Christmas morning 2010

Christmas this year was supposed to be a low-key affair, not very many gifts and more focus on family.
It turned out that the focus for Scott and I was on the small amount of sleep we got between December 24th and 25th.
But, since I find food to be the most important of traditions, I fueled up with coffee and dragged into the kitchen.
Christmas Menu:
French toast and bacon
The night before, take a loaf of Texas toast and set the slices on the counter to get a little stale. You can also put them on wire cooling racks.
Combine 2 cups half and half, 4 tablespoons maple syrup, 6 eggs, 2 teaspoons vanilla and a pinch of salt in a medium bowl and whisk until it is very well incorporated. Pour this mixture into a 9 X 12 pan and lay in the stale bread to soak for 30 seconds on each side. If the bread is not at least a little stale, it will really soak up the custard so watch out!

After the bread has soaked slightly, let them sit on a wire rack for a minute or so before cooking.

I use my large electric griddle for french toast, a big fry pan will work just as well. Prepare your cooking surface as you would for pancakes, 375 on an electric griddle or heat a pan on the stove top over medium-high heat until drops of water sizzle when dropped on the surface. Cook the slices on each side until they are a lovely brown and not squishy.

Keep warm in a 250 degree oven until all of the slices are cooked and serve right away!
I like to cook bacon in a slightly different way, I open a package and dump the whole thing into a hot cast iron pan. Then I stir it around with a fork until it's done. We call it "Grandma Gay bacon" because it's the way my Grandma Gay did it.

And then, we feast!