I'm throwing my first baby shower this Sunday. It's for my sister, Stephanie, who's expecting a girl early next month! Donna Valentine is helping me in a major way by letting me host the event at her house and we have been (overly) planning for over a month. Most of the decorations are done, the tables and chairs are set up and now I just have to hit the grocery store after work.
This is the menu card I made that will sit at the beginning of the buffet line...
I'm posting the Egg Bake recipe (which is actually Ham Strata) and the Creme Brulee French Toast. What's great about both of these recipes is that you make them the night before and then bake them just before serving. It opens up the day of and allows you to be a part of the party! We're expecting 35 women. Enjoy! I'll post pictures of the baby shower on Monday.
8 slices whole wheat, french or white bread
1/4 lb Velveeta, cubed
1 cup ham cubed (buy ham slice if you don't want to deal with a whole ham))
2 cups milk- 1 or 2%
1/2 tsp dry mustard
1/2 tsp salt
1 tsp onion flakes
4 oz. Shredded Cheddar cheese (sharp)
Butter a 9x13 pan. (avoid cooking spray- it can change the flavor of the Strata)
Put 1/2 bread cubes in pan. Ham and cheese on top of that and cover with remaining bread cubes.
Beat eggs, seasoning and milk- pour over pans' contents. Sprinkle cheddar on top.
Refrigerate over night.
Bake at 375 for 45 min or until set.
Creme Brulee French Toast
8 to 10 servings
1/2 cup (1 stick) unsalted butter (regular butter is okay too)
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf french bread
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier (optional)
1/4 teaspoon salt
In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish.
Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use.
Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, vanilla, Grand Marnier (optional) and salt until combined well and pour evenly over bread.
Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.