Pecan Praline Baked French Toast
Ingredients:
French Toast
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Praline Topping
- ½ pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Roasted Cranberry & Brie Grilled Cheese
Ingredients
- 2 Slices Italian Batard (or any bread you have on hand)
- 1 Ounce Brie, room temperature
- 1 Heaping Spoonful Boozy & Baked Cranberry Sauce
- 1 Tablespoon Butter, softened
Ingredients:
- 3/4 cup gluten-free flour (I use Gluten-Free Flour Blend)
- 1/2 teaspoon xanthan gum or 1/2 teaspoon guar gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2/3 cup milk
- 2 eggs
- 2 tablespoons cooking oil
Directions:
- Combine all dry ingredients in a bowl.
- In a separate bowl, whisk together milk, eggs, and cooking oil.
- Add milk mixture to the dry ingredients, and whisk until well blended.
- Let stand for about 10 minutes.
- Preheat ungreased, non-stick frying pan to medium heat.
- Pour batter by spoonfuls onto the hot pan.
- Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.
Ingredients:
- 6 slices sandwich bread, crusts removed
- 30 g butter, melted
- 6 eggs
- 3 slices bacon, chopped
- 1 tablespoon chopped fresh parsley
Directions:
- Brush each piece of bread with butter. Press into greased deep patty tins.2
- Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley.
- Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
- Serve warm or cold.
- Store in an airtight container in the fridge for up to 3 days.
Ingredients:
- 5 medium free-range eggs
- 225 g good quality sausage meat
- 2 tablespoons chopped fresh herbs (a mix of parsley, sage and thyme)
- 1 tablespoon chopped spring onion, green onion
- 1/2 teaspoon mace or 1/2 teaspoon nutmeg
- 1/4 teaspoon mixed spice (optional)
- 2 tablespoons plain flour
- 75 g white breadcrumbs
- salt and pepper
- oil (for frying)
Directions:
- Hard-boil 4 of the eggs by covering in cold water, bringing to the boil and simmering for 5 minutes. Then pop them into cold water to cool quickly and avoid a black ring around the yolk.
- Beat the fifth egg in a shallow plate and leave to one side. Put the flour in another shallow plate with a good seasoning of salt and pepper, and then put the breadcrumbs on another plate.
- Add the herbs, mace and spring onions to the sausage meat, mix well with your hands and then divide into 4 portions. (Add the optional mixed spice at this stage if using.) Shell the hard-boiled eggs and roll in the seasoned flour. Then flatten and mould a portion of sausage meat around each egg, making sure there are no gaps. Roll and coat in the beaten egg and then in the breadcrumbs.
- Heat a good 4 cm of oil in a small, deep frying pan or saucepan (big enough to hold the 4 eggs at once or two at a time) until it is hot enough to brown a small cube of bread in 60 seconds.
- Fry the coated eggs for about 8 to 10 minutes, turning them until they are brown all over and the sausage meat is cooked. Drain quickly on kitchen paper and leave to cool.
- When the Scotch eggs are completely cold you can keep them in the fridge until you are ready to transport them.
- You could use the same recipe for quails eggs (obviously using more of the tiny eggs) and this would make an elegant gourmet picnic starter with some pretty salad leaves and some mustard dressing.
