Saturday, July 30, 2011

Good Morning Beautiful

When Meg and I were in college I used to make her mix CDs of romantic songs. One of my favorite songs was "Good Morning Beautiful." (I used to say it every morning!)

It's a country song (which I'm not usually a fan of) but the lyrics are great..."Good morning, beautiful. How was your night? Mine was wonderful with you by my side. And when I open my eyes and see you sweet face, it's a good morning beautiful day."

As I lie here in bed and look over at my very sleepy wife (she NEVER sleeps this late...I actually had to make sure she was breathing), I can think of nowhere else I'd rather be.

I wanted to take a moment to truly express how fortunate I am to have her. Megan is absolutely amazing. She is supportive, caring, intelligent, funny, and an amazing friend. She's absolutely gorgeous. When she smiles or laughs her eyes sparkle. After 8 years it still takes my breath away.

I think about all the obstacles life has put in our way and while they were extremely difficult to get through, I know that they were to prepare us for this journey. Our relationship is stronger than ever and I'm confident that even if we get another BFN, our time will eventually come.

I cannot wait to see the day that Megan holds our baby in her arms. She's going to be an amazing mother. Until then, I'll settle for my typical Saturday morning with Heineken cuddling under her arms and Bailey sitting by her feet.

It's going to be a good morning, beautiful day!

Today's recipe calls for breakfast in bed...

Overnight Bananas Foster French Toast (sounds really unhealthy, but it's a weight watches recipe!)
servings-8; serving size-1 slice with bananas; Points- 6+

cooking spray
10 oz. challah bread (any bread will work provided that it's thick)
2 large eggs
1 cup egg substitute
1-1/2 cups skim milk
1-1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup agave or sugar
1/4 tsp salt

Banana Topping

1 tbsp light butter
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
4 medium RIPE bananas (sliced)

Directions

Spray a 13 x 9 in baking dish with cooking spray. Arrange bread slices in one layer (you might have to squeeze them to fit).

In a large bowl, whisk together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, sugar, and salt until combined well. Poor evenly over bread.

Cover and refrigerate for at least 8 hours or overnight for best results.
Preheat over to 350 degrees. Bake uncovered for 40-45 minutes (until puffed and the edges are pale golden)

Meanwhile while it's baking, in a large deep sauté pan melt light butter over low heat.Add brown sugar, cinnamon, vanilla and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.

When french toast is cooked, divide among 8 plates and top with bananas. Enjoy!!



2 comments:

  1. This recipe looks delish!!! I will definitely be trying it!

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  2. Meg's mom made it for us. She didn't make it as a casserole though. She just made regular french toast in a pan and then for the bananas, she sauteed the bananas in butter and then added syrup to them (instead of brown sugar) I like the idea of the casserole because you can make it the night before and then cook it when you wake up! Let me know what you think!!!

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