Creme Brule French Toast

As promised, here is the Creme Brulee French Toast Recipe!!


1 Stick (1/2 Cup) Unsalted Butter
1 Cup Brown Sugar (packed)
2 Tablespoons Corn Syrup
6 Slices Texas Toast (Crust Trimmed Off)
1 1/2 Cup Half & Half
1 Tsp. Vanilla
1 Tsp. Grand Marnier (or double Vanilla to 2 tsp)


In small sauce pan, melt butter, brown sugar, and corn syrup over meduim heat, stirring until smooth and por into a 9″ x 13″ baking dish.
Arrange toast in baking dish over the previous ingredients.
In a separate bowl whisk together the eggs, half & half, vanilla and Grand Marnier until well combined. Then pour over the bread in the baking dish evenly.
Chill bread mixture in the baking dish covered at least 8 hours and up to 24 hours.
Preheat oven to 350 degrees and bring baking dish out to room temperature.
Bake bread mixture uncovered in middle of oven until puffed and edges are pale golden (35-40 minutes)
Serve hot and enjoy!

Quiche, Anyone?

“Quiche a la MaLode” Saturday Morning Breakfast

New this season for Saturday morning is the “Quiche a la MaLode” breakfast, which features a special quiche recipe. Borrowed from one of California’s finest hotels, this recipe has long been a closely held secret. This delightful combination of cheeses, eggs and spinach is certain to leave you well fortified for your day on the river.

To further enhance the Quiche a la MaLode experience, we highly recommend you camp the Friday night before your trip. If you are scheduled for an early start on the Chili Bar Run on the South Fork or any Middle Fork trip, it’s a great way to be in the right place, in the right mood, at the right time.