French Toast Casserole

 I made this for Easter Brunch with the kids and they loved it. It is a lot of bread, however!

1 loaf of sourdough (or French/Italian)

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1 T vanilla

Topping

1/2 cup flour

1/2 cup brown sugar

1 t cinnamon

1/4 t salt

1/2 cup butter, cold and cut into pieces

1. Cut loaf into cubes and place in a greased 9x13 pan.

2. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

3. Cover pan and refrigerate overnight. 

4. Mix together topping mixture then cut in butter with the topping mixture until crumbly. Sprinkle over bread once removed from refrigerator the next morning.

5. Bake at 350 for 45 minutes to an hour.

Deviled Eggs - Done a Variety of Ways

Me love me some deviled eggs... Here are a variety of ways to make them.

My Basic Recipe
A dozen eggs, hard boiled
6 tablespoons mayonnaise
Relish
Salt and pepper
Paprika

Peel and halve the eggs lengthwise. Scoop out the yolks and put in a bowl. Add mayo, relish and salt and pepper to taste. Mix together. Spoon yolk mixture into egg white halves and dust with paprika.

Herbed Devil Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare deviled eggs mixture replacing the relish with 1/4 cup fresh herbs, such as chives, tarragon, and parsley. Add a teaspoon of mustard, as well.

Chorizo Deviled Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare devileged eggs yolk mixture, eliminating the relish and adding the following:

A pinch of cayenne pepper
5 tablespoons chopped chorizo sausage cooked over medium heat until just crisp.

Easter Dinner 2008

Attendees: E Mom, Nana, Papa, E, Mitch, Ray and Chay

The Menu:

• Mixed Green Salad with Parmesan Pepper Dressing and Spiced Croutons
• E's Prime Rib
• E Mom's Mashed Potatoes
• Grilled Asparagus: E's Way (as Made by Mitch)
• Rolls and Butter