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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.
Thursday, September 10, 2015
This is a recipe that I think she would have loved. I've made it a few times for my family in the last few months and they LOVE it! My favorite part of this . . . it's prepared the night before. All I have to do is get up, pre-heat the oven and let it bake.
1/2 cup butter
2/3 cup brown sugar
1 tsp cinnamon
12 slices Texas Toast
2 cups milk
2 tsp Vanilla
Melt butter in a 9 x 13 baking pan
Place six slices of Texas Toast in the bottom of the pan
Combine the brown sugar in cinnamon in a bowl
Sprinkle 1/2 of the cinnamon sugar over the bread
Add another layer of 6 slices of Texan Toast
Whisk eggs, milk and vanilla together and pour over bread layers
Sprinkle with remaining sugar mixture
Cover and refrigerate overnight
In the morning, remove from the refrigerator and let sit while oven pre-heats to 350 degrees.
Bake (covered) for 30 minutes
Uncover and bake for 15 minutes or until set
I like to serve this with Johnsonville sausage links and orange juice.