{Originally published on Chaos In The Kitchen}
first appeared on Blog Nosh Magazine on March 30, 2009

I love french toast. Our family has always made french toast for special breakfasts, more so than pancakes, eggs, or waffles. I have always enjoyed making it for the kids when they were little but now that we are so busy in the mornings before school we don’t have it very often. A great weekend recipe is a huge batch of french toast, with all the extras sliced into sticks and stashed in the freezer for the grab and go convenience of school mornings.

I made these with some indulgent challah bread but any Texas Toast or thick cut sliced bread will work. The nice thing is you can buy the ”priced to sell” stale bread since you will be soaking it in egg and frying it anyway.

{Originally published on Ezra Pound Cake}

This is my all-time favorite Hot Fudge Pudding Cake. The one I make when it snows or when my PMS (aka the Raging Pink Hulk) makes me crave an intense chocolate punch in the face.

Most chocolate pudding cake recipes involve a cake mixture that resembles brownie batter, a sprinkling of cocoa powder and sugar, and boiling water. The ingredients aren’t stirred, so some parts are cakey, and others form pockets of chocolate sauce. Pure edible magic, no Kitchen-Aid required.

{Originally published on Chaos In The Kitchen}

I love french toast. Our family has always made french toast for special breakfasts, more so than pancakes, eggs, or waffles. I have always enjoyed making it for the kids when they were little but now that we are so busy in the mornings before school we don’t have it very often. A great weekend recipe is a huge batch of french toast, with all the extras sliced into sticks and stashed in the freezer for the grab and go convenience of school mornings.

I made these with some indulgent challah bread but any Texas Toast or thick cut sliced bread will work. The nice thing is you can buy the ”priced to sell” stale bread since you will be soaking it in egg and frying it anyway.