It’s Breakfast. It’s Dessert. It’s Gone.

by Matt on October 4, 2007



This weekend Adam and I are hosting a very special guest. To say she’s talented would really be an understatement — this woman is simply amazing.  But between you and me (and you’ll really keep this between us, I just know it) I’m a little worried that I’ll never be able to get a word in with her. If you know her, she talks and talks and talks and talks and really won’t stop.  And just when you think she has nothing left to say she starts all over again. And on and on and on and on and on. About stuff. Just stuff. Enough, I always say, let me speak, woman!

Oh my darling K, I’m only kidding. I can’t wait for you to get here.

We have all sorts of nifty things planned for our guest. We’ll go apple picking this weekend, check out the sights around town, probably head out to an afterhours and dance until 6 am, you know, regular every day stuff.  And thanks to my wonderful partner, we’ll be able to indulge in a little French Toast Bread Pudding for breakfast, which I must say is one of the most indulgent things I’ve had the pleasure of tasting recently. Well, it wasn’t so much taste as inhale, as both dishes were gone so quickly that I was simultaneously embarrassed and disgusted for being such a pig.

But in the presence of our weekend guest I promise to be civilized and refined. Not like she’ll notice anyway, she’ll be chatty cathy the entire time.


French Toast Bread Pudding from Bon Appétit
This is a great way to use up an entire loaf of Challah. This recipe is from Bon Appétit, a magazine that has been on the brain lately. And not only because I was seated next to the lovely Kristine Kidd at a wonderful event this past Monday evening. You know why.

12 ounces challah or other egg bread with crust, torn into 3/4-inch pieces
7 large eggs
2 1/2 cups whole or reduced-fat (2%) milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or ground nutmeg

1/2 cup chopped toasted pecans
Warm maple syrup

Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs
and next 4 ingredients in medium bowl to blend; pour over bread. Using
spatula, lightly press down on bread to moisten completely. Cover with
foil and chill overnight.

Place foil-covered dish in cold oven. Set oven at 350°F and bake 30
minutes. Remove foil and continue to bake until pudding is puffed and
golden brown, about 35 minutes longer. Spoon pudding onto plates,
sprinkle with toasted nuts, and serve with warm maple syrup.


makes 6 servings or if no one is home or looking it’s for one person.