KYLE’S KITCHEN
I’ve got two easy breakfast dishes for you this week. One sweet and one savory.
I got to be “known” for these two breakfast treats when I worked at The Greensheet newspaper in Houston for 14 years.
The first recipe resulted in several marriage proposals. So any of you single folks might want to try this one. Just saying.
The Crème Brulee French Toast recipe calls for a teaspoon of Grand Mariner, an orange-flavored liquor, which I never keep in my house so I’ve never used it. And I’m not the type of person who would buy a whole bottle of something when the recipe only calls for a teaspoon. And I still got marriage proposals, so…
The savory recipe is all about biscuits and bacon. I don’t remember anyone asking me to marry them over this recipe, but I certainly got lots of requests for it over the years. The original recipe calls for a chopped green bell pepper, which I also never used. But you feel free to do so. I’m sure it’ll still be good. And you just go ahead and use as much cheese as you like. Don’t let any recipe tell you how much cheese to use. That’s way too personal a thing.
I once changed this recipe a little and added pepperoni slices and used mozzarella cheese. It was kind of pizza-flavored so I brought some tomato sauce for dipping. I had one Italian coworker who never forgot about it and requested it for every occasion.
One thing I like about both these recipes is that you can get almost everything done the night before and then cook them in the morning while you’re getting ready for work.
Now the only thing you have to decide is Sweet? Or savory? Either way, enjoy!
Crème Brulee French Toast
1 stick butter 1 cup brown sugar 2 tablespoon corn syrup 8-10 inch round country loaf, or 1 pound French bread or 1 challah 5 eggs 1 1/2 cups half and half 1 teaspoon vanilla 1 teaspoon Grand Marnier 1/4 teaspoon salt
Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 x 13 pan.
Slice bread and place on top of the sauce in the 9 x 13 pan. Press together to fit. Don’t worry about overlapping.
Whisk together eggs, half and half, vanilla, Grand Marni-er and salt. Pour over bread.
Cover and chill 8 to 24 hours.
Bake at 350 degrees for approximately 40 minutes until puffy and brown.
Pull Apart Bacon Bread
1 pound bacon, chopped 1 onion, chopped 1 bell pepper, chopped 2 tubes Pillsbury Grands biscuits 1 stick butter 1/2 c (or more) shredded cheddar cheese
Cook bacon, onions and bell pepper in the stick of butter until the bacon is crisp and the onions and pepper are browned and tender. Pour bacon, vegetables, melted butter and bacon drippings into a large bowl. (You can park this in the refrigerator at this point if you wish, just microwave the next morning until it mixes easily before continuing.)
Cut biscuits in fourths and add to bowl along with the cheese. Toss until thoroughly mixed. Fold into a 10" tube or Bundt pan coated with Pam. Bake at 350 degrees for 30 minutes. Immediately invert onto serving plate. Serve warm.
(You can also bake in a 9 x 13 pan but make sure the middle is done before you take it out of the oven.)
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