Overnight "French Toast" (aka: Breakfast Bread Pudding)

Let's be honest people. When you soak bread in a custard and bake it, it's bread pudding! But because I discovered this recipe and it was actually labeled as, "Overnight French Toast Souffle", I was trying to be respectful of the creator (and you feel less guilty if you call what you are eating "french toast" in the moring instead of "bread pudding". Ha! We are all a little nerotic like that. If we see bread pudding recipe, we aren't going to eat it for breakfast, it's dessert! But who are we trying to kid here. It's also nothing like a souffle, I might add. If it was, there would be whipped egg whites or some element of LIFT! There is nothing like that in this recipe so I don't know what that's all about...

 

  Obviously I did not come up with this dish on my own. (That's why this blog is all about my culinary ADVENTURES!). I like to try what other people come up with sometimes. And about 99% of the time I tweak it. I find that when I follow a (non-baking) recipe to the "T", I am usually a bit disappointed. Then I complain to my husband that I should have gone with my gut and made the revisions I felt that I should as I was cooking it.....(as he rolls his eyes at me)  Just kidding.

 

The only revision I made in this recipe was using half & half instead of cream because that just seemed too heavy for me. I actually think just using milk would be fine too. If I make this again, I think I will forgo the cream cheese or put half the amount. Even though I LOOOOOVE cream cheese, it was a bit too decadent biting into a little hunk of cream cheese with everything else sweet and rich in this dish. (either that, or I'd whip the cream cheese with some egg to lighten it up. But other than that, how can you go wrong with cinnamon bread soaked in a creamy custard and sitting on a bed of brown sugar deliciousness??? It would be pretty hard.

 

I made this on Christmas morning for my husband & daughter. They definitely approved. It was also so nice to whip it up so quickly Christmas Eve night and just pop it in the oven (along with some thick cut bacon) in the morning and have a beautiful breakfast for our little family.

 

 

Overnight "French Toast" (aka: Breakfast Bread Pudding) Serves 6-8

 

Adapted from: Chef In Training

 

 1 loaf cinnamon bread I used Cinnabon brand just like they did, but you can use any cinnamon loaf.

 

1 (8 oz.) block cream cheese

1/2 cup brown sugar 

1/2 cup butter

2 Tbsp. light Karo syrup

6 eggs

2 cups half & half

2 Tbsp. cinnamon

 

     First, cut the bread in about 1 inch chunks. (no need for perfection here). Set aside. 

 



 

Next, melt butter, corn syrup & brown sugar in a saucepan over med heat. Make sure the brown sugar is dissolved. (about 5 minutes)

 

Pour into a 9x13 inch casserole dish (or equivalent).

 

 

Hello?? This is getting into sticky bun territory. Don't you like where this is going so far?? I sure as heck did.

 

 

  Layer half of the bread over the brown sugar swimming pool.

 



 

 Dot little chunks of the cream cheese over the bread layer. Then add the remaining bread chunks.

 Next, make the custard by whisking the eggs, half & half, and cinnamon. Pour over the bread and press down (yes, you can use a spoon, but lets get our hand dirty here!) let the bread start to soak up that custard.

Cover this baby up and stick it in the fridge without another care in the world! Except for Santa making a stop in a few hours, of course. ;)

The next morning preheat your oven to 350. I had this little Christmas angel to enjoy a cup of hot cocoa with while it baked for 35-40 minutes and waited for daddy to get out of bed. Pure heaven.

A perfect Christmas morning.

 

  You can sprinkle a little powered sugar on top. It doesn't really need syrup, but I love the maple flavor with cinnamon so I just did a light drizzle. It was pretty fabulous. The bottom soaks up that brown sugar syrup that has made it so moist and delicious. The bursts of cream cheese make it extra decedent. It's in the Top 5 for best french toasts I've had. Some good quality bacon, and a cup of coffee maybe some oj and you will last until that Christmas dinner!

 

 

 She approved. (My toughest critic)

 

 

Enjoy & Happy Holidays!!

