Today was just a great day; I knew I was going to sleep in so I mixed up an overnight French toast bake to have this morning for breakfast. My family loves breakfast and before I opened the restaurant we had a big breakfast every Sunday and my sister and her kids would always come eat. My niece Bailee ask me one day when I was open 7 days a week if I was ever going to be home again on Sundays she loved to come over and spend the days with us. Made me rethink how important it was to not be open on Sunday.
We ate, cleaned up the mess and laid around and watched the food network for a couple of hours, I love to watch it for new ideas, just don't have time any other day. I knew I had to get up and we all pitched in and got our house cleaning done, Bob and I went over to the restaurant and put roast on like every Sunday and went to the store to get stuff for supper.
Zayden and I made homemade meatballs for subs, he was a great help mixing the meat and seasoning together. While I was busy doing something else he chopped his own onion, put on a plate topped it with a new bottle of ketchup, shredded cheese I had for the subs, my mushrooms, and cocktail sauce out of the refrigerator. Then he told me I needed to put it in the microwave to cook. Big mess. Steph said he is just following in your foot steps mom. Great!
We finished making the meatball subs, put them in the oven to heat and made light pasta out of bow ties, pancetta, Italian sausage, basil, oregano, diced tomatoes, onion and a bit of pesto. Made a side salad and had a great dinner with the family. I was impressed that no one complained about anything I made, which Bob and Sarah are very picky and hard to please.
Triple Berry French Toast
12 Slices of day old bread remove the crust
2 pkg (8oz) Cream Cheese
2 cups milk
1/3 cup maple syrup
1 cup frozen or fresh mixed Berries, blueberries, raspberries, blackberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup frozen or fresh mixed berries, blueberries, raspberries, blackberries
1 tablespoon butter
Cut bread into cubes place half in a 13x9 baking dish, cut cream cheese into cubes put on top of the bread. Top with blueberries and bread that remained.
In a large bowl mix beaten eggs, add milk and syrup. Cover and refrigerate overnight.
Remove form the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes longer or until golden brown and the center is set in the middle.
In a small sauce pan combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat: cook and stir for 3-4 minutes. Stir in berries reduce heat. Simmer for 8 minutes or until berries have burst, stir in the butter serve over the French toast.
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