Monday, May 9, 2011

My Mother's Day line up starting with Praline-Pecan French Toast

Let me just start out by saying - I have the best husband ever!!!!  There I said it.  It's out in the open.  All Saturday night, he was prepping food for me so that I didn't have to cook or prepare a single thing on Mother's Day.  And let me just say, the hubs has been holding out on me.  He has some crazy skills in the kitchen.  The boy can cook.  So he surprised me for breakfast by baking me this Praline-Pecan French Toast...

Yep, that's bread underneath there smothered in a praline-pecan mixture.  It was fantastic!  I even had the leftovers this morning, and it was still delicious!  He and the kidlets brought me breakfast in bed with the sweetest cards ever!  I thoroughly enjoyed laying in bed, reading my cards and eating 'til I was stuffed.

Then for dinner, he made me a gourmet burger which, oh my heavenly days, was delicious.  I felt like a Carl's Jr. commercial eating it.  "If it doesn't get all over the place, it doesn't belong in your face."

Click here for a recipe of these gourmet burgers.  My man knows how to work that grill.  :)

For dessert?  Creamy, perfectly smooth, decadent, cheesecake.  Yes, he baked me a cheesecake.  That's what he was doing the night before.  I love cheesecake.  This was definitely one of the best cheesecakes I've ever eaten.  I'll be posting his recipe soon.  Mouthwatering! 

It was not only a great day for food, but to reflect on how much I am truly blessed.  I was raised by a wonderful mother who is an absolute angel. The gratitude and love I have for her are more than I could ever express in words.  I have a wonderful mother-in-law who I also love dearly, and I have the best husband and sweetest kids ever.  I am so blessed! 

Now on to Praline-Pecan French Toast

1 (16 oz.) French bread loaf
1 cup firmly packed light brown sugar
1/2 cup butter, melted
2 Tbsp. maple syrup
3/4 cup chopped pecans
4 large eggs, beaten
1 cup milk
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract

1.  Cut 10 (1 inch thick) slices of bread.  Reserve remaining bread for another use. 

2.  Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13x9 inch baking dish.  Sprinkle with chopped pecans. 

3. Whisk together eggs and next 4 ingredients.  Arrange bread slices over pecans; pour egg mixture over bread.  Cover and chill 8 hours. 

4.  Preheat oven to 350.  Bake bread 35-37 minutes or until golden brown.  Serve immediately. 

Recipe Source:  Southern Living February 2011

This is how the french toast looks when you pull it out of the oven.  The pecan side is face down.  Just flip it over and serve. 


Sarah said...

He has some MADD SKILLS! I"m WAY impressed! Way to go Mike and Happy MOther's Day to you Miss Kim! You are such a wonderful and special gal! I just love!

carolinaheartstrings said...

What a great post. Kudo's to the hubs. Do I see a guest poster in the future?

Miz Helen said...

Hi Kimmy,
My goodness what a wonderful Mothers Day you had. Just look at all that wonderful food. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Christy said...

so sweet of your hubs...and what a great way to find out he can cook. this breakfast looks A-may-zing. I am thinking I might have to treat myself to some of this tomorrow morning. my mouth is watering just thinking about it.thank you for sharing with tuesday night supper club.


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