Thursday, June 25, 2015

Brunch At Home

If you're anything like me, you consider brunch to be the most important meal in any person's diet. Seriously though, you can have breakfast OR lunch or any combination. It's the ultimate excuse to get 5 different beverages and some weird combination like pizza and pancakes- you really can have your cake and eat it to. The only problem? A lot of restaurants only bring their a game on weekends. What's a girl to do when she needs brunch on a random Wednesday? 
Enter the ultimate brunch menu: stuffed french toast and potato basil fritatta. I made these for Easter this year since I was at school with some friends. You get the best of both worlds! Recipes are below:
And this potato basil frittata a la the Barefoot Contessa:
Confession: I'm in love with Ina Garten. You'll probably be hearing a lot about her. 
Frittata recipe here
Stuffed French Toast
This is just about the easiest thing ever to make and never fails to impress! Try whipping this up for friends or family if you need to convince them that you’re a very high-functioning human. 
1-2 Italian, Brioche, or Challah loaves (something large enough to hold filling)
Eggs (About 6)
Heavy Cream (small container works)
Vanilla Extract
Unsalted Butter
Filling items (potential flavor combos below, but feel free to get creative)
Directions:Cut bread into thick slices, about 1 1/2 inches each, then cut a slit in the top of each slice to create a pocket. Fill each slice with desired fruits, nuts, etc. and set aside.
Beat eggs and heavy cream until combined. Add a splash of vanilla extract and cinnamon and whisk to distribute.
Warm up a griddle or place a pan over medium heat. Meanwhile, soak each stuffed slice of toast in the egg mixture until thoroughly saturated. Melt a tablespoon of butter on your griddle/in the pan, then place the egg-soaked slices in to cook. Cook for a few minutes on each side, including the bottom. Because this is extra thick, it’ll take a little longer to cook through. Make sure it isn’t burning or staying super light- if it is, adjust temperature accordingly.
Serve with a fruit compote, syrup, or plan. Enjoy!
Blueberry-Meyer Lemon-Goat Cheese: Heat frozen blueberries in a saucepan over medium heat until they take on the consistency of a sauce. Squeeze the juice of 1/2 a meyer lemon in and stir. Stir goat cheese with a little bit of honey, lemon zest, and the juice from the rest of the lemon. Use to fill each slice of toast.
Grapefruit-Blackberry-Pistachio: Heat frozen blackberries in a saucepan over medium heat with the juice of a ruby red grapefruit until it takes on the consistency of a sauce. Mix with roasted pistachios and fill toast.
Other fillings: Nutella, Peanut Butter and Jelly, Caramelized Bananas, Peaches & Mascarpone, Cinnamon Apples, Cardamom Pears and Almonds
Now get cooking!
Yasi “Is 11 pm to late to make brunch?"

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