Some of our favorite people came to stay at our house this weekend. Not only were Ryan & I geeked about hanging out for a few days, they give our kids so much loving attention when they come, that Oliver and Hazel were pretty wriggly about the visit as well.
This called for signage. (and candles, according to Oliver. We finally drew a line with streamers.)
Saturday morning on Dukes weekends means Spiced French Toast with Seasonal Berries. Always. But especially this weekend because we were celebrating the mathematical average of our four birthdays (two in July, two in October). (And yes we are nerds.) We are all crossing over from our twenties into our thirties this year – so we wanted to celebrate our Average Birthday in an average manner. (the actual date was August 26th, but schedules didn’t allow us to get together – so we went for “above average” instead.)
That was a lot of rather-irrelevant information. I digress.
Back to breakfast. Because it was both lovely and delicious.
While I put the finishing touches on all the food, and the other adults helped set the table, Oliver made seating assignment cards and set Hazel up with markers and a coloring project, restaurant-style.
It was a happy morning with excellent food, great company, and lots to be thankful for.
And now, time to cut to the chase – the french toast recipe. Because it is SO worth sharing. Because it happens in the oven instead of the stovetop and the orange syrup is TO.DIE.FOR.
Spiced French Toast with Seasonal Berries
-adapted from “Brunch” by Jennifer Donovan-
(serves 4 – we usually double with guests)
4 eggs, plus 1 extra egg white
1/4 tsp ground cinnamon
1/4 tsp allspice
4 slices thick white bread
1 tbsp butter, melted
For the Syrup:
1/2 C sugar
1/4 C orange juice
Seasonal berries – we love raspberries + blackberries on this, but sometimes add strawberries + blueberries, too.
Preheat oven to 425F. Brush the large baking sheet with melted butter.
Whisk eggs and egg white in a glass, 8×8 baking dish (or other shallow container). Add the cinnamon and allspice and whisk until it’s all combined.
Soak the bread slices in the egg mixture for about a minute on each side, then place bread slices on the sheet. Bake for 5-7 minutes on one side, then flip them and bake for an additional 2-3 minutes.
Meanwhile, place sugar and orange juice in a medium pan and bring to a boil over low heat, stirring to dissolve sugar. Turn off the heat and let cool for 10 minutes. Transfer to a pretty gravy boat or other container. Serve french toast with berries on top, and orange syrup drizzled over it all. Zing.
More weekend photos to come, including a mini-photo-session Saturday evening before dinner, and a super cool trip across the Natchez Bridge. Happy Sunday!