Saturday, July 26, 2014

Carrie's Bridal Shower - including recipe for insanely delicious French Toast Casserole

The miniature chicken and waffles and french toast souffle were both hits!  The chicken and waffles were mini eggos drizzled with butter & syrup and topped with a Chick-fil-a nugget.  French Toast Souffle recipe to come at end of post.

The 4 hostesses - all friends of Caroline's from high school and now we all live in Raleigh.
Caroline's sweet State friends

The Harrall ladies

French Toast Souffle
Thank you to Ashley Hodges for passing along this recipe for your darling sister (Kathryn) to make.  It was such a hit.  My mom declared we are having it Christmas morning.  Hope you don't mind me sharing it here, but so many ladies asked for the recipe.

Ingredients for the French Toast:
1 loaf crusty sourdough or french bread (Kathryn used French)
8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cup sugar
2 T. vanilla extract
Ingredients for the topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 pinch nutmeg (optional - I don't think Kathryn used)
1 stick cold butter, cut into pieces
fresh fruit (optional - we did not do this)

Grease a 9x13 baking pan with butter.  Tear bread into chunks and evenly distribute in the pan.  

In a medium sized bowl mix together eggs, milk, cream, sugar and vanilla.  Pour evenly over the bread.  Cover tightly and store in the fridge for several hours or overnight if possible.

In a separate bowl mix flour, brown sugar, cinnamon and salt.  Add nutmeg if desired.  Add butter pieces and cut them into the dry mixture until resembles fine pebbles.  Store in a ziploc bag in the fridge.

When you're ready to bake the casserole preheat oven to 350 degrees.  Remove casserole from the fridge and sprinkle crumb mixture over the top.  (If you're using fruit, sprinkle on before the crumb mixture.)  Bake for 45 minutes for a softer, more bread pudding texture.  Bake 1 hour or more for a firmer, less liquid texture. We did closer to an hour.

Scoop out individual portions.  Top with butter and drizzle with maple syrup. I'm not sure, but I don't think we drizzled with butter and syrup.

Enjoy!  It is so yummy!

Thursday, July 17, 2014

Bailey & Brandon's Wedding Weekend: Part 3 - The actual big day!

Two "something olds" - the necklace was our great grandmother's and something that all the women on my mom's side wear on their wedding day (including me!).  I love how it is so dainty!  The handkerchief was something Brandon's grandmother, who couldn't be there for the wedding, gave to her.  Both very special. 
Her "something borrowed" was a gorgeous opal ring that was Brandon's mom's.  Erica, his sister, was so sweet to lend it to Bailey.
We got lots of great bridesmaids loot - gold bangle with 3 knots (for 3 bridesmaids or 3 sisters), Gigi monogrammed clutch and Plum Pretty Sugar robes.
We couldn't get the dogs to the actual wedding, but we had to have a few of Bailey with them before.
My sweet grandfather Choddee peaking in on the bride before the ceremony.

What a perfect evening and wedding for one of my favorite couples.  We love you guys and can't wait for a lifetime of fun.