 

 

Overnight "French Toast" (aka: Breakfast Bread Pudding) Serves 6-8

Adapted from: Chef In Training

1 loaf cinnamon bread I used Cinnabon brand just like they did, but you can use any cinnamon loaf.

1 (8 oz.) block cream cheese

1/2 cup brown sugar

1/2 cup butter

2 Tbsp. light Karo syrup

6 eggs

2 cups half & half

2 Tbsp. cinnamon

  Cut the bread in about 1 inch chunks. (no need for perfection here). Set aside. Next, melt butter, corn syrup & brown sugar in a saucepan over med heat. Make sure the brown sugar is dissolved. (about 5 minutes) Pour into a 9x13 inch casserole dish (or equivalent).

   Layer half of the bread over the brown sugar swimming pool. Dot little chunks of the cream cheese over the bread layer. Then add the remaining bread chunks.

   Next, make the custard by whisking the eggs, half & half, and cinnamon. Pour over the bread and press down (yes, you can use a spoon, but lets get our hand dirty here!) let the bread start to soak up that custard.

 Cover and refrigerate overnight.

 The next morning: preheat your oven to 350. Bake for 35-40 minutes or until golden brown and custard has "set". Garnish as desired (powered sugar, syrup, etc.) Enjoy!



Chicken Marsala w/Luscious Parsnip Puree

  When I was in my late teens to early 20's my best friend (at the time) & I used to love going to The Cheesecake Factory for dinner. I still think Cheesecake Factory is delicious (even though I have a good chuckle thinking about how it was my "favorite restaurant"...boy have I come a long way since then!) But for the first few years of eating there I could NEVER bring myself to order anything but their Chicken Marsala. I was OBSESSED with it! The sauce was heavenly, smothered in mushrooms and they served it with mash potatoes & asparagus. They also melted mozzarella cheese on top which took it over the top. So fabulous.

 Well, a decade went by and needless to say, I expanded my culinary world just a bit ;) as well as my dinner order at CF. But that dish always holds a special place in my heart. So I thought I'd try my best to recreate the dish with a few modifications. Dare I say it came out... BETTER?? Well, it did.

 First off, I dropped the cheese. As delicious as it is, it isn't necessary. The sauce is what this dish is all about. I also get very bored with mash potatoes. Parsnips are such an amazing substitute with the same satisfying texture and earthiness....but they are so much more than that!! I now make them instead of mash potatoes all the time. The creamy, dreamy, velvety puree with a touch of sweetness could possibly convert even the biggest potato head! I promise if you make this dish you you will not only thank me for giving you a delicious Chicken Marsala recipe, but you will love me for introducing you to the wonder of parsnips!

Chicken Marsala w/Mushrooms (Serves 4)

2 large chicken breasts
5 Tbs. butter, divided
1 Tbs. flour, plus extra for dredging chicken (about 1/3 cup)
1 shallot, diced
about 10 crimini mushrooms, thinly sliced
1/3 cup marsala wine
1 cup beef stock
Olive Oil
Kosher Salt, Fresh Ground Pepper to taste

 In a large saute pan, saute the mushrooms over med-high heat in 1 tbs butter, a bit of oil until beautifully browned. Set aside.

 

 

Next, Slice the chicken breasts in half (lenght wise), so that you have 4 thin chicken breast fillets.

 

 

Just keep your knife level (and use a SHARP knife) for easiest results.

 

 

 

Season chicken with salt & pepper on both sides.

 

 

Lightly dredge chicken in flour. Shake off excess. In the same pan used for the mushrooms, add another 2 Tbs butter and a bit more oil. Heat on Med-high heat and saute chicken until lightly golden on both sides, about 3 min per side. (chicken doesn't have to be cooked all the way through, it will finish cooking in the sauce later.) Do NOT overcrowd the pan. You will never get any color on the chicken that way, it will just "steam" the chicken. Saute in batches as I did here, if your pan can't fit all with space between. Add more oil or butter if needed. Set aside chicken on a plate.

