Goodwill Towards Men

My munchkins slept in until almost 10:30a.m. today.  Whoa. So far this 2011 thing is working out quite nicely.

As you all go forth into the new year and be the wonderful people that you are...I have something to start you off on the right foot.  It's a website called: www.mealtrain.com

It's a way for a group to organize meals for families/people in need.  If you know someone who has suffered a loss, has an illness, is recovering from surgery, has a new baby, etc. this is a great tool.  Friends can log on and choose a date to deliver a meal and give details of what they'll be delivering. It will email a reminder of when and what you've signed up for.  The recipients can also list their dietary restrictions, likes and dislikes.  It is a fabulous organizational tool for helping your neighbors.  And I know you're the kind of people who do that.

Here are some ideas that make great "deliver and reheat" meals for such occasions.

Italian Easter Pie
One Pan Sausage and Chicken Bake
Pasta e Fagioli Soup

And one final idea, breakfast for dinner.  Deliver this Baked French Toast with some roasted potatoes and grilled sausages.  Kids and kids at heart will love it.  Now go forward and do good things.

Note: This is a Paula Deen recipe so fair warning-it's delicious but healthy? Not so much.  You could make this without the praline topping and substitute fresh fruit or a fruit compote on top.  Alternatively, make half the amount of praline topping to sprinkle on top.  Or just make it as is and live a little.

Baked French Toast w/Praline Topping

Serves 10 

From Paula Deen, Paula’s Home Cooking

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping (recipe follows)
Maple syrup

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

1. Slice French bread into about 20 slices, 1-inch each.  Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. You can deliver it with cooking instructions below or continue to cook it yourself.

2.The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Drizzle with maple syrup.