This morning, I woke up without an alarm clock going off...that’s always refreshing. The track was calling me; but, before I left, I made a b-line for my kitchen. I saw extra bread rolls & 1 remaining peach that I picked up from the farmer’s market on Wednesday. So I made a French toast bake and popped it in the oven before heading out the door. I got my run in at the track and came home to breakfast, ready to eat.
Happy Saturday!
Try something new.
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Recipe:
3 large bread rolls pulled apart
6 eggs whipped
1/2 cup milk
2 tbsp sugar
1 tbsp vanilla extract
2 tsp cinnamon
pinch of sea salt
mix wet ingredients well
incorporate bread
Spray an 8x8 Pyrex with non-stick spray & pour bread in.
1/3 stick butter cubed—drop pieces in the corners and center & cover with tinfoil
Preheat oven 350F
bake 45 minutes and then uncover for the remaining 15 minutes
Let stand for 10 minutes
Cut out squares & dust with confectioner sugar & drizzle peachy queen brown butter syrup.
Peachy queen brown butter syrup:
1/2 cup peach preserves
1/3 stick butter
1/2 cup maple syrup
1/3 cup water
1 tsp cinnamon
Simmer ingredients in a sauce pan on low heat for 10 minutes
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