Saturday Breakfast

I spent Wednesday morning getting the rain barrels ready to store for winter and reconnecting the downspouts.  We have decided that we need a shed, though, because we have way too much stuff to store in the garage with the van.  First thing Monday morning, I need to find out if we need a permit to put up a prefab shed.  Hopefully, we'll just be able to do it without pulling a permit.  I didn't think about needing a permit when I decided to build raised garden beds and an outdoor oven.  I guess I'd better check on that, too.

At the moment, I'm eating a delicious French toast strata that my mother-in-law made.  Shelly wanted me to post the recipe, so here it is (with MIL's additions in italics).  It's from the April 11, 2011, issue of Ladies' Home Journal (p 110) (Bench, 2011).


Photo by Yunhee Kim

French Toast Strata with Raspberries

One-dish french toast saves you time and is a sweet treat for your guests.
Serves 6
Work: 30 minutes
Total: 5 hours 30 minutes
Ingredients
5 eggs, beaten
1 1/2 cups milk
7 tablespoons granulated sugar
5 ounces cream cheese
Butter for dish
3/4 loaf (15 ounces) brioche or challah, thinly sliced and quartered
2 pints raspberries
Confectioners' sugar
Directions
1. Mix together the eggs, milk, and 4 tablespoons sugar. In another bowl combine cream cheese with 1 tablespoon sugar. Butter a 2-1/2-quart baking dish.
2. Quickly dip half of the brioche slices into the egg mixture and arrange them in a slightly overlapping layer on the bottom of the dish. Top with bits of half the cream cheese and half the raspberries. Repeat with remaining brioche, cream cheese, and raspberries. Pour remaining egg mixture over the top and sprinkle entire dish with 2 tablespoons sugar. Cover with plastic wrap and chill for 4 hours or up to 24 hours.
3. Heat oven to 350 degrees F. Remove plastic wrap and bake strata until eggs are set and top is golden, about 55 minutes; cover with foil if top gets too brown. Dust with confectioners' sugar and serve warm or at room temperature.
Per serving: 395 calories, 18g total fat, 7g sat fat, 317mg sodium, 47g carbs, 206mg chol, 12g protein, 5g fiber


This recipe is copyright 2011 Ladies' Home Journal:  

Bench, T. (2011, April). Good Eggs: 6 New Brunch Recipes . (Meredith Corporation, Producer) Retrieved October 15, 2011, from Ladies' Home Journal: http://www.lhj.com/recipes/easy/comfort-food/good-eggs-6-new-brunch-recipes/?page=4

This is so delicious that I had to share it.  It can certainly be made locovore by using local organic eggs, locally sourced milk, and homemade butter, cream cheese and bread (and of course, local raspberries).  Hopefully, my citation is complete enough that I won't get sued for posting it.

Have a great rest of the weekend.  Now, get outside, it's beautiful out there!