Monkeying Around and French Toast

I know, I know. I'm still bad. I haven't posted in like FOREVER! and I promised too! tisk tisk... To tell you the truth I really have nothing to post on the adoption front. Well, that's not entirely true. We are FINALLY out of review since
November 30, 2007. As of the first week in February the CCAA has matched up to December 27, 2005. Yup, that's what I said. They are still matching 2005! In addition to all of this our agency recently sent out a letter stating that China has really slowed down their referrals (ahh, no kidding!), wait times continue to increase drastically and that anyone who might be open to special needs should consider it. Also, anyone who is willing to consider other countries should do so. Hmmm.... there's a mouthful for you. The hubby and I decided to stick with China for the long haul. So, we wait... and wait... and wait.... Check back with me sometime in 2009 or 2010. Perhaps I'll be going to China then if I'm lucky.
Now you know why I haven't posted. I'm just so tired of posting crappy news.

On to french toast!

I've decided to take a hiatus from China and post other things that are dear to my heart. Anyone who knows me knows I love to cook so I've decided to begin posting some of my favorite recipes. After all, when you feel crappy, what do you do? You eat! So with that being said, pull out your oven mitts and start cooking!

I'm going to start with one of my favorites "Baked Blueberry French Toast"

This is SOOOOO good! Assemble it the night before and in the morning just bake it!

Please note though that this recipe feeds a crowd (12). If you are cooking for a smaller group then I suggest you half the recipe.

"Baked Blueberry French Toast"

(if you don't like blueberries then you can substitute with raspberries or bananas)

1 loaf of French or Italian bread
1 block of cream cheese softened and cut in chunks
1 cup fresh or frozen blueberries
12 eggs
2 cups of milk
1/3 cup maple syrup
1/2 tsp cinnamon

Tear bread into 1 inch cubes and grease a 13x9 baking pan. (If cooking for a smaller group then use a 11x7 dish.)

place 1/2 the bread cubes in the pan and evenly distribute the cream cheese chunks over the bread. Sprinkle the blueberries on. Place remaining bread over the top.

Beat together the eggs, milk, syrup and cinnamon and pour the mixture over the bread. Cover with foil or saran wrap and refrigerate overnight (8 hours)

Remove from the fridge. Heat oven to 350 degrees. Bake, covered for 30 minutes. Uncover and bake additional 30 minutes or until lightly browned on top and center is set. Cut into squares and serve with maple syrup. Serves 12.

Enjoy and I'll be back soon with another yummy recipe! I promise, no more monkeying around...