the CHOCOLATE CHIP COOKIES
4 sticks room temperature butter
2 cups white sugar
2 1/2 cups DARK brown sugar
3 tsp baking soda
4 tsp vanilla
1 tsp salt
6 1/4 cups flour
4 cups semi sweet chocolate chips
Bake at 350° for 10-12 minutes! xoxo
CUSTARD FRENCH TOAST
2 loaves sliced sourdough bread
1 stick butter, melted
1 1/2 cups sugar
4 cups whole milk
6 eggs plus 3 egg yolks
1 tablespoons vanilla
2 cups heavy whipping cream
Start by cutting the crusts off the sourdough bread. Once the crusts are off, discard them. Melt stick of butter in a 9x13 baking dish. On top of the melted butter, place two layers of the sourdough bread, neatly layered on top of each other.
In a large mixing bowl, combine sugar, milk, eggs plus yolks, vanilla and whipping cream. Mix well and then pour mixture over the top of the sliced bread. Place in the refrigerator overnight.
In The Morning Heat oven to 375°.
Place uncovered 9x13 pan into oven and bake until very golden brown, for about 90 minutes.
While the French toast is baking, combine ingredients for raspberry sauce on stovetop:
1 bag frozen or fresh raspberries
1 TBS cornstarch
1/4 cup sugar
Serve as a sauce on top of each piece of custard French toast. xoxo