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It’s Good Friday yall!  This is the day that commemorates the anniversary of the execution of our Lord and Savior Jesus the Christ.  This is also the day that many workers who reside in the southern portion of the United States, also known as the ‘bible belt’ are off work and attend special church services about the 7 last sayings of Christ on the cross.  In the spirit of Good Friday, I thought it would be a good idea to just have a soft ‘Come to Jesus’ meeting here:

Jesus did not die on the cross for some of yall to still act like you do!  We trying to get justice for Trayvon and here come Mary J. Blige shuckin n jivin’ sanging bout crispy chicken and fresh lettuce for burger king! Chial…

Stuffed French Toast

In the spirit of Holy Week and Easter Weekend and all that good stuff, here’s a good recipe for brunch or sunrise service this Easter Sunday.

Ingredients

  • 1/4c brown sugar
  • 3 eggs
  • 1c milk
  • 1/2c cream
  • 1 tsp vanilla flavoring
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • loaf of bread, thinly sliced (I prefer a good sourdough)
  • 8oz cream cheese, softened
  • 2 tbsp orange marmalade
  • fresh strawberries for garnish
  • Raspberry Syrup, recipe follows

In a large bowl, whisk together the brown sugar, eggs, milk, cream, vanilla, cinnamon and nutmeg until thoroughly combined.  Strain the custard into an airtight container and refrigerate for a few hours, up to overnight.

In order to make the filling, mix the cream cheese and orange marmalade in a bowl.  Set aside.

Heat a large skillet or griddle and spray with nonstick cooking spray.

To assemble the french toast: spread a spoonful of the filling between two pieces of the bread.  coat the mixture in the custard and let it soak in for about a min or so.  Cook the french toast on each side until brown, about 2 mins and remove from the heat.  Top with strawberries and raspberry syrup.

Enjoy! 🙂

Raspberry Syrup

Ingredients 

  • 1 bag of frozen raspberries, thawed
  • sugar
  • lemon juice

Combine all ingredients in a food processor or blender and blend until liquefied.  You can strain out the seeds if you’d like.

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