French Toast and 4th of July in La Pine

Annual Fourth of July celebration

Each year we go to spend the 4th of July holiday with Jake’s family in La Pine, Oregon. We have a lot of fun and it is full of food traditions. We of course have to have Scott at the BBQ and do chickens as well as pork for the traditional Independence Day meal. This year for my contribution I did 6 dozen cupcakes of varying flavors, a green salad with strawberries and pear. I also made Crème Brule French Toast. It has become a bit of a tradition to make and it seems to be enjoyed by most. It is also a recipe you have to make and let refrigerate overnight so it works quite well for this type of situation. It also makes a wonderful Christmas morning option. You make it in a casserole dish and it forms the caramel sauce on the bottom so you dish it out and flip it upside down and it has its own syrup.

Once again we had a good time with family and we always look forward to seeing all of the family that we only get the pleasure of seeing once a year. We loved seeing all of you and look forward to next year and more food enjoyment!

Crème Brulee French Toast
2 cups Brown Sugar
1 cup Unsalted Butter
1 loaf French Bread, thick sliced
2 cups Half and half
8 Eggs
1 tsp Vanilla
1 tsp Cinnamon

1/2 tsp salt

In a saucepan combine the brown sugar and butter. Melt and stir constantly until the sugar is dissolved. Pour into the bottom of a 13X9 inch glass pan. Shingle the French bread in the pan over the caramel. Mix together the rest of the ingredients for the custard and pour over the top of the bread. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350˚ and bake for 30-40 minutes until browned and puffed. Cut into squares and flip over on plate and enjoy. Serve along with maple syrup as well if you wish for a little excess.

Sorry I have no picture of the french toast. I will hopefully add one soon. I left before it was actually served so I didn't get one. Enjoy!