It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
This is a recipe that is great for Holiday mornings, when you don't have time to cook breakfast, but want a nice breakfast for the table. You can tweak it in many ways. Add some fruit, small chunks of cream cheese... make it adult and add a touch of rum with some bananas and coconut!
Ingredients (Casserole)
1 cup brown sugar
1/2 cup unsalted butter
1 (8 ounce) loaf crusty French bread, cut into bite-sized pieces, or more as needed
2 cups milk
6 large eggs
2 teaspoons vanilla extract
Ingredients (Topping)
1 tablespoon brown sugar, or to taste
1/4 teaspoon ground cinnamon, or to taste
Powdered Sugar
Maple Syrup
Directions
Grease a 9x13-inch baking dish. Make the French toast: Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes. Pour butter-brown sugar mixture into the prepared baking dish. Scatter French bread pieces over top in a 1 1/2- to 2-inch layer. Whisk milk, eggs, and vanilla together in a bowl until well combined. Pour over bread pieces, then press bread down with a spatula so the bread absorbs the liquid. Add any fruit (fresh or frozen), cream cheese, etc on top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. When ready to bake, remove French toast from the refrigerator and discard plastic wrap. Preheat the oven to 350 degrees F. Make topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast. Bake in the preheated oven until casserole is browned and bubbling, which takes 50-60 minutes, covering with aluminum foil at any point if the top is browning too much. To serve, cut into squares and invert onto serving plates. Sprinkle with confectioners' sugar. Serve with maple syrup, if desired.
Cheryl's Mixed Drink Corner
Pineapple Whip Mimosa
Description
How about a nice fruity mimosa to go with your french toast casserole?
Ingredients
1/4 c. sugar, for rimming champagne flutes
Pineapple wedges
1 c. pineapple juice
1/3 c. coconut milk (not canned)
1 bottle champagne, cava, or prosecco
1 whipped topping, for serving
Directions
Pour sugar onto a shallow dish. Run a pineapple wedge around 6 champagne flutes and dip in sugar. Set aside. In a tall glass, stir together pineapple juice and coconut milk until combined. Pour into champagne flutes and top off with champagne. Garnish each flute with whipped topping and a fresh pineapple wedge.
Russ's Drink Corner
Canadian Club Classic 12 Year Blended Canadian Whiskey
Description
If you’re looking for more complexity and a bit more personality, Canadian Club® Classic 12-Year-Old is for you. With a more robust barley profile, it’s a nice step up from 1858 or Reserve. This award-winning blended spirit is aged for 12 years in seasoned, char-treated oak bourbon barrels. Canadian Club is now a Beam Suntory brand.
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
Hello and welcome to the 526th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss symbol rate restrictions, new extra class pool questions, ffmpeg, OpenBao, GridTracker and much more. Thanks for turning in and have a great week.
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