Sunday, August 28, 2011

Grandma’s Peach French Toast

Last night we drove the main drag of Branson.  Looks pretty much like it did when I was a kid, only more touristy shit, lights, and a giant King Kong climbing up the Empire State Building and the Titanic Museum; which is a giant building shaped just like the Titanic running into an iceberg.  Coming off the highway, you immediately get hit by the smell of funnel cake and the vroom vroom sounds of go-carts and clink clink echoes of putt putt golf.  I’m pretty sure there is an ordinance in Branson that states you must have a minimum of 25 different shows that involve families, musical instruments and “hilarious comedy” (Branson likes to be redundant in its signage, btw).  Additionally, every 500 foot you must have a show sign and or building with the word Jubilee in it.  Branson is all about the jubilee as well as old men in those stupid fake (or maybe not fake) hillbilly teeth.  Additionally, the ordinance includes by each jubilee there must be a pancake house and Elvis tribute…sometimes the Elvis tribute will actually be in the pancake house.  Branson, to me, is just further proof that white people are weird. 

This is an entrance to a restaurant in Branson.  I'm going out on a limb and saying they sell chicken.  I'm sure this is not at all terrifying if you are a hungry child.

This was a billboard we saw.  I'm a total dog lover, but this is just weird.  Please note that the dogs are both wearing that damn necklace from the movie Titanic. 

Grandma’s Peach French Toast (

1 cup packed brown sugar
½ cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread
5 egg
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste

In a saucepan, stir together the brown sugar, butter and water.  Bring to a boil, then reduce to low, and simmer for 10 minutes, stirring frequently.  Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom.  Place peaches in a layer over the sugar coating, then top with slices of French bread.  In a medium bowl, whisk together the eggs and vanilla.  Slowly pour over the bread slices to coat evenly.  Sprinkle cinnamon over the top.  Cover and refrigerate for 8 hour or overnight.  Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature.  Preheat the oven to 350 degrees.  Bake for 25-30 minutes, or until bread is golden brown.  Spoon out portions to serve.

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