Monday, June 21, 2010

Father’s Day and a Sweet Breakfast

Well, alas, Father’s Day has come and gone and Baby is still snug inside!  I was able to pull together some “surprises” for Brian with the kids’ help.

To display our yummy breakfast and “Daddy’s” gifts on the table, we were a little more “creative” this year (or maybe I should say “simple” :-) ).  We put a rectangular sheet of green cellophane wrap in the middle of the table.  Atop of that we placed the gifts (two polo shirts and a baseball cap), homemade cards, and breakfast items.  My daughter made a “Happy Father’s Day” sign that we hung from the chandelier.  We called Dad up from the basement (where he was hurriedly crunching in some work before church) and surprised him with the presentation.  It was fun to have everything out in the open for him to see and explore.


This was our breakfast:

Stuffed Pecan Pie French Toast and Berries



*I used regular bread and sprinkled cinnamon sugar on the first layer of bread slices before topping them with the pecan mixture.  This worked well.  You would use 16 slices of bread for the entire recipe.  I actually made a half recipe because my niece was at her mom’s house.  The half recipe was sufficient for the other five of us.

Stuffed Pecan Pie French Toast


    • 1 stick (1/2 cup) butter
    • 1/2 cup packed brown sugar
    • 1/2 cup chopped pecans
    • 1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread
    • 1 cup milk
    • 2 eggs
    • 1 cup granulated sugar
    • 2 tsp. vanilla extract
    • confectioners' sugar


Heat the oven to 350°F.

Heat the butter and brown sugar in a 1-quart saucepan over medium heat to a boil. Remove the saucepan from the heat and stir in the pecans.

Grease a baking sheet with the butter. Place the bread slices onto the baking sheet. Bake for 5 minutes or until the bread slices are lightly toasted.

Beat the milk, eggs, granulated sugar and vanilla in a medium bowl with a fork or whisk. Dip 8 bread slices into the milk mixture and place onto a baking sheet. Spread about 1 tablespoon pecan mixture onto each dipped bread slice. Dip the remaining bread slices into the milk mixture and place over the pecan mixture to form sandwiches.

Bake for 20 minutes or until the sandwiches are golden. Sprinkle with the confectioners' sugar.

Tip: When cooking a sugar mixture on top of the stove, use a heavy-bottomed saucepan.  The thicker the bottom, the less readily the sugar will burn.

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