FRENCH TOAST BREAD PUDDING WITH SPICED PEARS
Instead of making French toast slice by slice, assemble it bread pudding-style the night before. When you wake up, slide the dish in a cold oven, turn it on (so the dish heats up without cracking), take your shower, dress for skiing, whatever. When you're done, breakfast will be ready.
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
- In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
- The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
- In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
- To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.
FRENCH PEAR HOT TODDY
A delicious hot-coffee drink in the French style, made with apricot brandy and Poire Willliam eau de vie. This is a variation of a very old French recipe.
Provided by BecR2400
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, warm the Poire William and the brandy very gently over low heat.
- Transfer to two large warmed balloon glasses.
- Dissolve sugar in the hot coffee and pour into the liqueurs, stirring to combine.
- Float the cream over the top of each toddy; garnish with a slice of fresh pear.
- Do not stir - just sip and savor!
Nutrition Facts : Calories 77.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 9.9, Sodium 9.1, Carbohydrate 12.6, Fiber 0.3, Sugar 11.5, Protein 0.6
HOT TODDY
Warm up with a hot toddy. The combination of whisky, honey, lemon, cinnamon and cloves really packs a punch and is great for entertaining in winter
Provided by Elena Silcock
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Whisk the whisky and honey together and split between 2 heatproof glasses. Add half of the cinnamon stick to each, then top up with 200ml boiling water.
- Add a splash of lemon juice to each, then taste and add more to your preference. Finish each with a slice of lemon, studded with a clove, and serve immediately.
Nutrition Facts : Calories 108 calories, Fat 0.1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
MONEYGUN HOT TODDY (RUM, COGNAC, DARJEELING TEA, GINGER) COCKTAIL
At Moneygun in Chicago, they make this hot toddy in a French press. It's the perfect answer to what to drink on a chilly night.
Yield Makes 1
Number Of Ingredients 8
Steps:
- Muddle ginger and cloves in a measuring glass. Add tea and 1 cup boiling water and stir 10 seconds. Let steep 4 minutes.
- Meanwhile, fill a mug with hot water to warm it. When tea mixture is ready, pour out hot water, then add rum, cognac, and honey to mug. Strain tea through a fine-mesh sieve into mug and stir to combine. Add lemon juice, then drop lemon wedge into mug. Let sit 1 minute before drinking.
PEAR AND ALMOND FRENCH TOAST CASSEROLE
An easy, layered dish that refrigerates overnight so you have more time to spend with your guests in the morning! This recipe makes a lot, so it's great for a crowd.
Provided by abfabmom
Categories Breakfast and Brunch Eggs
Time 9h
Yield 20
Number Of Ingredients 10
Steps:
- Evenly distribute the butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle the brown sugar over the butter. Arrange the pear slices into the bottom of the dish. Arrange the bread cubes into a single layer over the pears.
- Mix the eggs, milk, sugar, vanilla extract, and almond extract together in a bowl until fully blended; pour evenly over the bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in refrigerator.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the casserole from the refrigerator and allow to warm while the oven preheats.
- Bake in the preheated oven until the top of the bread is golden brown and the eggs have solidified, 45 to 60 minutes. Top with the sliced almonds to serve.
Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 120.6 mg, Fat 6.7 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 2.8 g, Sodium 215.2 mg, Sugar 12.3 g
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