As some of you already know, I love Sundays, especially Sunday mornings. They’re slow and easy, just the way I like it. I like to hang out in my flannel jams and old wool socks (one of my favorite beauty outfits) while I sip hot coffee and tinker on the computer upstairs in my nest.
As I was thinking what to make for breakfast this morning, I remembered there was some ginger ale bread left from the loaf I made earlier in the week. I love this because there are so few ingredients, it only takes about 5 minutes to prep.
If you want, you can even go gluten and sugar free.
It’s so simple to make, I was able to put the whole thing together while Bob took Molly out for a quick walk.
I planned to let it cool first, but I couldn’t wait – I had to have a taste with a little (?) butter right away.
and then a taste with some black raspberry fruit spread.
Which brings us to Sunday morning breakfast. I decided to use the leftover bread for French toast – ooh lala! There was enough left for two generous slices so I quickly whisked together one egg, 1/2 and 1/2, a dash of sugar and some cinnamon. I dipped the bread in and dropped it in a very buttery pan…..
and let it cook until it was golden brown on both sides.
I opened my butter keeper, which is always on my counter (Thank you, Tina) and spread on the butter and added some maple syrup……
and enjoyed every last drop of this delicious Sunday breakfast!
If you want to give this ginger ale bread a try, here’s the recipe. I jotted it down quite a while ago and would love to give credit to the person who came up with this so, if you read this, please let me know.
GINGER ALE BREAD
3 cups of flour
4 TBS sugar
1 TBS baking powder
1/2 Tsp salt
1 12 oz can ginger ale
Put first four ingredients in large mixing bowl and stir until well combined.
Add ginger ale and mix until just moistened. (over mixing will cause bread to be tough)
Add dough to loaf pan and bake in a pre-heated 350 degree oven and bake for 35-40 – until top is golden brown.
See, I told you – easy peasy. I was thinking how good a slice of this would taste topped with some marscapone cheese and berries. I’ll have to give that a try next time I make this.
I hope you have a beautiful day. See you next time.