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

by Matt on October 4, 2007

Challahfrenchtoast

Or, alternate title: BE QUIET FOR A MINUTE, IS THAT POSSIBLE? KTHANKSBI!

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.

Ingredients
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

Preparation
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.

 

{ 14 comments… read them below or add one }

Robert October 4, 2007 at 7:16 am

This looks absolutely delightful…scrumptious even. I can’t wait to try this recipe. It sounds like you all have plans for a great time. Enjoy.

Thanks for sharing, R.

Kevin October 4, 2007 at 7:57 am

Oh my God! Your poor dogs are going to start howling at the deafing cacophony with her around. Okay, not really it’s just that I’m JEALOUS!!! You know Miss K, since you are here so much I think you should just get a Visa and an apartment in town. That way I can watch you in action and observe how talent radiates from your every pore. Have fun guys!

deb October 4, 2007 at 9:48 am

Baked French toast is one of my favorite things on earth, especially when you have house guests and you can literally assemble the dish in five minutes the night before as a group while drunkenly finishing off the last of the bourbon in the apartment. Um, or at least that’s the way we do it. You’re probably more civilized and stuff, right? (P.S. If you need some salty with your sweet breakfast, I love greasing the pan with salted butter or, hell, baking a pan full of bacon at the same time.)

West October 4, 2007 at 12:34 pm

I had to say the name of that recipe outloud it sounded so good.

s'kat October 4, 2007 at 12:42 pm

You know, I really need to work on scoring one of those cool blogger friends who invite you for fabulous meals, convos and carousing. ’till then, I’ll just hope that Keiko blogs about it.

Matt, I know you will, shameless media whore that you are. ;)

s'kat October 4, 2007 at 12:42 pm

You know, I really need to work on scoring one of those cool blogger friends who invite you for fabulous meals, convos and carousing. ’till then, I’ll just hope that Keiko blogs about it.

Matt, I know you will, shameless media whore that you are. ;)

Chicken Fried Gourmet October 4, 2007 at 7:26 pm

This looks so good yet it gives me ideas….sweet potato bread, a savory version, the possibilities are endless.

Thanks for another great post as usual.

Kristina October 6, 2007 at 11:05 am

i like the comment in grey… if no one is looking. i always say my recipes are for four to six…or 1.5 really greedy people.

keiko October 8, 2007 at 8:30 am

Dearest Matt & Adam – just wanted to let you know that I got to NYC OK. Miss you both (and the amazing bread pudding) already. I had a wonderful, wonderful time with you both, can’t wait to go back. hugs & kisses to the pups and Birdie. kxxx

Cheese and Choux October 8, 2007 at 11:13 am

Yes! I love bread pudding and French Toast and never would have thought – until now – of putting them together. I’m going to sneak out of bed next Saturday to make this for my fiance while he’s still sleeping. (He likes me best when he wakes up to smells).

Perfect.

Hillary October 8, 2007 at 12:59 pm

That looks fabulous! I’d be honored to be your guest if you served me that, but I don’t know if I’d appreciate the excessive talking comments, hehe (I know you were kidding).

Cakespy October 9, 2007 at 8:14 am

Wow, I would love to share that with 5 other people…but even more I’d love to share it with no one, like you say. Seriously–this looks gorgeous.

Erin October 10, 2007 at 9:29 am

Looks deliciou! I’m going to make it tonight!

Amy October 12, 2007 at 10:10 pm

Yum! I would have to add some booze to it. :D

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