I don’t know about you, but I’m starting to hear the sweet song of summer’s end. While I look forward to no longer going to war to keep my grass alive, I am feeling a little melancholy at the thought of packing away my shorts and tank tops. That’s why I’ve been spending as much time as possible outdoors, enjoying those last lazy, hazy, crazy days of summer.

While lying on my lawn chair the other day, I had an incredible urge to go to the store and buy erasers and notebooks to get ready for back-to-school. Yet as I pined over the cool new thermos selection at the market, it hit me; I’m not going back to school. Without backpacks, Mary Janes, or lunch boxes to buy, how, oh how would I commemorate the end of summer?  And then the answer hit me. I’ll invite my near and dear over and serve them brunch in the garden!

My menu for this affair requires something fairly decadent as it is a celebration of sorts. That is why I’m going to make my friend Kristina’s wicked Crème Brulee French Toast. I recommend serving it with sausage or bacon, a colorful fruit salad, and of course a Summertime Mimosa or three. So make a few phone calls, strap on an apron, and raise your glass to summer!
                                  

Crème Brulee French Toast
Serves: 6

Ingredients:

½ cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf French bread
5 large eggs
1-1/2 cups half-and-half
1 tablespoon pure vanilla extract
2 tablespoons Grand Marnier
¼ teaspoon salt
1 tablespoon ground cinnamon

Directions:

1. In a heavy sauce pan, melt butter.
2. Stir in brown sugar until smooth.
3. Pour into a 13 x 9 x 2 baking dish.
4. Trim ends and crusts off of bread and cut in 1-inch slices. Lay bread on top of sugar mixture. You will need to squeeze the bread together to fit it all in.
5. In a large bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, salt, and cinnamon.
6. Pour evenly over bread. Cover with plastic wrap and refrigerate over night (at least 8 hours and up to 24 hours).
7. Pull bread mixture out of the refrigerator and let sit on the counter for 30 minutes.
8. Place oven rack in the center. Bake French toast 35-40 minutes or until the edges are puffed and golden.
9. Serve syrup side up.

Summertime Mimosas

Ingredients

cranberry juice
freshly squeezed orange juice
champagne
fresh strawberries

Directions:

1. Put 1 tablespoon of orange juice, and two tablespoons of cranberry in each glass.
2. Fill the rest of the glass 2/3 full with champagne.
   
   Garnish with a fresh strawberry.