bread
1 tsp butter
Method

Break the egg into a shallow dish or bowl and discard the shell.  Add the milk and whisk them both together.

Cut each slice of bread into thick fingers. Add the bread to the egg mixture and turn to coat on both sides.

Heat the butter in a frying pan until melted and bubbling. Add the bread fingers to the pan and cook gently until golden brown on both sides, turning with a spatula half way through cooking.

Eats Amazing is the blog I found this on!

French Toast Cups

I'm busting in on Saucy's breakfast! Okay so my kids would rather eat these as an after school snack, but they are meant for breakfast. I like making them on Saturday and they reheat well on Sunday morning.

INGREDIENTS

Muffins:
1 loaf French bread
1 1/2 cup Milk
4 Eggs
1/3 cup Sugar
2 tsp Vanilla
1 tsp Cinnamon

Topping:
1/2 cup cold Butter
1/2 cup Brown Sugar
1/2 cup Flour
1/2 tsp Cinnamon

DIRECTIONS
Cut bread into 1/2″ cubes.
Coat muffin pan with butter.
Divide bread between all 12 muffin cups (I used about 2 slices per muffin)
Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended.
Slowly add about 1 1/2 oz of liquid over bread in each cup. I use a baster to make this easy.
Cover and refrigerate for several hours.
Preheat oven to 350.
Combine butter, brown sugar, flour and cinnamon.
Mix until you have a well blended crumbs.
Cover the muffins evenly with this topping.
Bake for 25 minutes or until tops are golden brown.
Let cool for 10 minutes.

I wasn't sure where I got this and then I found the exact recipe over at cincyshopper.com

Hello fellow kitchen crazies!

So you met my bestie (Spicy German) yesterday, I love her dearly.  She is always there when I need her and "we" are hoping to always be here for you in the kitchen when you need us!

As the Spicy German said I am also a military wife, beyond that a mother, sister, daughter and foodie. I find though, my favorite job these days, and partial cause for my craziness, is Grandma!  Grandma sparkles they call me :D!

Personally, the kitchen is my favorite part of the house. I create, I make a mess, the family comes in to hang out and enjoy the smells..................ugh but then it hits, my least favorite thing ever............washing dishes!

I'm not blessed with hand me down recipes and I don't have a line of cooks in my family. What I do have is a mother that has become a wonderful cook, teaching herself when she married my Dad!  Then she taught me, something I will forever be grateful for. So I have a few recipes of hers but not many.  My recipe collection combines those and our family favorites that I have made over the years.  My first recipe here is a favorite of my mom's.  I made it for her a few years ago and she asks for it all the time.  I chose this one in honor of her, she taught me everything I know.  She has been diagnosed with Dementia so our time in the kitchen isn't quite the same but the memories will always remain in my heart.!

Here's toasting new friends, new food and a lot of fun and love along the way! And please if you can't find something that tickles your fancy at the moment, let us know.  If you need to throw a meal together we will do our best to find you the information you need!

Baked French Toast Casserole with Maple Syrup

Recipe courtesy of Paula Deen

Total Time:  9 hr
Prep:  20 min
Inactive:  8 hr
Cook:  40 min
Yield:  6 to 8 servings

Ingredients:

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple syrup

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Slice french bread into 20 1" slices.  Arrange slices in generously buttered 9x13 flat baking dish in 2 rows stoacking them.  In a large bowl mix ingredients and whisk.  Make sure to pour some batter between slices.  Cover with foil and refrigerate overnite!  The next morning preheat oven to 350 degrees.

Now, make your praline topping by combining all ingredients in a medium bowl and blending well.

Spread praline topping evenly over bread and bake for 40 minutes until puffed and lightly golden serve with maple syrup.

MY NOTE:  As I said this is a Paula Deen recipe and it is of course pre-diabetes.  Even before her problems when I make this casserole I DO NOT use maple syrup in the end.  It just seems like over kill to me.  The casserole is creamy and sweet and decadent all by itself!  But as always the choice is yours.  Hope you love it!  Let us know what you think and have an awesome day! ;-)