Strawberry Stuffed French Toast

Pain perdu.

"Lost bread."

That's what the French call this familiar breakfast dish.

Essentially, "lost" or stale bread is softened in an egg/milk/sugar mixture and then fried for a sweet, delectable, edible breakfast sensation.

That's not being lost. That's redemption.

Get ready. Hallmark-ish interlude in 5... 4... 3... 2...

Marriage, inasmuch as one person sacrificially serves the other, is extraordinarily redemptive. Perhaps that's why Lynn chose pain perdu for her wedding reception.

More than likely not.

But I'll link the two together for posting's sake.

As I mentioned in the last post, ten weddings popped up in my planner this year. 10+ friends whom I love and anticipate celebrating their day of matrimony.

A note for you:

Paje, Marybeth, Laura, Kristen, Lynn,
Emily, Tiffany, Courtney, Rachel, and Alexis:

Your wedding day will, of course, be an extraordinary day. But on that day, you cannot imagine the beautiful, life-altering, soul-shaping things ahead of you. This is just the beginning. I know you believe that you could not possibly love him more than you do right now. I understand that. I felt that. I was wrong. I'm not an expert on anything, and certainly not on marriage, but I'm here to tell you that what you feel on your wedding day is like dipping your toe in an ocean, and with every passing year, you swim farther and farther from the shore, unable, at a certain point, to see anything but water. This is just the beginning, and you can't imagine the love that will bloom between you over time.

You will cry together, laugh together, pray and dance and move furniture together. You will learn and unlearn things, make a home together, hurt each other's feelings without meaning to, and sometimes very much on purpose. You will learn over time that the heart of marriage is forgiveness. You will learn in the first six months how much forgiveness he requires, and then you will realize, in the six months after that, just how much forgiveness you yourself need.

Today is about the promise of the future and all the great moments of the past and, indeed, this beautiful present where you stand together, surrounded by people who love you and who are praying that your marriage is one of the great ones. It could be, you know, if you work hard and forgive often, and get over yourself and your selfishness over and over again. It could be one of the stories people tell, when they want to believe in love's power and life's richness. It could be one that your children and grandchildren tell each other, praying that someday they'll have a love like yours.

-Shauna Niequist, Bittersweet

So here's to french toast and redemption.

 

Strawberry Stuffed French Toast

Food creds: The Girl Who Ate Everything

Ingredients:

         Filling:

            2 T unsalted butter, softened

            4 oz cream cheese, softened

            1 1/2 T strawberry preserves or jam

            1 cup diced strawberries

            4 thick slices challah, French, or Italian bread

         Egg Batter:

            6 extra-large eggs

            1 T cinnamon

            1/4 tsp nutmeg

            2 T sugar

            1 tsp vanilla

            1 cup milk

         Breading: (optional)

            1 1/2 cups crushed cornflakes

            1 cup sliced almonds

Directions:

         1. Combine butter and cream cheese in a medium-sized bowl until creamy.

         2. Add strawberry preserves until thoroughly mixed. Fold in diced strawberries.

         3. Cut bread into 4 thick slices. Make an incision in the top about 3/4 of the way through the bread. You've now made a cavity for filling the bread with the cream cheese mixture.

         4. Gently spoon into the cavity 1/4 of the mixture. Keep the stuffed bread refridgerated while preparing the batter and breading.

         5. In a bowl, beat eggs, cinnamon, nutmeg, sugar, vanilla, and milk until well combined. Set aside.

         6. If using the breading, combine then spread cornflakes and almonds on a baking sheet.

         7. Dip slices of bread in batter (20 seconds each side). Then dip into breading.

         8. Add a few tablespoons of butter to a medium-high heated skillet. Once the butter has melted, place the bread slices into the pan and brown on both sides.

Plate it. Syrup it. Dust some powdered sugar on it

And let the love of lost things be made new. Inside.your.mouth.

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Baked Blueberry French Toast

People keep getting married.

Last year's record was six weddings. April through October. Wedding season now extends half the year. Six months of "I do's" and gift registries and bouquet tosses and ring bearers being coaxed to make it down the aisle by Aunt Trudy in the front row.

But still, I love weddings. So I don't complain too much about my fridge door looking like a Papryus store display board.

I love the variety. I've attended ceremonies ranging from traditional to modern; upscale to shabby chic. Weddings held in a church, a barn, a country club, by a pool, an estate lawn, the beach, and a field. Catholic, Baptist, Methodist, and Pentecostal. Military. Greek. Justice of the Peace. Age-old recited vows and hand-written. Receptions with DJs, live bands, iPod playlists hooked up to speakers, and some with no dancing at all. Princess gowns to hand-me-downs with a few modern tweaks.

No matter the details, the mishaps, the crazy grandmas or slightly creepy third-cousin of the groom's uncle's half-sister who keeps eyeing you at the punch table, every wedding ends the same: two people become one. And that is beautiful.

And so this year I've outdone myself. Ten weddings. TEN. Like, I need to use every single finger on both hands to count the number of dresses and pairs of shoes I'm gonna have to buy in order to attend these marital celebrations. I even pulled a 27 Dresses-moment and went to three weddings in one weekend. I suppose I just love mawwiage, that bwessed awwangement, that dweam within a dweam.