 

 

 Add a bit more butter or oil (Only if needed! You need about 1 tbs fat in the pan to make the roux). Sprinkle the 1 Tbs flour over the butter/oil mix and whisk well.

 

 



 Add the shallots immediately and cook for about 2 minutes. Whisk in marsala wine. (it will instantly thicken up)

 Then immediately whisk in beef stock.

 If sauce is too thick, add more stock of wine to taste. Add mushrooms & chicken back to the pan (including any juices that may have accumulated from the chicken.) Simmer for about 5-6 minutes or until chicken is fully cooked. Season with salt & pepper to taste. Serve with parsnip puree (recipe follows).

Parsnip Puree (serves 4)

4-5 large parsnips (about 2 lbs)
2-3 cups chicken stock
1 cup milk
About 3 Tbs heavy cream (optional- but highly suggested for optimum lusciousness!)
Kosher Salt & Pepper to Taste

 

 

Peel and cube the parsnips. (as uniform in size as possible so everything cooks evenly)

 



 Place in med-large sauce pot. Cover 3/4 of the way with chicken stock, and fill the rest with the milk to barely cover all the parsnips.

 

 (I know it sounds & looks weird, but it infuses the most delicious flavor!) Simmer on medium heat for about 20 minutes (or until very tender when pierced with a fork). Drain off excess cooking liquid into a measuring cup or bowl and set aside. DO NOT get rid of the cooking liquid yet! Looks strange, but trust me, I'm a professional ;)

 

 

 Add back about 1/4 cup at a time of liquid. Use a blender or even easier a hand immersion blender and start blending and adding liquid until it starts to puree nicely.

 

 

Finish with salt & pepper to taste and a bit of cream.

 

 

 You are looking for a silky, but not runny puree. Basically a smooth, mash potato type texture. That's why you add the liquid slowly back into the parsnips. You can always add more, you can't take it out! Enjoy!!

 

 

 

 

Chicken Marsala w/Mushrooms (Serves 4)

2 large chicken breasts
5 Tbs. butter, divided
1 Tbs. flour, plus extra for dredging chicken (about 1/3 cup)
1 shallot, diced
about 10 crimini mushrooms, thinly sliced
1/3 cup marsala wine
1 cup beef stock
Olive Oil
Kosher Salt, Fresh Ground Pepper to taste

 In a large saute pan, saute the mushrooms over med-high heat in 1 tbs butter, a bit of oil until beautifully browned. Set aside.

 

 Next, Slice the chicken breasts in half (lenght wise), so that you have 4 thin chicken breast fillets.

Just keep your knife level (and use a SHARP knife) for easiest results. Season chicken with salt & pepper on both sides. Lightly dredge chicken in flour. Shake off excess.

 

  In the same pan used for the mushrooms, add another 2 Tbs butter and a bit more oil. Heat on med-high heat and saute chicken until lightly golden on both sides, about 3 min per side. (chicken doesn't have to be cooked all the way through, it will finish cooking in the sauce later.) Do NOT overcrowd the pan. You will never get any color on the chicken that way, it will just "steam" the chicken. Saute in batches if your pan can't fit all with space between. Add more oil or butter if needed. Set aside chicken on a plate.

 

  Add a bit more butter or oil (Only if needed! You need about 1 tbs fat in the pan to make the roux). Sprinkle the 1 Tbs flour over the butter/oil mix and whisk well. Add the shallots immediately and cook for about 2 minutes. Whisk in marsala wine. (it will instantly thicken up)

 Then immediately whisk in beef stock. If sauce is too thick, add more stock of wine to taste. Add mushrooms & chicken back to the pan (including any juices that may have accumulated from the chicken.) Simmer for about 5-6 minutes or until chicken is fully cooked. Season with salt & pepper to taste.

 

 Serve with parsnip puree (recipe follows).

Parsnip Puree (serves 4)

4-5 large parsnips (about 2 lbs)
2-3 cups chicken stock
1 cup milk
About 3 Tbs heavy cream (optional- but highly suggested for optimum lusciousness!)
Kosher Salt & Pepper to Taste

 Peel and cube the parsnips. (as uniform in size as possible so everything cooks evenly). Place in med-large sauce pot. Cover 3/4 of the way with chicken stock, and fill the rest with the milk to barely cover all the parsnips. 

