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Monday, December 23, 2013

Guest Blogger- Tampa Cake Girl

I am very excited about my guest post today. This blogger is brand spanking new, to the blogging world and was also part of the 12 Cakes of December. Cydnee, from Tampa Cake Girl, is a super talented and creative baker, who specializes in cakes and cupcakes. Today however, she is bringing us a recipe, perfect for Christmas morning!

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Hi, I am Cydnee (pronounced like Sydney). I started Tampa Cake Girl, my business about a year ago. Born in Southern California, lived in Illinois, Connecticut, Michigan and finally landed in Florida. I have picked up many wonderful recipes and friends over the years from many different places.

I love old recipes, I bake old fashioned cakes like your Mom and Grandma used to make. I am a self taught cook and baker. I bake and deliver yummy desserts and appetizers in the Tampa area. I can't imagine a better job than getting my "bake on" in my kitchen.



Baked French Toast Supreme
Tampa Cake Girl

14 slices cinnamon raisin bread* stacked 2 - 3 slices
1 cup (2sticks) butter melted
4 whole eggs
2 egg yolks
1 T vanilla
3/4 sugar
4 cups half and half
Powdered sugar
Berries and fruit for garnish

Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 13 x 9 pan.

In a large bowl, beat together whole eggs and egg yolks. Beat in sugar, half and half and vanilla. Make sure each slice is evenly moistened.

Bake at 350 degrees for 25 minutes or until custard is set and top is lightly browned. Let cool 15 minutes on a cooling rack. Cut into squares.

Sprinkle with powdered sugar and serve with berries or other fruit. Serve hot.

*I used Pepperidge Farm cinnamon swirl bread without raisins (I don't like them). I also used about a loaf and a half of cinnamon bread to stack 3 layers high.

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