This weekend, Ben’s brother and his wife we in town. I hadn’t seen each other in a really long time, so it was great to just hang out.
They arrived Friday night, and we enjoyed some fancy beer, snacks and exchanged Christmas presents. I got a cheese baking dish. Additionally, they got us the Kodak Playsport video camera. Its super small, about the size of a cell phone, and it has EXCELLENT quality. We took a quick video and was about to put it on our 60 inch tv and the quality looked fantastic. It also can record in HD. And the best part – its waterproof! They bought it so we can take it on our honeymoon and capture the whole trip! Thanks Will & Debbie!!!
Saturday, we woke up and I made french toast casserole. The recipe is below. We then went and gave them the tour, showing the various monuments and hot spots around town. We also showed them the collection of where we have lived during our time in D.C. We had lunch at Good Stuff, which has quickly become our go-to place to take out of towners during the D.C. tour. Afterwards, we hung out a bit before heading to Maggie’s improv show. She did a great job – the girl is a natural at improv! We came home, ordered wings and watched SNL before going to bed.
Now, I’m waiting for Ben to get home from a run so we can go to CCSP to watch the Eagles game with some friends.
French Toast Casserole
- Butter for greasing the pan
- 1 loaf Challah bread
- 3 cups skim milk (the recipe says only 2 cups is necessary if you aren’t letting it sit overnight, but I was)
- 3 eggs
- 1 tbsp brown sugar
- 1 tbspn splenda (or regular sugar – I used splenda because we were out of sugar)
- 1/2 teaspoon salt
- 1 tsp vanilla
- 3 tbsp liquer of your choice (optional – I didn’t add, but that was because we didn’t have anything on hand)
- 1/4 cup raisins or almonds (optional – I didn’t add, again because I didn’t have any on hand)
- 1/4 tsp cinnamon
- 1 – 2 tbsp butter
- Generously grease a 9×13-inch baking dish with butter.
- Rip bread apart and arrange bread in two tightly-packed layers in the pan. If you use raisins or almonds, you can add these to the bread mixture.
- In a separate bowl, whisk milk, eggs, sugar, salt, vanilla and liqueur (if you are using) until well combined. Pour mixture over bread and sprinkle with cinnamon. Wrap tightly with plastic wrap and refrigerate.
- Bake at 425 for 30 minutes, or until puffed and golden.
I don’t have any pictures, unfortunately, but it was really good. I had some of the leftovers today for lunch, and it reheated quite well.