Pecan French Toast

Ingredients:

Italian bread, eggs, heavy cream, vanilla ( You can use the Good Vanilla like Ina Garten or whatever you have on-hand), and cinnamon.
I bought the bread unsliced, because I prefer to cut it myself.

Mix the eggs, heavy cream, vanilla and cinnamon together in a bowl.

I cut the bread in very thick slices. Think Texas Toast size.

Placed the bread in a baking pan and then I soaked the slices in the heavy cream mixture overnight.

For the topping/syrup:

Melt butter (unsalted), toast pecans

When butter starts to brown add brown sugar (light)

Fry toast in skillet, but do not cook all the way

Place on baking sheet

Spoon brown sugar on top

Bake at 350 for 10 minutes

Remove tray from oven and spoon on pecans/syrup

Sprinkle on a little more brown sugar on top

Place under broiler, keep eye on it, because brown sugar burns easily

This dish reheats nicely

So you can cook more and save some for the next day

ENJOY!

Comments

Always Remember ...

From the Master Herself: I'm never going to be a Michelin Star Chef, have my own Food Network TV show, or own a restaurant. And I'm definitely never going to cook a 100% picture perfect meal. And I am 110% okay with that. We see all of these beautiful masterpieces on TV, but don't think for a moment that all of these things were done in a single shot. No one is perfect. Ingredients are missed. Things are burned. Breads don't rise. Cream curdles. Eggs are dry. Souffles collapse. Etc. Etc. My point is, things happen. You just have to learn to roll with it. It took me a very long time to realize that as long as it tastes good, I don't need it to look like it came out of a magazine. Random Fact: Some of the gorgeous food you see in magazines, isn't even real food. Don't believe me? Check out this article . Cheers.

All the Noms.

Summer Sausage Stuffed Peppers You can use hot or sweet peppers for this recipe. I ended up going with sweet peppers but added extra spice to my filling for a little zing. These peppers can be kept whole, sliced with a slit in the middle and stuffed, or cut in half and filled like veggie boats. You can cook the meat ahead of time but I did not. I only ever list ingredients, not measurements, because I'm THAT person who never measures, and THAT person that changes their recipes to what I have on-hand, so they're literally never the same. Everyone has different tastes, as well as, texture differences, so I always leave it up to the chef. I softened cream cheese in a large bowl, cooked onions in EVOO and butter and added them ontop of the cream cheese to help it soften. I then added raw pork sausage (it's what was on-hand but any meat will do or go vegetarian and don't add any) an egg to bind (you can use milk if you'd ...

All about that Vegan Mayo

So, I had definitely planned on making both Julia and Jacques' mayonnaise recipes first, but after going out and buying all of the ingredients, getting stuck behind a customer that wasn't understanding something and held up the line for 5 minutes, dealing with a rude cashier, having to go to another store because the first store didn't have some of the ingredients I needed, waiting in line at that store for 10 minutes because they only had one cashier, and last but not least, having some old lady steal my pull-through! I decided I'd tackle one of the vegan recipes I found, because after everything that happened, I just needed something simple and easy to make. First one up! From My Bowl: 1 cup whole raw cashews (Soaked overnight) 1 tsp fresh lemon juice 1 tsp distilled white vinegar 1/2 tsp nutritional yeast 1/4 tsp Dijon mustard 3/4 tsp salt 1/4 - 1/3 cups cold water Drain your soaked Cashews, if they are still in liquid. Add the Cashews, ...

Ready to Wok & Roll

Search This Blog