Sunday, January 1, 2012

A New Tradition

My Family has a Tradition of getting together on New Year's Day and having Breakfast together, each of my siblings and their family brings a dish. There are old favorites that everyone insists on being brought, and new dishes that we all can't wait to try!

This is one of the many things that I miss about living close to my Family, it's been a few years since we have been able to be at this event. So this year I resolved to carry on this Tradition in my own little family. We would have our own New Year's Day Breakfast feast! One of the dishes I made is Peaches and Cream French Toast, this has become a big favorite at our house. As a savory dish to go with that I made a yummy Hashbrown Bake, bacon and sliced oranges. I got out the nice dishes, fancy cups (we had OJ with 7up) and we all sat down to a tasty breakfast.

While I still missed being at my parents house and enjoying the company of everyone there, spending this morning with my sweet Family was a great start to a New Year. Cheers!

The recipe that I use for the French Toast I got from, I always change it up a little so here is my version-

Peaches and Cream French Toast

  • 1 8-oz. loaf French bread, sliced
  • 8 large eggs
  • 2 cups half n half
  • 1/4 cup sugar
  • 1 teaspoon almond extract
  • 2 15-oz. cans sliced peaches packed in juice, drained
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup heavy cream

Grease a 9-by-13-inch baking dish and a 8x8 inch baking dish. Arrange bread in a tight, flat layer in both dishes.

Whisk eggs with half n half, sugar and almond extract until blended; pour over bread, using 3/4 of the mixture in the bigger pan and the rest in the smaller pan. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours. I always do it the night before.

Remove baking dishes from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. I have always baked it for the full 55 min, and have never had it dry out. I serve it with a jar of cream so that it can be drizzled over top if they want.

Hashbrown 'n Egg Bake


4 c. thawed, frozen shredded hashbrown potatoes
1/4c. minced onion
1T. minced parsley
1t. onion powder
salt and pepper
1/2c. melted butter
1/2c. sour cream
1/2c. shredded cheddar cheese

1/2c. bacon bits/ or cubed ham.
6 eggs
1c. shredded cheddar cheese

Preheat oven to 350. I used a buttered, lg round dish for this but I think a 9x13 pan would work fine. Mix together the potatoes, onion, parsley, onion powder, salt and pepper, butter, sour cream and 1/2c. shredded cheese. Spread mixture evenly into your pan. Make 6 indentations for your eggs. Place covered in the oven for 30 min. Remove from oven, crack each egg into it's own little indentation, sprinkle with salt and pepper, sprinkle the bacon/ham over the whole top. Cover and returned to the oven for 45 min. Remove from the oven, sprinkle the remaining
1 c. cheese over top and return, uncovered to the oven for 10 minutes more.

Thank you!!!

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