This is just a stock photo of French toast, Daniel’s French Toast, a variation of this pictured recipe, sounds amazing!
THE AMISH COOK
BY GLORIA YODER
Editor’s Note: Last week’s pizza enchilada recipe should have listed 2 cups of pizza sauce, not two quarts. We apologize for the error.
Many readers have asked how our foster placement is going. It has been an eventful time filled with surprises, laughter, some sleepless nights, and countless blessings. You can prepare for foster care with training and reading, but the real lessons come when children are actually in your home.
We have grown very fond of these two little ones who have quickly wrapped themselves around our hearts. As I write from my rocking chair, two-week-old Jesse is curled on my lap, gazing up with trusting dark eyes while I hum a lullaby. Little Rayni, at 16 months, is an absolute doll who brightens every room with her smile.
Our household has changed considerably — we effectively doubled our number of children in a week — and with that came doubled responsibilities. Yet each responsibility brings its own reward: watching children flourish as we care for them around the clock. Julia has risen to the challenge and bonded with Rayni almost immediately. Rayni greets Julia with a wide smile and bright eyes when she wakes from naps. Julia delights in holding and singing to Jesse and eagerly anticipates the baby we’re expecting in February. She hopes for a girl and imagines a pink bundle, but we will be thankful for whatever God blesses us with.
Austin loves his new siblings and enjoys playing with them, though he’s had to adjust to sharing time with Mom and Dad. We make extra effort to reassure him — spending one-on-one time, affirming him, and getting down on the floor to play with his toys — so he knows our love for him hasn’t changed. Being a big brother has helped him feel more grown up.
We are tremendously grateful for the support we’ve received from family and friends. Whether it’s encouraging words, prayers, or meals left at our door, every kindness has meant a great deal during this busy season.
And I’m thankful for my dear husband. He has been loyal and attentive to our family’s needs. One Sunday morning he noticed how exhausted I was from the interrupted nights and encouraged me to take a long nap while he cared for the children. I slept deeply and woke to a clean kitchen and a pan of baked French toast waiting for lunch. His thoughtful care reminded me that together, with God’s help, we can manage whatever comes our way.
Daniel mentioned he had tried a new twist on the French toast, but said I would have to wait until lunchtime to discover it. If you make this recipe, try his variation: spread a layer of cream cheese between two slices of bread before assembling. We enjoyed the French toast with deer sausage and company — my brother Jeriah and his wife joined us — and it made a simple, comforting Sunday meal. Fruit preserves or a fruit filling also pair wonderfully with this dish.
DANIEL’S BAKED FRENCH TOAST
2 tablespoons maple syrup
1/2 cup butter
1 cup brown sugar
12–16 slices of bread
8 ounces cream cheese (optional)
5 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon vanilla
Directions: In a saucepan, combine the maple syrup, butter, and brown sugar. Bring the mixture to a boil, then pour it into the bottom of a 9 x 13-inch baking pan. Arrange one layer of bread over the syrup. If using the cream cheese variation, spread softened cream cheese onto the remaining slices of bread and place them face down on top of the first layer. In a bowl, beat the eggs, milk, salt, and vanilla together, then pour the egg mixture evenly over the bread. Cover the pan with foil and bake at 350°F for 45 minutes. Remove the foil, cut into squares, invert onto a serving platter, and serve with additional maple syrup if desired.