...deliciousness Sunday!!

~ WARNING ~

the post you are about to read

may make your mouth water!

Oh Happy Day!!!

Just as soon as I can get my hands on a bouquet of jonquils

okay,

and some foil wrapped chocolate dove eggs!

but just a few ~ honest!

( ha!)

It's time for

(and this is where angels sing in harmony....aaaaaahhhhhhhh!!!)

~ Crunchy Vanilla-Almond French Toast ~

with Fancy Fruit Topping, Sweet-n-Smoky Bacon

~

Recipe courtesy Rachael Ray

(thank YOU Rachel!)

It is,

well ~

heavenly deliciousness!!

(is that a word?)

And the way I like herald in spring

every year!

Can't you just smell the tasty bacon

and the perfectly toasted almonds

enrobing the french bread?

go ahead

try...

Put your nose up to the screen and ssmmmeeeeellll...

no ones looking,

I promise!!

come on...

admit it ~

You know you want a bite of this tasty goodness!

Well

Today is another recipe share day

'cause I'm random like that!

that,

and this recipe is sooooo goood

It begs to be shared!!

So

fire up your pans,

here it is:

~ Almond crusted French Toast ~ 

* 8 large eggs

* 1 cup half-and-half

* 2 teaspoons vanilla extract

* 2 pinches salt

* 1/2 teaspoon nutmeg, ground or freshly grated

* 2 teaspoons ground cinnamon

* 3 cups corn flakes, lightly crushed

* 1/2 cup sliced almonds, lightly crushed

* 4 tablespoons butter

* 12 (1 1/2-inch-thick) slices challah bread or soft "Italian" style bread

* Medium or dark amber maple syrup to pass at table

* Mint sprigs and edible flowers, suggested plate garnish

~ Fancy Fruit Topping ~

* 1 pint raspberries

* 1 pint blackberries

* 2 tablespoons sugar

* 1/4 cup orange liqueur (recommended: Grand Marnier)

Instructions:

Preheat oven to 350 degrees F.

Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in oven to bake until crisp, 20 to 22 minutes.

Preheat a large nonstick skillet over medium heat.

In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes, with already cooking bacon.

While bacon and toast are in oven, combine fruit, sugar and liqueur in a serving bowl and reserve.

Remove toast and bacon from oven. Warm syrup in a small pitcher in microwave 15 seconds on high. Serve toast and bacon on plates with optional garnish of mint and edible flowers.

Pass syrup and topping at the table.

I also like to have a mimosa with my happy spring breakfast!

This concludes deliciousness Sunday

Enjoy ~

p.s. on a side note,

I am working on a

very special

spring giveaway

I think you are going to love!