March 2013
We met over drafting boards, and we toiled over models. That was architecture school, and that was then.
This was now. This was brunch!
We still had plenty of creative scheming to do, but with the focus on French toast, this scheming was far less stressful than the good ol’ architecture days.
Recipe for individual egg bakes pictured above will follow in a subsequent post.
Citrus & Bourbon French Toast
Ingredients
4 Challah or brioche rolls (or 1 loaf) in 1-inch slices
orange honey butter (recipe below)
1 package (8oz) organic cream cheese
1/2 cup roasted, salted almonds, chopped
1 cup dried apricots, sliced
1/2 cup bourbon
3 cups organic whole milk
3 organic eggs
2 Tablespoons organic brown sugar
1/2 teaspoon salt
Directions
Generously grease a 9 x 13-inch baking dish with unsalted butter.
Arrange bread in a tightly-packed layer in the pan, using smaller chunks to fill in any gaps.
Spread the orange honey-butter over the bread. Follow with a layer of cream cheese.
Disperse the sliced apricots evenly over the cream cheese.
Add the final layer of bread slices, again filling in any gaps with smaller chunks.
Drizzle the bourbon over the top bread layer.
Whisk milk, eggs, sugar and salt and pour over the bread.
Sprinkle the chopped almonds over the surface.
Wrap tightly with plastic wrap and refrigerate overnight in order for the bread to absorb the liquid.
Bake at 425°F for 30-40 minutes, or until puffed and golden.
Cut into generous squares and serve with maple syrup and bourbon whipped cream.
Orange Honey Butter
Ingredients
1/2 cup packed organic light brown sugar
3/4 cup orange zest (from about 4-5 oranges)
1/2 teaspoon salt
2 cups honey
1 teaspoon pure orange extract
1 teaspoon pure vanilla extract
Directions
Use a mixer to beat softened butter, brown sugar, and zest in a bowl.
Add salt, honey, and extracts; beat until smooth, about 2 minutes.
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Bourbon Whipped Cream
Ingredients
1 cup organic heavy cream
1 teaspoons pure vanilla extract
1 Tablespoon maple syrup
3-4 Tablespoons Bourbon, to taste
Directions
In a chilled bowl, use chilled mixers to beat the heavy cream until soft peaks begin to form. Add the vanilla, maple syrup and bourbon and continue to beat just until incorporated. Keep chilled until ready to serve.
