Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 TBSP corn syrup
1 loaf Texas toast bread
5 eggs
1 1/2 cups half & half
1/4 tsp salt
1 tsp vanilla

In a small sauce pan, melt butter, brown sugar and corn syrup over medium heat until smooth - stirring occasionally. Pour mixture onto a lare greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices of Texas toast bread in a single layer to cover pan. Mix together eggs, half & half, salt and vanilla. Spoon mixture over each piece of bread. Bake uncovered at 350* for 30 minutes. Remove from pan and serve with syrup butter.

*D: This is such a delicious, SWEET treat of a breakfast! It takes a little preparation, but it's so worth it.

The "jelly roll pan" is just a cookie sheet.

We used Texas toast, but we didn't get 12 pieces to fit. Just squish in what you can. Any sides that touch will stick together. It's no big deal because you can just cut them apart with a spatula.

When the toast is done, I flip it over so the sugary side is on top and custardy side is on the bottom. My husband didn't like that the two sides were different at first, but then I explained that's why it's called creme brulee. There is custard on the bottom and a burnt sugar layer on top.

Really, this is decadent and divine. So worth trying at least once. Pin It

Banana Muffins

1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas (mashed)
3/4 cup white sugar
1 egg (lightly beaten)
1/3 cup butter (melted)
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 tsp ground cinnamon
1 tablespoon butter

Pre-heat the oven to 375 degrees and grease 10 muffin cups (or line with muffin papers). In a large bowl mix 1 1/2 cups flour, baking powder, baking soda and salt. In a separate bowl beat together bananas, sugar, egg and melted butter. Stir banana mixture into the flour mixture just until moist and combined. Spoon batter into prepared muffin cups.

To make streusel - in a large brown mix brown sugar, 2 tablespoons flour and ground cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle streusel over the top of the muffins.

Place into the oven and bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

*D: I love these muffins! Anything with streusel is great, but these are fabulous. In all seriousness, don't over mix. You'll get whole-y tunnel-y muffins. Lumps are ok in the batter. These muffins do lack the crunch you get when you add nuts, so if you want to go ahead and put them in. But please, if you use anything other than almonds, don't tell me. Almonds are my nut of choice, and I couldn't bare to hear you put walnuts in this recipe. Shudder. Pin It

German Pancakes

1/4 cup butter/margarine, MELTED

6 eggs

1 cup flour

1 cup milk

Preheat oven to 350*. Beat eggs for 1 1/2 minutes until mixed but not frothy. Add flour and milk, mix until incorporated. Pour melted butter into the bottom of 9X13 pan. Spread batter over butter. Bake for 20 - 25 minutes, until puffy. Do not let it brown.

*D: So, Tyler LOVES German Pancakes. The other night we were trying to decide what to eat and a commercial for Denny's came on TV. I saw that stack of pancakes and said, "Breakfast for dinner!" My sister-in-law, Julie, told me once to never underestimate the power of breakfast for dinner. We had BF for dinner growing up, and it's so true. I, for one, don't eat big breakfasts because they make my stomach hurt. I always felt like I was missing out. But, if you eat breakfast for dinner, you actually get to enjoy those tasty meals.

I'd never had German Pancakes until Tyler and I were engaged. They are denser than a regular pancake, with an eggy flavor and feel. But they are softer and lighter than an omelet (and there's no cheese).

Some recipes call for 3/4 cup of both instead of a full cup. Those recipes are fine. I prefer this one because it's easier to remember and measure :). And the egg flavor isn't as strong. It's more pancake than omelet. However, it is a little denser. The recipe says not to let it get brown. Mine got a little brown and it was still fine. Don't feel like you have to throw it away if the edges are caramel colored.

I don't want you to freak out the first time you make these, so here is a quick picture of what it will look like when the timer goes off:

Looks like something from Ghost Busters or something. Don't worry, it falls almost as soon as you pull it out of the oven.


And I've had requests for more pictures so you know whether or not to make something. Here is the picture of German pancakes, ready to eat:

I debated whether or not to add it because, lets be honest, it doesn't look all that appetizing. But, you asked, so there it is.

You just cut it up and serve it with maple syrup. Healthy? Probably not. Delicious? Definitely!

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Hillary's Carmel Sauce

3/4 cup sugar
1/2 cup buttermilk (1/2 cup regular milk with a dash of vinegar)
1/2 cup butter
1 tsp baking soda
vanilla to taste - about 1 1/2 tsp

Melt butter, add buttermilk. Mix in sugar and vanilla. Add the baking soda. The sauce will rise, cook in a tall pan.

This sauce is more like syrup. It's divine on french toast, pancakes, ice cream...pretty much anything. Like I said, it's more like syrup than sauce.


When I was in Ecuador, I'd make myself french toast and carmel sauce every morning after a Noc shift (Noc was the night shift, so we'd go at night and leave when the next group of volunteers got there in the morning).


It's called Hillary's Carmel Sauce because Hillary was one of the project managers, and she introduced us to this recipe. I have since come across it in other cookbooks, but to me it'll always be Hillary's recipe. Pin It