 

 Simmer on medium heat for about 20 minutes (or until very tender when pierced with a fork). Drain off excess cooking liquid into a measuring cup or bowl and set aside. DO NOT get rid of the cooking liquid yet! Looks strange, but trust me, I'm a professional ;)

 

  Add back about 1/4 cup at a time of liquid. Use a blender or even easier a hand immersion blender and start blending and adding liquid until it starts to puree nicely.

 

 Finish with salt & pepper to taste and a bit of cream. (You are looking for a silky, but not runny puree. Basically a smooth, mash potato type texture. That's why you add the liquid slowly back into the parsnips). You can always add more, you can't take it out! Enjoy!!

Shaved Brussel Sprout Salad w/Cherries & Almonds

 

  I was pretty skeptical myself when I thought of eating brussel sprouts raw, but think about it...it's just a tiny cabbage. Like any great "slaw", it can sit for even a few days and not turn into soggy mess like regular lettuces. I have to say this is one of the yummiest salads I've had in a long time. The combination of sweet, salty, crunchy, and the hearty fall flavors of this salad will make you addicted! I made it a few weeks ago for the first time, and then made it again tonight. It doubled as our salad and the veggie for dinner. Chris raved. So filling, satisfying and easy to make!

 

 I decided to make one of my favorite dressings to pair with the cherries & almonds: my honey vinaigrette. It's such a smashing combination. I use it in several types of salads at home and in my catering. This recipe can sometimes yield extra dressing, so try it on some arugula or baby greens later w/Imberico or Manchego cheese, marcona almonds & chopped dates (yummmm!!)

 

 

Brussel Sprout Salad w/Cherries & Almonds

 

About 15 brussel sprouts (doesn't have to be exact)

1/3 cup dried cherries

1/3 cup marcona almonds

1/3 cup shaved parmesan cheese (good quality)

1 avocado, diced

2 Tbs dijon mustard

3 Tbs honey

1 Tbs shallot, cided

4-5 Tbs rice wine vinegar (depending on your taste)

1/2 cup olive oil

Kosher salt & Fresh ground pepper



 

  Lets start with the dressing. Whisk the dijon, honey, shallots & rice wine vinegar. Slowly drizzle in the olive oil. Season with salt & pepper. Set aside.

 

  Next up, the brussel sprouts! Glorious, under appreciated, delicious brussel sprouts.

 

 

Trim the ends, cut them in half (lengthwise), and slice them thin.

 Place the brussel sprouts in a large bowl. Add the cherries, almonds. Toss to combine. (I used the rosemary marcona almonds from Trader Joe's in this photo, but yesterday I just used regular salted marcona almonds and was just as good. Use whatever you like!)

 



 

  Drizzle in the dressing. (you may not have to use all the dressing. Use as much or little dressing as you like. I prefer a bit of extra dressing, so I use a fair amount.) Save the rest for salads later in the week...it's delicious!!

 

Gently fold in the avocado & parmesan cheese. 

 

 

You can serve immediately, but it tastes better the longer it sits so the flavors can meld. (1 hour is preferable). Enjoy!!!

Brussel Sprout Salad w/Cherries & Almonds

About 15 brussel sprouts (doesn't have to be exact)

1/3 cup dried cherries

1/3 cup marcona almonds

1/3 cup shaved Parmesan cheese (good quality)

1 avocado, diced

2 Tbs dijon mustard

3 Tbs honey

1 Tbs shallot, diced

4-5 Tbs rice wine vinegar (depending on your taste)

1/2 cup olive oil

Kosher salt & Fresh ground pepper



  Lets start with the dressing. Whisk the dijon, honey, shallots & rice wine vinegar. Slowly drizzle in the olive oil. Season with salt & pepper. Set aside.

