Do I like Brunch?

We're having an unusually lazy and quiet Saturday morning....ahhhhh....it's SO nice! No games to run to, no church activities, no MK parties.....wow! Don't get me wrong---I love all of those things, but sometimes it's nice to have a lazy morning. Especially since I'm going to our MK Seminar next week and will be gone for 4 days---today is family day! :) (although we're missing 2 cute family members----Sadie and Liam are in Utah with G & G Sessions----but I'm pretty sure they aren't missing us! Too much fun with cousins and family there!!!)

So, there's this yummy French Toast Souffle recipe that I've been wanting to make forever. It's in the oven as I type this and it smells DIVINE! Briggs keeps coming downstairs asking what smells so good! :)

As you can tell from the time on the post, it's almost 11:30 am so yes....lazy is the right word for this morning!!! I told Lydia that breakfast was almost ready and then said, "Actually, we're having brunch." She answered, "Do I like Brunch?" I of course laughed and told her YES! Who doesn't like brunch? It's the epitome of living life to the fullest and taking time to smell the roses along the way. I think our lives are all too busy so sometimes-----a Brunch Morning is the best answer...especially when it involves French Toast Souffle and homemade raspberry syrup! (Thanks for the recipe Kaye B.!)

French Toast Souffle--

8 oz. cream cheese

1 stick butter

1/2 cup maple syrup

6-8 cups bread (I used french bread...yum!)

6 eggs

1 cup milk

Topping:

Powdered Sugar

Boysenberry, Blueberry or Raspberry syrup

Melt cream cheese, butter & syrup in a sauce pan. It will be lumpy. Grease 9 x 13 pan and break up bread. Mix cream cheese mixture with bread in pan. Beat eggs and milk, then pour over bread. Bake at 350 for about 45-60 minutes. Sprinkle with powdered sugar and pour syrup over top. Enjoy!

Raspberry Syrup--

1 package frozen raspberries (10 oz)

1 cup sugar

1 cup water

1 T. cornstarch

1 T. water

Combine sugar and water in saucepan over medium heat until the sugar dissolves. Add the raspberries and bring to a boil. Mix the cornstarch and water in a small bowl and then slowly add it to the boiling raspberries, while stirring. This will thicken it. Serve warm.

p.s. ......and yes, it DID taste as good as it looks! MAGNIFIQUE!