So, I’m a sucker for breakfast… I am in love with all things breakfast and brunch related. Seeing as that I’m in college, breakfast is a weekend STAPLE — to help absorb all of your previous night’s bad decision making. With that in mind, I thought it’d be fun to go through my 3 favorite food blogs and find my favorite brunch/breakfast recipes.
Boozy Baked French Toast– Smitten Kitchen
1 loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here
3 cups whole milk
3 tablespoons sugar
1/2 teaspoon salt
Your choice of flavorings: I use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits.
1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter.
2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.
Serves 6 as main course.
Mango and Nutella Crepes– Closet Cooking
(makes 4 crepes)
1 batch crepes
2 cups mango (peeled, stoned and sliced)
4 tablespoons nutella
1 handful pistachios (chopped, optional)
Poppy Seed Pancake Recipe — 101 Cookbooks
To make the citrus syrup put the orange and lemon segments and agave nectar in a medium saucepan over medium-low heat. Heat and stir until the ingredients combine. Bring the mixture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.
To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a nice drizzle of syrup.
Makes about 12 large pancakes, or dozens of silver-dollar pancakes – enough to feed a small crowd.