Everybody’s Working for the Weekend

Ha ha! Now I’ve got that song stuck in your head. Sorry.

This weekend is shaping up to be all sorts of awesome. I’m sharing some plans and recipes in the hope that you can enjoy some of the same stuff.

Friday Evening
- Madrona Library Remodel Staff Only Sneak Preview
- Esao has an opening at Roq La Rue Gallery, 2312 2nd Ave @ 9pm (http://www.roqlarue.com)
- Sky’s got a project up for viewing at the UW, so we’re going to see that, too

Saturday
I can’t believe it’s already time for another West Seattle Community Garage Sale!. Last year we COMPLETELY filled our car to the gills. We passed on a couch we still think about. I wonder if they will have it out again? Who knows. I love garage sales and the idea of 100 of them is just so mind numbingly good.

Sunday
The Broadway Sunday Farmers Market reopens for the year! Hooray! Now it’s just a few blocks from our home (we moved, they didn’t) so it’s even more convenient.

Also, at some point this weekend, I’m making baked french toast. I popped into Columbia City Bakery and bought a nice loaf of challah, so french toast it is! I use the recipe from our gigantic Gourmet cookbook,(and also available on epicurious.com), but substitute challah for the Italian bread. It is delicious with maple syrup, any fruit compote, marmalade or lemon curd.

Baked French Toast

The beauty of this recipe is that it’s baked, not cooked on the stovetop, and you can put everything together the night before. In the morning, put the soaked bread in the oven, and by the time the juice is squeezed and the table is set, you’ll have French toast, hot and sweet, baked to a golden crisp.
Makes 6 servings.

1 (13- to 14-inch-long) loaf soft supermarket Italian bread
1/2 stick (4 tablespoons) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
1/4 teaspoon salt
3 tablespoons sugar
Accompaniment: pure maple syrup

Butter a 13-by-9-inch glass baking dish. Cut twelve 1-inch-thick diagonal slices from bread (reserve ends for another use). Generously butter one side of each slice and arrange slices buttered sides up in one layer in buttered dish, squeezing them slightly to fit if necessary.
Whisk together eggs, milk, and salt in a bowl until well combined, then pour evenly over bread. Refrigerate, covered, until bread has absorbed all of custard, at least 1 hour (time may vary depending on bread).

Put a rack in middle of oven and preheat oven to 425° F. Bring soaked bread to room temperature.

Sprinkle bread with sugar. Bake until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately, with maple syrup.

Cook’s Note:
The soaked bread can be refrigerated for up to 24 hours.