If I had to choose between waffles, pancakes, or French toast, I’d choose French toast. I love it but I can’t order anymore when we go out for brunch. The reason, my allergy to barley. Ordering anything with bread or a bun is a roulette game. I’ll take the risk at restaurants sometimes but I only have like three bread related products options in the grocery store. Since we started ordering Shatto, we have been buying Farm to Market Co. bread. I’ve had it before and thought I was safe to eat it. We had some leftover bread from last week’s order so I said, “Let’s make French toast.” This recipe smells as good as it taste. Enjoy.
Peach Cobbler French Toast by Lemon Tree Dwelling
3/4 c. brown sugar
1/2 c. butter (1 stick)
2 T. corn syrup
1 loaf of bread
2 cans sliced peaches
1 c. milk
1 c. half and half
1 tsp. cinnamon
1/2 tsp. vanilla
6 T. butter, softened
3/4 c. brown sugar
2/3 c. flour
Melt brown sugar, corn syrup, and butter over a medium heat. When melted, pour into a sprayed 13 x 9 baking dish. Slice bread into 1 inch pieces and sprinkle in baking dish. Top with drained peaches. Mix remaining French toast wet ingredients and pour over bread/peaches. Cover and refrigerator overnight. In the morning, crumble streusel ingredients and top French toast. Bake at 350 degrees for 1 hour.
- I didn’t have a loaf of French bread so I used 3/4 of loaf of week old Farm to Market wheat bread.
- I didn’t have corn syrup so we used honey.
- I didn’t have half and half so I melted 4 T. butter and filled to 1 cup with fat free milk.
- I didn’t have canned peaches so we used frozen peaches.
- I used Penzey’s Vietnamese Cinnamon. My husband says he doesn’t hiccup when I use is.
It’s that time of year when fresh peaches are available for picking. Here is a peach recipe Jeremiah and I recently made which was delicious.
Peach Crisp with Maple Cream Sauce by Pioneer Woman
5-6 fresh peaches
1 c. flour
½ c. sugar
½ c. brown sugar
½ tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
½ c. butter
½ whole lemon
7 T. maple syrup
1 ½ c. whipping cream
3 T. light corn syrup
In a medium bowl, mix all dry ingredients. Cut butter into small pieces and fork into dry ingredients. In a separate bowl, peel and cut peaches. Add zest from half a lemon and then squeeze in juice. Add 2 T. maple syrup and stir. Pour peaches into a 9 x 9 baking dish and cover with crumble mixture. Cover with foil and back for 15 minutes at 350 degrees. Remove foil and bake an additional 20-30 minutes.
Pour whipping cream into a saucepan. Add remaining maple syrup and corn syrup. Cook over a moderate heat until thickened and reduced by one-third (approximately 15 minutes). Refrigerate mixture until it is cold and thick.
- This makes a lot of sauce. I’d suggest cutting the recipe in half. I used the extra though to make some delicious French Toast.
I’m a pretty practical person. When my mom ask me what I want for a holiday gift, I usually have a hard time coming up with stuff. This year, I decided to take my birthday money though and invest in a Ninja blender. Sure, we have all seen the infomercials for it – but does it really work? I did a little online research. I usually don’t read people comments on stuff because it just gets my heart racing. The anonymity of the internet makes people think they can say anything. But I figured if the major of the 100 reviews written on multiple websites were good, maybe all those people weren’t paying to write them. I also chatted with a friend of friend who said it worked good at everything but chopping kale. Ice was my biggest concern. I had some cheap blender and it couldn’t chop ice for anything. I wanted a Starbucks quality blender at a price that fit my budget. The basic Ninja is $99. I used my Bed, Bath, and Beyond 20 percent off coupon getting it down to $80. With birthday money, I could justify the expense.
This smoothie was one of my first test. I have to say, it work beautifully. (Just so you know, I haven’t been paid a dime to say this or anything else on my blog). In the weeks ahead, I will share how it did on other recipe. (I’m even going to give homemade ice cream a try even though I didn’t buy that level of Ninja.) This recipe is definitely a keeper though. I saw it while watching Pioneer Woman on the Food Network and found the exact recipe on the internet. It will be on my Pinterest favorites if you want to tag it for later.
Orange Resolution Smoothies by Ree Drummond
2 c. frozen mangos
2 c. peaches
2 c. Greek yogurt
1 c. Orange Juice
1 c. pineapple
¼ c. honey
1 c. mini carrots
Blend together and serve. Makes eight servings.
- I used canned pineapple packed in natural juices.
- I chopped up the carrots.
- I cut the recipe to a fourth and it made a good cup and half smoothie.