I'm doing what now?

I love my family I really do but in small doses. I like being able to go over to visit them or attend family functions with the ability to leave when I want to. It’s been a perfect setup until now.

So far with the exception of a 4^th of July the year we bought our house, my husband and I have managed to avoid having family functions at my house. The family tends to rotate houses for holidays so it is not always one person hosting. Thanksgiving is at my Aunt and Uncle’s house, Christmas is at my mom’s…traditionally another aunt has held Easter. This year Grandma decided that I should have Easter at my house. And she wasn’t taking no for an answer.

“I really can’t afford to host it…” Nonsense…we’ll all bring food you just tell us what was her response.

“But my dogs…most of you aren’t comfortable with bigger dogs…” (This is normally my ace in the hole as my two dogs while not overly large and very loving are a bit on the excitable side and my family is more of a small dog group.) We can deal with them or you can put them in the back yard for the afternoon came her retort.

Nothing I said could sway her so I texted the husband to let him know that it’s going to be a major spring cleaning weekend as we are now hosting Easter.

Sigh.

So now I have to figure out an Easter Brunch menu. Of course there will be refried beans and tortillas. We always have them at any family holiday meal. And there should be eggs, some type of meat, potatoes, fruit…hmmm I also have to keep in mind the cooking abilities of said family as well.

I do know one recipe I want to try…

French Toast Casserole

Ingredients

·         1 loaf French bread (13 to 16 ounces)

·         Butter, for pan

·         8 large eggs

·         2 cups half-and-half

·         1 cup milk

·         2 tablespoons sugar

·         1 tablespoon vanilla extract

·         1/2 teaspoon ground cinnamon

·         1/2 teaspoon ground nutmeg

·         Dash salt

·         Praline Topping, recipe follows

Directions

Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.

Praline Topping:

·         1/2 pound (2 sticks) butter

·         1 cup packed light brown sugar

·         1 cup chopped pecans

·         2 tablespoons light corn syrup

·         1/2 teaspoon ground cinnamon

·         1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

It sounds yummy and not too hard to make. I’ll be sure to post up my results and how well it goes over!