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A Bridal Brunch

April 19, 2011

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This weekend I traveled to Richmond to throw a bridal shower for my friend Joyce, who is getting married next month.  The bridesmaids all threw a brunch for about 30 people at the groom’s house.  With the brunch starting at 11am, we wanted to do as much of the preparation the day before as possible.  So I pulled out some of my favorite brunch items for this special occassion:

Miss Becky’s Eggs (an easy egg casserole, put together the morning of the event)

Skier’s French Toast (a cross between a baked french toast and a bread pudding)

Lemon-Blueberry Yogurt Bread

Cinnamon Sugar Biscotti

Fresh fruit

My sous chef Caitlin and I headed over to a friend’s house on Friday afternoon to put together the menu.  Of course I was running around the morning of the shower, and forgot to take pictures of each of the dishes.  I’ll share most of the recipes from the menu at some point, but for today, I’m only going to share the star of the show, the Skier’s French Toast.  

Skier’s French Toast

2 tablespoons light corn syrup

1/2 cup butter

1 cup packed brown sugar

1 (1 pound) loaf unsliced white bread, with crust trimmed (shortcut– grab texas toast from the bread aisle and remove crusts)

5 eggs

1 1/2 cups milk

1 tablespoon vanilla extract

1/4 teaspoon salt

Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. 2. Pour mixture over the bottom of a 9″x 13″ pan.  Slice bread into 12-16 slices; place over the syrup. Layer as needed.  Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.

Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.  Cut into squares. Invert and serve.

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