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3.23.2010

Sunday Brunch


Last Sunday I made brunch as an excuse to use our new table.  I am a big proponent of having people over for meals, it provides life and energy to your home.  This was nothing fancy, but makes a big impact and tastes delicious.  It also keeps you from slaving over the stove.  My menu:

French Toast Bread Pudding:
1) Loaf of Challah, sliced and put in a 8 x 13 dish. I like doing this the night before to dry the bread.
2) Mix following:

  • 5 cups of cream/whole milk combination.  I used 2 cup cream and 3 cup whole milk.  Also could sub lowfat milk for lighter version.
  • 1/2 teaspoon salt
  • 8 eggs
  • 1/2 teaspoon nutmeg
  • 2 tablespoons of sugar - make sure this dissolves
  • teaspoon vanilla
  • variations: orange or lemon zest, cinnamon, sliced banana, maple syrup in place of sugar, nuts, dried fruits, fresh apples, whatever you can imagine.
3) Pour wet ingredients over challah, bake until custard has set with aluminum tent, about 1 hour @ 400 degrees
4) Remove foil, bake until golden, about 15 minutes
(Keep an eye on your pudding your times may vary a little.)
5) Sprinkle with powdered sugar or toasted nuts or drizzle with fruit syrup

Maple Bacon
1) 1 lb of bacon
2) Mix 3 tablespoons of maple syrup with teaspoon black pepper and 1/2 teaspoon of cayenne, feel free to experiment with other herbs and spices
3) Pour mix over bacon laid out on baking sheet (cover with foil for easy clean-up)
4) Bake for 15-20 minutes (depends on your desired crispness and thickness of bacon) at 400 after you have pulled out French Toast Bread Pudding.  

I also made a fruit salad with blueberries, strawberries, and pineapple to cut through the richness of the meal.  

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