June 29, 2008

Sunday Brunch

What to do with fresh eggs and raisin pecan bread? Dad's French toast recipe with a twist! Sunday morning's brunch hit the spot. The bread was delicious on its own--but we made a simple batter with 3 eggs, a tsp of vanilla, and a tbls of milk. We dusted it with powdered sugar, poured on some syrup (we're aware of the sugar redundancy, but c'mon--have you ever tried this? amazing!), and chowed down. A side of fresh cantaloupe rounded out the meal.

Not a bad start to the day. Fin even got to enjoy it--we had a little bit of egg leftover, so I scrambled it for her.