 

 Trim the ends of the brussel sprouts, cut them in half (lengthwise), and slice them thin.  Place the brussel sprouts in a large bowl. Add the cherries, almonds. Toss to combine.  Drizzle in the dressing. (you may not have to use all the dressing. Use as much or little dressing as you like. I prefer a bit of extra dressing, so I use a fair amount.) Save the rest for salads later in the week...it's delicious!!

Gently fold in the avocado & parmesan cheese. You can serve immediately, but it tastes better the longer it sits so the flavors can meld. (1 hour is preferable). Enjoy!!! Serves 4

 

Easy Pork Bahn Mi Sandwiches

   Have you ever eaten something and thought...why did I NOT know about this before?? That sandwich did this for me. If you have never had a well made bahn mi, you've been missing out! This amazing sandwich has won my heart and is in my Top 5 favorites sandwiches ever. Succulent pork, pickled vegetables, fresh cilantro & a spicy siracha mayo make this packed full of umami. I'm completely in love and unlike any sandwich you've probably ever had before.

 

 The beauty about my recipe, is I have found a great shortcut in making delicious pork filling. I buy already cooked carnitas meat, which is incredibly tender. They sell it at Trader Joe's and it's perfect for making this sandwich. I make my Vietnamese style sauce to toss it in and it's heavenly with all the other players in the sandwich.

 

 

 

   Lets start with the pickled veggies. These are nothing like a deli pickle. I don't know what it is about mixing rice vinegar, sugar & sesame oil together but it's magical to me. I like to make extra veggies because they are a delicious snack on their own!

 

Pickled Veggies:

1 cucumber, sliced thinly length-wise

1-2 carrots, shaved in ribbons

1-2 jalapenos, sliced thinly

¾ cup rice vinegar

¾ cup water

1 ½ Tbs salt

½ cup sugar

1 Tbs sesame oil

 

Start by mixing the vinegar, salt, sugar, water & sesame oil in a medium bowl. Then I like to use a vegetable peeler (like the fancy 3-style peeler my hubby got me? I love it) to slice the carrot & cucumber in beautiful, wide ribbons.

 

 

I slice the jalapenos (seeds and all) and keep it in a separate bowl. Unless you want all of your vegetables pretty spicy, I recommend doing the same. This way you can control the spice by adding as many jalapenos you want to your sandwich later. Soooooooo good.

 

 

Pour some of the pickling liquid over the jalapenos to just cover and toss the remaining over the carrots & cucumber. Wrap both bowls and set in the fridge to do it's magic work.  (let sit at least 1 hour)

 

Next up! The chile aioli. This is so simple but so necessary in this sandwich. This layer of heat and flavor marry so perfectly with the other ingredients. (It would be good on just about any sandwich you want to add a little spice to, so keep the leftovers!)

Chile Mayo:

1 Tbs Siracha

1/2 cup mayo

1 Tbs minced shallot

Salt & Pepper

 

Couldn't get simpler- Add the ingredients into a food processor (mini food pro works perfect) or a blender and blend! Ta daaaa! Feel free to add more or less Siracha depending on your taste.

 

 

Transfer the creamy mixture to a bowl (I like a squeeze bottle for easy use). Set in the fridge to chill until ready to use.

 

Finally the pork!

 

Pork:

1  (12oz) pkg  cooked carnitas meat

 

2 cloves crushed garlic

2-3 table spoons of fish sauce

1 Tbs sugar (or to taste)

1/2 tsp fresh ground black pepper. If you like the spice and flavor, add more!

1 tablespoons of finely chopped shallots or onion

2 teaspoons of sesame seed oil

1 lime, halved

 

Olive Oil

Fresh Cilantro
2 French Baguettes (split, warmed, steamed)

 

 

    Preheat your oven to 200 degrees (for bread we will warm up later) In a large saute pan, heat a bit of olive oil and saute the shallots & garlic until fragrant (about 1 minute). Add the fish sauce, sesame oil & sugar. (You can find fish sauce in the Asian section of your grocery store, any Asian market, or online) Yes, fish sauce smells less than pleasant but it adds that amazing savory flavor to Asian sauces that no other condiment can do. Adding sugar helps balance out the fish sauce. I have to be honest, the amounts in my recipe are "guidelines". Please taste the sauce and adjust to suit your taste buds! Should be sweet, sour, savory. Probably unlike anything you've had before. :)

 

 Next, shred the pork with your fingers (it's already super tender, all we need to do is flavor it and heat it up.)

