Day 3: Creme Brulee French Toast (2-Hour Delay Breakfast)

There's absolutely no shame in the occasional emergency frozen pizza (especially when you have a coupon--though I am a little embarrassed that it's only Day 3 and I'm already admitting this). ;)  That was our dinner tonight, along with a garden salad, since Abby had a make-up gymnastics class at 6:00, Randy had to run to work right after, and I don't get home until 4 or later in the afternoon.  Add a nursing baby to the equation and it makes for a busy afternoon/evening!  Since a photograph of a frozen pizza isn't all that spectacular (it was DiGiorno's--and yummy!), I thought I would take this opportunity to share a favorite breakfast item in this house and the recipe for the delectable squares I made in the beginning of the week.

In anticipation of a snow-day (FAIL, by the way--2 hour delay is just not the same), Randy (who is no slouch in the kitchen, either) decided to make his famous Creme Brulee French Toast, which is prepared the night before.  I am usually the one to put it in the oven in the morning.  It's a great way to use up the rest of that loaf of Italian bread you buy at the store to go with spaghetti!  This has climbed to the top of my "what to make mom for breakfast-in-bed" list!

After bread has soaked, pre-oven.

Here's his recipe:
1 stick of butter
1 cup packed brown sugar
1 TB corn syrup
1/2 loaf stale Italian bread
5 eggs
1 1/2 cups half and half
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt

When it's done baking, still in pan.

Melt the butter, sugar, and corn syrup until smooth.  Pour into baking pan (9 x 13 or smaller).  Slice bread to 1 inch slices. (*It helps to slice the bread a day before you want to make this, so the bread has a chance to harden more.)  Arrange in a single layer in the pan.  Mix eggs, half & half, vanilla, liqueur, and salt.  Pour over bread.  Refrigerate overnight.  In the morning, bring to room temperature, then bake at 350* for 35 minutes.  Invert bread onto a cutting board and serve with the caramel goodness on top. :)  (You can also top with powdered sugar.)

Chocolate Caramel Oatmeal Chews

2 cups oats
1 3/4 cups flour, divided
3/4 cup packed brown sugar
1 tsp baking soda
1 cup butter, melted
1 cup butterscotch or caramel ice cream topping
1/2 cup chopped pecans (I use walnuts when I have them)
6 oz semi-sweet chocolate morsels
Preheat oven to 350*.  Spray baking pan (8 x 8") with non-stick baking spray.  Combine oats, 1 1/2 cups flour, brown sugar and baking soda.  Add butter, mix until crumbly.  Reserve 1 cup of mixture.  Press the remainder into the pan.  Bake 15 minutes.
Whisk caramel topping and 1/4 cup flour until smooth.   Once crust is out of the oven and has cooled a little, drizzle caramel over the crust.  Sprinkle the pecans, chocolate morsels, and remainder of the crumb mixture over the caramel sauce.  Bake 15-18 minutes or until golden brown.