It’s no secret that I am SUPER proud of my two oldest girlies and the fantastically awesome effort they put forth for the Yokota Stingrays swim team. But I am also SUPER excited to announce that my youngest girlie had the chance to swim this past weekend at our home swim meet. Yay Amber!!!!
She swam the 50 meter back stroke in one minute and twenty-two seconds, and although she didn’t win any medals or ribbons, she was just excited to swim……
Just like her big sisters do.
And since the girls burn about a zillion calories during a swim meet, I have to carb load them with something yummy for breakfast. It is fast and easy and you can make A LOT if you need to.
This recipe works well with any kind of bread, but a nice French bread or sourdough is perfect if you want to be fancy. I am not feeling that fancy at 5:30am, making sure everyone has swim caps and goggles, so this time I just used a left over baguette from dinner the night before. It made perfect little dippers. (Normally though, I use Wonder Bread…like a bad mom…who doesn’t make her kids eat whole wheat bread like I should.)
Baked French Toast
(recipe adapted from http://www.cooks.com/)
· 1/4 cup butter
· 4 eggs
· 2/3 cup milk
· 1/3 cup sugar
· 1 tsp cinnamon
· 8 slices of bread (more or less depending on the kind of bread)
Turn oven to 400 degrees. Melt butter in a 10 x 15 pan while the oven is pre-heating. Mix sugar and cinnamon. Remove pan from the oven and sprinkle sugar cinnamon mixture evenly into the pan. Mix the eggs and milk. Dip the bread into the liquid mixture and then lay it on top of the buttery sugar. Bake for 10 to 15 minutes, until bread begins to brown. (I usually go about 15.) Lift out sugar side up onto a serving platter. Serve with warm maple syrup and powdered sugar…or whatever French toast toppings you love!
Then, you better go swimming to work those calories off!
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