 

 

 Toss the pork in the pan and coat in the light sauce. Squeeze in some lime juice and taste. Adjust seasonings as needed. Keep warm while we heat the bread.

 

It is very important to warm  the rolls for this sandwich as well. It just softens them up on the inside and gets them a light crisp on the outside. I buy the 6 inch rolls from the grocery store. Put them directly on a rack in the oven and let warm up about 5 minutes.

 

 

 

To finish:

Split the rolls but leave one side connected so you can stuff the ingredients in. Slather the chile aioli on both insides of the roll. Stuff with as much pork as desired. Top with pickled veggies & jalapenos. Garnish with some sprigs of fresh cilantro.

 

 It's a thing of beauty, isn't it? So delicious.

 

 

 

Enjoy!!

Pickled Veggies:

1 cucumber, sliced thinly length-wise

1-2 carrots, shaved in ribbons

1-2 jalapenos, sliced thinly

¾ cup rice vinegar

¾ cup water

1 ½ Tbs salt

½ cup sugar

1 Tbs sesame oil

  Start by mixing the vinegar, salt, sugar, water & sesame oil in a medium bowl. Then I like to use a vegetable peeler to slice the carrot & cucumber in beautiful, wide ribbons. Slice the jalapenos (seeds and all) and keep it in a separate bowl. Unless you want all of your vegetables pretty spicy, I recommend doing the same. This way you can control the spice by adding as many jalapenos you want to your sandwich later.

 

  Pour some of the pickling liquid over the jalapenos to just cover and toss the remaining over the carrots & cucumber. Wrap both bowls and set in the fridge to do it's magic work. (let sit at least 1 hour) 

 

Chile Mayo:

 

1 Tbs Siracha

 

1/2 cup mayo

 

1 Tbs minced shallot

 

Salt & Pepper

 

Add all the ingredients into a food processor (mini food pro works perfect) or a blender and blend! Feel free to add more or less Siracha depending on your taste. Transfer the creamy mixture to a bowl (I like a squeeze bottle for easy use). Set in the fridge to chill until ready to use.

 

Pork:

 

1 (12oz) pkg cooked carnitas meat

 

2 cloves crushed garlic

 

2-3 table spoons of fish sauce

 

1 Tbs sugar (or to taste)

 

2 tablespoons fresh ground black pepper. If you like the spice and flavor, add more!

 

1 tablespoons of finely chopped shallots or onion

 

2 teaspoons of sesame seed oil

 

1 lime, halved

 

Olive Oil

 

Fresh Cilantro

2 French Baguettes (split, warmed, steamed)

 

   Preheat your oven to 200 degrees (for bread we will warm up later) In a large saute pan, heat a bit of olive oil and saute the shallots & garlic until fragrant (about 1 minute). Add the fish sauce, sesame oil & sugar. (You can find fish sauce in the Asian section of your grocery store, any Asian market, or online)  Adding sugar helps balance out the fish sauce. I have to be honest, the amounts in my recipe are "guidelines". Please taste the sauce and adjust to suit your taste buds! Should be sweet, sour, savory.

Next, shred the pork with your fingers (it's already super tender, all we need to do is flavor it and heat it up.) Toss the pork in the pan and coat in the light sauce. Squeeze in some lime juice and taste. Adjust seasonings as needed. Keep warm while we heat the bread.

 

  Place the rolls directly on a rack in the oven and let warm up about 5 minutes.

 

  To finish:

  Split the rolls but leave one side connected so you can stuff the ingredients in. Slather the chile aioli on both insides of the roll. Stuff with as much pork as desired. top with pickled veggies & jalapenos. Garnish with some sprigs of fresh cilantro.

 

Enjoy!!!