Sweet Yummies

Guess I’m just a few days behind on posting about Valentine’s Day, ‘huh?  We celebrated over the weekend since we both had to work on Monday, but it was nice and relaxing and we always love an excuse to have some “date” time!  

We walked around downtown, got our wedding rings cleaned, ate Rock Shrimp at the only place in town you can get it, and talked.  Always lots of talking.  We’re really good at that.  Probably one of the many reasons we’re best friends.  I love dates with my husband!

For our VDay breakfast I made Baked Butter Pecan French Toast, which was a new recipe for me but it ended up being delicious!  The fact it was super easy to make certainly didn’t hurt anything either!

Served with some fruit and bacon, we had us a top-notch breakfast! 

There were also some little presents, including these Mr. & Mrs. mugs from Dayspring, and some of M’s favorite tea from Aveda.  Don’t forget to enter my giveaway to win a gift certificate for Dayspring and maybe you can get a set of mugs for yourself! 

And in case you’re looking for a sweet-little-something to make for breakfast this weekend, here’s the recipe for that French Toast (we cut the recipe in half and it made about 4-5 servings).

Baked Butter Pecan French Toast

1 cup firmly packed brown sugar
1/2 cup butter or margarine
2 tablespoons honey
1 cup chopped pecans, toasted
1 loaf French bread, cut into 1/2-inch thick slices
6 eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1 teaspoon pumpkin pie spice
Maple syrup

Heat oven to 350°F (175°C).

Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). Pour into a greased 13x9-inch baking dish. Sprinkle with pecans. Top with half of bread slices.

Combine eggs, milk and vanilla in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over bread in the pan, dipped-side down. Pour remaining egg mixture over bread slices.  Sprinkle with a couple extra tablespoons of brown sugar and some additional pecans, if desired.

Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.

Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Invert each serving when you scoop it onto the plate.  Serve with maple syrup, if desired.