So when my friend and housemate, Lynn, asked if I could make a few of the dishes for her breakfast-themed reception, I was all like hand me a spatula and some cooking spray!

French toast. x2.

First up:



Baked Blueberry French Toast

Food creds: Tasty Kitchen



Ingredients:

         1 loaf challah, Italian, or French bread

         8 eggs

         2 cups milk

         2 tsp. vanilla

         1/2 cup brown sugar (divided)

         1/2 tsp. nutmeg

         1 tsp. cinnamon

         1/4 tsp. salt

         4 T. butter

         1 cup chopped pecans (optional)

         2 cups blueberries (fresh or frozen)

Directions:

         1. Preheat oven to 375°. Grease a baking dish (I used 9x13). 

         2. Cut bread loaf into cubes and place in baking dish.

         3. Beat together eggs, milk, vanilla, 1/4 cup brown sugar, nutmeg, cinnamon, and salt. 

         4. Pour egg batter over bread cubes and press bread down gently to absorb most of the mixture.

         5. Melt butter with remaining 1/4 cup of brown sugar. Mix well and then drizzle over bread.  

         6. If using pecans, sprinkle over top. Finally, top with blueberries just before putting in the oven.

         7. Bake for 45 minutes. Serve with syrup.

You're turning violet, Violet!
a.k.a. blueberry sweat

Stay tuned for french toast #2...

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Mini Monkey Bread

My childhood memories are tainted with hyperbole.

As in the time when my child self spotted a bumble bee as round as a softball hunting me down in the backyard. I thought my life was ending. Or, that my face was about to become one ginormous bee sting. Hence, I thought my life was ending. (Is hence too willy shakespeare?)

And perhaps I also recall my aunt making monkey bread every time she and my uncle and cousins stayed for a weekend visit. It was an extravagant piece of architecture. A cinnamon-sugary dough tower as large as the Empire State building. Erected on our kitchen table.

King Kong could have hung tight on its biscuit rafters.

That bread was stories high.

Or, so it seemed.

Monkey bread: equal parts Nostalgia and Exaggeration. Always, always scrumptious.

Mini Monkey Bread

Ingredients:
           10 muffin cups
           1 can (10) biscuits
           1/4 cup maple or pancake syrup
           2 tbsp butter + 4 tbsp butter
           1/3 cup sugar
           1 tsp cinnamon

Directions:
           1. Preheat oven to 450°. Prepare a muffin tin with 10 muffin cups.
           2. Cut each biscuit into 4 even pieces. Roll each piece into a small ball.

           3. Melt 2 tbsp butter then mix with syrup. Put a spoonful of the 

               butter/syrup mixture in the bottom of each muffin cup.

           4. Combine sugar and cinnamon together and mix well. Melt the other 

               4 tbsp of butter. Dip each biscuit ball into the butter and then roll 
               ball around in cin/sugar mixture. Four biscuit balls for each cup.

           5. Sprinkle any remaining cin/sugar mix over each cup of biscuits.
           6. Bake for 8 minutes.

Serve warm. Heck, even add a bit more syrup or maybe some caramel to the top of these mini delights.

Indulge. No exaggeration necessary. 

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Breakfasting

Could I own a bakery that only made crescent rolls filled with a variety of deliciousness and be successful?

I think I could. I think you could. I think this should happen. I think I'm giving you a business tip. I don't know anything about business.

But somewhere in the world someone is baking crescent rolls with something random inside them right this very moment.

In that same kitchen someone is nibbling, oh please, shoveling a mass of flaky carb goodness into her mouth and pondering why that combination hasn't been sold in mass quantity by now.

Perhaps that shoveler is me -- just bein' real.

A decadent spread on Christmas morn'.

Looks like someone else knows a little somethin' about shoveling, too...

My mom is master at escaping the camera lens. I caught her elbow. Small victory.

 

Sausage | Egg Scramble Crescent Rolls

Ingredients:

             1 can crescent rolls (8 rolls)

             1 tbsp melted butter
             shredded cheese

             4 eggs

             milk

             seasonings optional (salt, pepper, garlic powder, chives)

             8 sausage links

                         

Directions:

             1. Preheat oven according to can directions. Grease selected cookie

                 sheet.

             2. Unroll crescent rolls and spread melted butter on each one. 

                 Place shredded cheese at one end of roll (the end that you would 

                 begin rolling)

             3. Grease a medium-sized skillet and place over medium heat. 

                 In a bowl, combine eggs, a touch of milk (just enough so that eggs 

                 aren't too runny), and seasonings, then whisk together. Scramble 

                 in skillet.

             4. In a separate skillet, brown sausage links.

             5. On top of cheese, add scrambled eggs and a sausage link and 

                 then roll crescent like normal.

             6. Bake for 12-15 minutes.

Nutella | Strawberry Crescent Rolls

Ingredients:

             1 can crescent rolls (8 rolls)

             Nutella

             8 strawberries (sliced)

                         

Directions:

             1. Preheat oven according to can directions. Grease selected cookie

                 sheet.

             2. Unroll crescent rolls and spread Nutella on each one.

             3. Place 3-4 strawberry slices at top edge of crescent and then roll like 

                 normal.

             4. Bake for 12-15 minutes.

             5. Sprinkle with powdered sugar (optional)

           

Happy breakfasting!

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