Cook once and Eat twice. We are once again putting our holiday leftovers to work in the Ganey house with Breakfast Creme Brulee. Creme Brulee means burnt cream and is a rich, decadent dessert enjoyed in fine dining establishments all over the world. We are bringing it to the Breakfast Table. Breakfast Creme Brulee is an overnight bread pudding style casserole with a beautiful layer of crackled, caramelized sugar on the bottom. It takes approximately 15 minutes of your time and a loaf of day old (or older) dense, rustic bread to prep a breakfast worth remembering. I used a gorgeous almond, apricot loaf that I purchased from the Heritage Bakery in Waco. It has a crispy almond topping, so I chose not to trim the crust off of the bread. Cover and place in the refrigerator overnight, set out to come to room temperature, bake and prepare to delight your family and friends! Breakfast Creme Brulee pairs beautifully with warm slices of your leftover holiday ham or thick-sliced crispy bacon, hot coffee, and freshly squeezed orange juice. It is also a fantastic option for a potluck style brunch. Our “Young Marrieds” Sunday School Class enjoyed this casserole a couple of weeks ago. I know what you are thinking…since when does 23 years equal young married? Well, we are young at heart!
Breakfast Creme Brulee
Adapted from the Junior League of Monroe, Louisiana’s Cooking in High Cotton (well worth the investment)
To purchase your copy and support JLM, go to: https://www.jlmonroe.org/system/store_category
1/2 cup unsalted butter (real butter definitely makes it better)
1 cup packed brown sugar
2 Tbsp corn syrup
1 pound of dense, day old bread (Great options include: french bread, cranberry walnut, sourdough, country style white bread, challah)
1 1/2 cups half and half note: I’ve used Pet milk with good results (Consider using equal parts half and half and eggnog if you are feeling adventurous!)
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt
Spray or butter a 9 x 13 dish. In a small saucepan, melt butter with brown sugar and corn syrup until smooth. Slicing from the center of the loaf, aim for 1 inch thick slices of bread, trim crust if desired. Fit the bread slices into the prepared dish. Whisk the eggs with the remaining ingredients until blended and pour over the bread. Cover and refrigerate for 8 to 24 hours. Remove from the refrigerator and let stand until room temperature. Bake at 350, uncovered, for 40 minutes or until puffed and edges are golden. Serve hot or room temperature.
I am looking forward to serving this breakfast treat for my sweet son and daughter-in-love this weekend. I am going to do everything I can to prepare in advance, so that I can soak up some good time with my children while they are here. From my family to yours, we wish you much love and joy as you enter this new year. Our hearts are filled to overflowing with gratitude to God for all that He has done and all that He is going to do in 2017!
Cooking With What I’ve Got and thanking God for it,
Note: I’m going to ask my sweet friend, Jeff Libby, if he’ll consider sharing a couple of his famous soup recipes with us for the new year. We were blessed to have Christmas Eve dinner in their home, and my teenage son enjoyed his Zuppa Toscana so much that he kept returning to the pot and almost licked the bowl when it was empty. If you know Jeff, you know his soups are Amazing!