By Andy Bedwell
There’s something very comforting about coming home to your cozy house after a hard day of work and making and eating breakfast. Pancakes, waffles and wonderful muffins. Plus, kids love eating breakfast foods in the evening.
Baked French Toast
1 (1-lb.) loaf of French bread, cut diagonally in 1-inch slices
2 cups milk
1 1/2 cups half & half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cup brown sugar
3 tablespoons light corn syrup
Butter a 9×13-inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. Next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes. Can be served with syrup and pecans.
Andy’s Note: My family loves this delicious dish at any time of the day.
3 cups water
1 cup quick cooking grits
1 cup sharp or extra-sharp shredded Cheddar cheese
3 tablespoons butter
1 cup milk
3 eggs, beaten
In a large saucepan over medium heat, bring water to a boil. Reduce heat and add grits and salt. Cook until slightly firm. Remove from heat. Stir in cheese and butter and more if desired. Stir until cheese melts. Add milk and eggs, mixing well to combine. Pour into prepared casserole. Sprinkle with paprika. Bake at 350 degrees for 45 minutes to one hour.
Andy’s Note: Sometimes I sprinkle cooked and crumbled bacon on top. This is so good and easy. I hope you enjoy a different breakfast this week. I always like to end breakfast dishes with a Pillsbury orange roll. Do not bake them as long as it says.
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.