Fallen Souffle

I am usually not a fan of anything involving soggy bread, this includes bread pudding and stuffing. So I was a bit apprehensive to try this recipe but I wanted a lazy way to make french toast on the weekends. I love making breakfast on the weekend but am often lucky to get out of bed by lunchtime, so this recipe seemed perfect to throw together the night before and bake off in the morning (or early afternoon!)

When I first took this out of the oven, it smelled divine but was a bit too soggy in the center for my taste so after putting it in a bit longer, it puffed up and solidified nicely. Evan loved this, and he shares my feelings of soggy bread. This has a lovely crunchy crust and a perfectly soft center. This would also be great with some pecans or walnuts thrown on top.

French Toast Casserole
serves 2-4

5 cups of thickly sliced bread, cut into cubes if desired
4 eggs
1 1/2 cups milk
2 T. sugar
1 t. vanilla
3/4 t. salt
1 t. cinnamon
1/2 t. nutmeg

Topping:
2 T. butter cubed
2 T. sugar
2 T. cinnamon

1. Place bread in a greased 8×8 or 9×9 baking dish.

2. In a mixing bowl, beat eggs, milk, sugar, vanilla, salt, cinnamon, and nutmeg. Pour over bread.

3. Cover and refridgerate for atleast 8 hours or overnight.

4. Remove form fridge 30 minutes before baking.

5. Dot with butter. Sprinkle cinnamon sugar over the top.

6. Cover and bake at 350 degrees for 40-45 minutes or until puffed up and golden. Toothpick inserted should come out clean.

7. Let stand 5 minutes before dousing in maple syrup and enjoying!

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Evan is out of town for another Bachelor Party so I thought I would take advantage of this time alone and do all of the girlie things I long to do; watch reality TV all night while eating cherries, putting on a clay mask and giving myself a pedicure, and eating things like salmon, shrimp and avocados. What could be better! I actually bought a large piece of salmon a few weeks ago at Sam’s and cut it up into individual portions, each with a different sauce/marinade.

For tonight, I pulled out a honey-bourbon glazed salmon. The salmon takes no time to defrost, though you could just marinate this in a fridge for a bit. The outside is slightly sweet and offers a bit of a crisp crust. The inside is moist and delicious. I served this with sauteed spinach and a pomegranate spritzer and I had quite a healthy meal!

Honey Bourbon Glazed Salmon
serves 1-2

2 pieces of salmon, about the size of your palm
2 T. bourbon
2 T. honey
minced garlic and pepper to taste

1. Place all ingredients in a ziploc bag and mix around. Throw into freezer or fridge to marinate.

2. Preheat oven to 425 degrees and place thawed salmon on a tin foil lined baking sheet sprayed with a bit of oil. (We like easy cleanup!) Bake for about 20 minutes, or until the fish is cooked through and flakes nicely.

3. Serve with your favorite sauteed or roasted veggies!

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