Monday, July 28, 2008

Make Ahead French Toast

This is the yummiest french toast I have ever had.  So easy to do the night before and just cook in the morning.  Great for a brunch.

READY IN  14 Hrs 10 Min

5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup

1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
2. The next morning: Preheat oven to 350 degrees.
3. In a small bowl, combine butter, sugar, and maple syrup. Spoon mixture over bread.
4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Tuesday, July 1, 2008

Yummy Chocolate Trifle

1 chocolate cake mix
12 oz. Cool Whip
1 large box chocolate pudding
3 SNICKERS bars cut in small pieces

Bake cake. Make pudding according to directions. Layer bite-size pieces of cake, 1/3 pudding, 1/3 Cool Whip, 1 Snicker bar in a trifle dish or a deep glass bowl. Repeat 2 more times. (You will not use all the cake.) Refrigerate.

***I like to sprinkle the crumbs of the snickers on top when finished.

Better than Almost Anything Cake

You may already have a version of this recipe, but I made it last night and it's so yummy!

1 package Betty Crocker SuperMoist German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 can (14 ounces) sweetened condensed milk
1 jar (16 to 17 ounces) caramel, butterscotch or fudge topping
1 (8-ounce) container frozen whipped topping, thawed
1 cup toffee chips, or bits or 5 bars chocolate-covered toffee candy bars coarsely chopped

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom only of 13x9-inch pan. Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 15 minutes.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.