1 large loaf of challah - sliced 1-inch thick
Butter or butter substitute - spread over both sides of the dry sliced bread
8 large eggs
2 tablespoons sugar
2 teaspoons vanilla
3 cups heavy cream
1 tablespoon ground cinnamon
Butter or butter substitute - spread over both sides of the dry sliced bread
8 large eggs
2 tablespoons sugar
2 teaspoons vanilla
3 cups heavy cream
1 tablespoon ground cinnamon
Crack the eggs into a bowl and beat together with sugar, vanilla, milk and cinnamon. Spray a 9x12 baking dish with non-stick spray and arrange the buttered challah in the dish. Pour the egg mixture over the bread, turning bread carefully make sure both sides are covered with the egg mixture, cover, and refrigerate over night.
Next day, preheat the oven to 325 degrees.Take the baking dish out of the fridge and uncover. You want to make sure that both sides of the bread soaked up the eggy goodness. Bake for 45 minutes or until browned and puffy. Serve with your favorite toppings like powdered confectioners sugar and maple syrup. Fresh berries or a fruit compote is a nice touch as well. Mmmmm so good!
- Perfect Bacon
- I always use thick cut bacon and it comes out perfect every time. Line a sheet pan with parchment paper. Lay the bacon flat on the sheet. The slices can touch but do not overlap them. Bake in 400 degree preheated oven for about 15-20 minutes. Keep an eye on the bacon so it doesn't over crisp or burn as all ovens vary. For Maple Bacon brush maple syrup on each slice before putting it in oven. The parchment paper makes for easy cleanup but is not necessary!
- Modern Mimosas
- My favorite concoction is a Blood Orange Mimosa! You can offer up a "make it yourself" station and include champagne/sparkling wine with a variety of nectars or just do a signature cocktail. Make sure to keep the champagne on ice!
- Mango Juice
- Peach Nectar
- Guava Nectar
- Pineapple Juice
- Basic Bloody Mary
- 3 large stalks celery from the heart, including leaves, plus extra for serving
- 36 ounces tomato juice
- 2 teaspoons prepared horseradish
- 1 teaspoon grated yellow onion
- 1 lemon, juiced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon kosher salt
- 12 dashes hot sauce (tobasco is yum in this) or more if you'd like
- 1 1/2 cups vodka
- Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve with green olives, lemon and lime wedges, celery, spicy pickled green beans, peppers, pickles, extra horseradish...you name it! I consider this a breakfast salad that makes you feel good all day!
- Now host a brunch and don't forget to invite me!
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