Tag: pie

Orange French Toast

We love to enjoy brunch at home.

It’s a no rush, relax and listen to music while
we prepare something delicious and brew
the coffee kind of morning.
I LOVE the smells of breakfast:
coffee, pancakes or French toast, and
 bacon which create the best aromas. 

 Start by letting your skillet preheat to
medium/medium-low and turn the oven
to 350º. It doesn’t take long to get
things going.

 Combine the batter ingredients in a shallow
 dish. I cut this recipe in half for the two
of us, so a pie dish was a perfect size.
Cut the French bread into 1″ thick slices.
Day old bread works best, but you can
just let the cut slices sit on the counter
 while you set up. Then soak the slices for
 2  minutes on each side.
(tip: I buy French bread and slice in 1″
thick slices then slide it back in the bag
and pop in the freezer. That way I can
 always make French toast or garlic bread
removing just how many slices I want)

 Brown them in butter then remove and put
on a cookie sheet in a 325º oven and bake
for about 15-20 minutes. This crisps up
the outside. Put your plates in the oven
for the last minute to warm them.
It makes such a difference to serve
breakfast on heated plates. Serve with a
dusting of powdered sugar and
a side of warm maple syrup.

This is a nice brunch for 2 or 12.
Perfect since it’s all ready at the same time.
I cut the recipe in half for the two of us. 
Double the recipe for a large group. 

Orange French Toast
1 C orange juice
1 C half and half
4 eggs, beaten
2 T sugar
1 T Grand Marnier
1/2 t vanilla extract
1/2 t orange extract (if you have it)
1 lb loaf day-old French bread

Mix together the first 7 ingredients in a
big shallow dish. Cut the bread diagonally
into thick 1″ slices. Soak bread 2 minutes
on each side. Heat a large skillet over medium
heat then add butter to coat the bottom. Brown
the slices on  both sides then transfer to a large
cookie sheet (in a single layer) and bake in a
325º preheated oven for 15-20 minutes.
To serve: dust with powdered sugar and
                serve on heated plates with warm

                maple syrup. Serves 6.


Enjoy!

*recipe adapted from Susan Branch

Orange French Toast

We love to enjoy brunch at home.

It’s a no rush, relax and listen to music while
we prepare something delicious and brew
the coffee kind of morning.
I LOVE the smells of breakfast:
coffee, pancakes or French toast, and
 bacon which create the best aromas. 

 Start by letting your skillet preheat to
medium/medium-low and turn the oven
to 350º. It doesn’t take long to get
things going.

 Combine the batter ingredients in a shallow
 dish. I cut this recipe in half for the two
of us, so a pie dish was a perfect size.
Cut the French bread into 1″ thick slices.
Day old bread works best, but you can
just let the cut slices sit on the counter
 while you set up. Then soak the slices for
 2  minutes on each side.
(tip: I buy French bread and slice in 1″
thick slices then slide it back in the bag
and pop in the freezer. That way I can
 always make French toast or garlic bread
removing just how many slices I want)

 Brown them in butter then remove and put
on a cookie sheet in a 325º oven and bake
for about 15-20 minutes. This crisps up
the outside. Put your plates in the oven
for the last minute to warm them.
It makes such a difference to serve
breakfast on heated plates. Serve with a
dusting of powdered sugar and
a side of warm maple syrup.

This is a nice brunch for 2 or 12.
Perfect since it’s all ready at the same time.
I cut the recipe in half for the two of us. 
Double the recipe for a large group. 

Orange French Toast
1 C orange juice
1 C half and half
4 eggs, beaten
2 T sugar
1 T Grand Marnier
1/2 t vanilla extract
1/2 t orange extract (if you have it)
1 lb loaf day-old French bread

Mix together the first 7 ingredients in a
big shallow dish. Cut the bread diagonally
into thick 1″ slices. Soak bread 2 minutes
on each side. Heat a large skillet over medium
heat then add butter to coat the bottom. Brown
the slices on  both sides then transfer to a large
cookie sheet (in a single layer) and bake in a
325º preheated oven for 15-20 minutes.
To serve: dust with powdered sugar and
                serve on heated plates with warm

                maple syrup. Serves 6.


Enjoy!

*recipe adapted from Susan Branch

Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood

These gorgeous cream puff “crack buns” were inspired by the Great British Baking Show, which is not only my favorite cooking show, but currently my favorite thing on television. Maybe it’s the accent, or because the contestants are all so nice, and actually try to help each other. Or, it could be the fact that when the time is up, and they try to work for a few more seconds, the hosts just politely scold them, instead of immediate disqualification, which is what would happen on our much more uptight American culinary competitions.


It’s probably all of the above, plus the fact I always get so many wonderful ideas for videos, with these Choux au Crackelinbeing a prime example. Like I said in the video, these would be great filled with all kinds of things, but it’s hard to beat vanilla bean pastry cream. I’m pretty proud of the recipe we posted a few years ago, and while I enjoy it straight, traditionally it would have some whipped cream folded in to lighten the mixture.

Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. The only thing that would have made this experience any more enjoyable would have been getting that coveted Paul Hollywood handshake. Maybe one day. In the meantime, I really do hope you give these a try soon. Enjoy!



Ingredients for about 6 to 8 Crack Buns:

For the “crack” crust:
3 tablespoons soft butter
1/4 light brown sugar (1 1/2 ounces)
6 tablespoons all-purpose flour (47 grams)
pinch salt

For the choux pastry:
1/2 cup water
4 tablespoons unsalted butter
pinch salt
1/2 cup flour
2 large room temperature eggs
melted dark chocolate, optional

– Put into 450 F. oven, reduce to 350 F., and bake for 30-40 minutes or until browned and fully puffed.

– Get the vanilla pastry cream recipe here.
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