t.g.f.f.! (thank goodness for french toast!)

It's not that late but I'm exhausted with still much to do before bed ("miles to go before I sleep...") so for today's food for thought friday I'm sharing with you a French toast recipe my good friend Kim just sent me the other day. Perfect for Saturday breakfast, Sunday brunch or even Christmas morning you'll find this make-ahead recipe a great way to enjoy dessert before noon. ;)

Decadent French Toast a la Kim
4 T corn syrup
2 c brown sugar
1 stick butter
1 loaf Texas Toast
5 eggs
1 1/2 c milk
1 T vanilla

Spray a 9x13 pan with cooking spray. Set aside. Heat corn syrup, sugar and butter, stirring constantly, until bubbly. Pour into prepared pan. Nestle bread slices into the syrup, making 2 layers. In a large bowl mix eggs, milk and vanilla. Pour over bread, covering all pieces evenly. Cover with foil and refrigerate overnight.

In the morning, heat oven to 350. Bake for 45 minutes (30 minutes covered; remove foil and cook for another 15 minutes). To serve, loosen edges and cut slices in half. Invert the pan onto a plate so the caramel is on top and drizzling over edges. (Best served soon after you remove from oven.)

Serving suggestions: top with sour cream, berries or homemade buttermilk syrup (recipe below).

Buttermilk Syrup
1 1/2 cubes butter
1 c sugar
1/2 c buttermilk
2 T white Karo syrup
1 tsp vanilla
1/2 tsp baking soda

Heat first 5 ingredients to a roaring boil. Reduce heat; add soda. Heat thoroughly. Store leftovers in fridge.

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
--Luciano Pavarotti and William Wright, Pavarotti, My Own Story