JOKE OF THE WEEK
Question: What’s the difference between a duck and George Washington?
Answer: One has a bill on his face, and the other has his face on a bill.
RECIPE OF THE WEEK
Overnight French Toast
Ingredients
• 1/4 cup (half a stick) butter, melted
• 3/4 cup packed light brown sugar
• 1 loaf brioche or challah, cut into 1 1/2-inch slices
• 8 eggs, slightly beaten
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup pecans, chopped
• 1/8 teaspoon salt
• Maple syrup and powdered sugar for topping (optional)
Directions
1. In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9×13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
2. Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.
3. Wrap tightly with plastic wrap and place in the refrigerator for four-12 hours.
4. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.
5. Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.
6. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
If you have any information that you would like to share in this section, email wphipps@houstonherald.com or call Wendy Phipps at 417-967-4200.
To submit information to this feature, email Wendy Phipps at wphipps@houstonherald.com or call her at 417-967-4200.