Sunday, 2 December
BULL RUN REGIONAL PARK — CENTREVILLE, VIRGINIA
TEMPS: LO 32F / HI 52F (0C / 11C)
After another good night’s rest, we woke up raring to go on this second day of fulltiming. Somehow, though, we ended up taking it easy instead.
That’s not to say that we didn’t do anything … a little light cleaning of the interior … a bucket-wash of the exterior after the sun broke through the misty, cloudy skies … a bit of work on the household finances.
Chores done, Mui went to Lowe’s to pick up some carpet shampoo. While he was gone, I took advantage of the reasonably warm afternoon temp to go for a quiet walk around the park. Good thing I did; no sooner was I back home that it started raining. Oh well, better than getting snow, but we’re going to have to shelve our plans to check out BRRP’s Festival of Lights until tomorrow night.
So, instead of regaling you with twinkling lights and holiday cheer, I’ll wrap up this post with the breakfast treat I alluded to in yesterday’s post.
We came back from Friday night’s celebratory dinner at the Copper Canyon Grill with a to-go order of bread pudding. We did this because Mike, our server, tantalized us with the suggestion to use the yummy dessert to make French toast for breakfast
Mike’s directions were to freeze the bread pudding for about 20 minutes; slice and give it a light egg wash; place it on the griddle to cook; and serve it with a drizzle of the Grand Marnier sauce that came with the bread pudding.
Mike’s recommendation was spot on :-D
The oversized portion means that we still have two more slices of French toast to enjoy for breakfast tomorrow morning. We’ll return to our more basic breakfast routine after we finish up this special treat!
Oh my but that looks and sounds delicious!!!
ReplyDeleteWe've been to Bull Run a few times since we used to live in Fairfax. Must have been 20 years ago we were first there. That food looks delicious!
ReplyDeleteThat looks positively wonderful! Yum yum!! Day two seems to have been very successful.
ReplyDeletebreakfast looks delicious!..is that griddle a panni maker too?
ReplyDeleteyes; you can make paninis, and even grill burgers and whatnot with the ribbed tray.
Deleteoooohhhh...bread pudding....my favorite!!
ReplyDeleteI think Mike can be my waiter anytime! That looked fantastic even if you had to prepare part of it yourselves...yum!
ReplyDeleteJust like in that food show ... Semi Homemade :-))
DeleteTwo days down and already you're living like Kings, or a King and a Queen. :c)
ReplyDeleteWe remember the days of camping at BRRP and working around the Festival of Lights. It was nice when the left the lights on long after the closing. It made for great walks on our own fairy land.
Breakfast looks very tasty!
ReplyDeleteBread pudding leaves me flat, but evolved into French Toast ? Now you're talking my language!!
ReplyDeleteA panini/griddle thingy...hmm...wonder if I'd prefer that to an electric skillet. Need some such thing, Tz made me throw away my original from '77, lest I burn down the rig.
Mui took the leftover egg wash and turned it into a thin egg crepe ... so you can do eggs, too :-))
DeleteOh and yes ... I don't much care for bread pudding either (except for the one they make at Sweetwater Tavern -- that's yummmmm) ... but as French toast it was heavenly.
DeleteUpdate: Mentioned panini-thingy to Tz, who nixed idea by reminding me we need a vessel with sides, especially for those Chinese dumplings from Costco we enjoy. Require skillet function AND fluid-holding capacity.
ReplyDelete1"Presto 06857 16-inch Electric Foldaway Skillet" on the way. Thanks Amazon prime!
Wow! That really looks good. I wonder if you can use other bread pudding. Although I guess the sauce really made it great.
ReplyDeleteI imagine any bread pudding would do ... but you're right about the sauce ... that's where all the real yumminess (is that even a word?) came from.
DeleteYummy, yummy; send recipe please.
ReplyDeleteThe beauty of our treat was that it was semi homemade with a dessert we brought home from Copper Canyon Grill; I imagine it would work with any bread pudding recipe ... the sauce is key!
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