School Daze & French Toast

This post is dedicated to the incredible children of Mrs. Richardson's Monday Morning class at Olive Rec. Today was our last day in school, and we had our farewell Holiday party. Even though we only saw each other once a week, we grew very fond of everyone there.
Nico really came to love the rituals of the class: the craft, the playtime, the clean up, the songs, the lap time and the parachute. I remember in the beginning that Nico wanted nothing to do with the parachute, but the last 3 sessions he has been on it, under it and all about it. Now that's what I call growth!

We had such a great group of kids and parents: diverse, intresting and really nice. If anything I think we parents learned more from the class then the kids did. I especially took away a large dose of patience and understaning, many times just from watching my fellow parents and the interaction with their kids.

The program at Olive Rec makes me so happy to have moved to Burbank. It is a testament to what a great Park & Rec program can be and to how vital they are for a good healthy community.

We had a delicous potluck today. I was so flattered that so many moms wanted my creme brulee french toast recipe. I am posting it here for them to try. This is an easy and delicious breakfast, and tastes even better if prepped the night before.

See you guys next year! Feel free to email us for a playdate at mgrafica@sbcglobal.net

CREME BRULEE FRENCH TOAST

• 1 stick (1/2 cup) butter
• 1 cup packed brown sugar
• 2 tablespoons maple syrup
  
• 1 loaf of Challah bread
  
• 4 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• cinnamon to taste
  
• 1 teaspoon Grand Marnier optional OR 1/4 cup of orange juice
• zest of the orange (optional)
  
• 1/4 teaspoon salt

In a small saucepan melt butter with brown sugar and maple syrup over moderate heat, stirring, until smooth (not boiling or hardening) and pour into a 13x 9 baking dish. Cut 1-inch thick slices from center portion of bread. Arrange bread slices in one layer in baking dish on top of your caramel sauce, squeezing the bread slices slightly to fit into pan. You can cut smaller peices of the bread to fill in empty spots on the pan.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier or orange juice, cinnamon, a pinch of zest and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours for best results.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 45 minutes. I like to let it sit under broiler for a tiny bit to get it nice and golden. The puffing will go down once its cooled a bit.

Serve with powdered sugar or fresh fruit. Enjoy!