OK, I lied. I made a boule of Brioche yesterday. added to it, Vanilla (from beans, of course) an extra 1/3 cup sugar then, at the second knead, I added a pint of dried Papaya & dried Pineapple. Baked it off last night.
After episode one, I remembered it is Friday so I needed breakfast for tomorrow(Weekdays are regular eggs & bacon or sausage cause HeWhoMustObey has to go tick people off during the week and ruin their days)
So, for this weekend, we are doing the brule toast. here's the drill:
Trim the crust from the bread (you don't have too but I find it is better) and slice into 1" slices.
1 stick of unsalted butter
1 Cup of packed brown sugar
Cinnamon (optional)
1/4 tsp kosher salt
Heat in a saucepan to melt the butter and begin dissolving the sugar. pour brown sugar mixture into the bottom of a single 9x13 or 2-3 cake pans or 8x8 pans
arrange the slices of bread in a single layer in the pans.
1/4 cup sugar
1-2 vanilla beans, scraped (or a tsp of extract)
Cinnamon (optional)
6-8 eggs
1/4 tsp kosher salt
2/3 cup heavy cream
2/3 cup milk
mix eggs, milk & salt with whisk until uniform.
pour custard over bread slices.
cover with plastic wrap
refrigerate 1-2 days until ready to bake. I made three pans, this time so I used a few extra eggs. this will, therefore, be breakfast for two days, fresh both days.
in the morning, preheat the oven to 350
Bring the pans from the fridge and allow to come to room temp.
Bake 30 - 45 minutes until puffy and slightly beginning to brown. you don't want to bake it too long or it will dry. but you do want the custard to have time to set properly.
Serve warm or cool, as you choose. the syrup is baked in although I occasionally dust with powdered sugar & cinnamon if I didn't put cinnamon in the custard.
this is a wonderful, warm make ahead for a winter weekend.
Enjoy!
After episode one, I remembered it is Friday so I needed breakfast for tomorrow(Weekdays are regular eggs & bacon or sausage cause HeWhoMustObey has to go tick people off during the week and ruin their days)
So, for this weekend, we are doing the brule toast. here's the drill:
Trim the crust from the bread (you don't have too but I find it is better) and slice into 1" slices.
1 stick of unsalted butter
1 Cup of packed brown sugar
Cinnamon (optional)
1/4 tsp kosher salt
Heat in a saucepan to melt the butter and begin dissolving the sugar. pour brown sugar mixture into the bottom of a single 9x13 or 2-3 cake pans or 8x8 pans
arrange the slices of bread in a single layer in the pans.
1/4 cup sugar
1-2 vanilla beans, scraped (or a tsp of extract)
Cinnamon (optional)
6-8 eggs
1/4 tsp kosher salt
2/3 cup heavy cream
2/3 cup milk
mix eggs, milk & salt with whisk until uniform.
pour custard over bread slices.
cover with plastic wrap
refrigerate 1-2 days until ready to bake. I made three pans, this time so I used a few extra eggs. this will, therefore, be breakfast for two days, fresh both days.
in the morning, preheat the oven to 350
Bring the pans from the fridge and allow to come to room temp.
Bake 30 - 45 minutes until puffy and slightly beginning to brown. you don't want to bake it too long or it will dry. but you do want the custard to have time to set properly.
Serve warm or cool, as you choose. the syrup is baked in although I occasionally dust with powdered sugar & cinnamon if I didn't put cinnamon in the custard.
this is a wonderful, warm make ahead for a winter weekend.
Enjoy!
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