Sunday, January 9, 2011

Sunday Kitchen



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This being Holy Family Sunday on the Traditional Calendar, I did something special for breakfast this morning. And because Grama is ailing, dinner is at our house today. Watch out Father Z - I have some photos to share of my creme brulee French toast as well as the Sunday gravy. (Warning: if you refer to a tomato sauce cooked with meat as anything other than gravy in these parts, you'll be laughed out of the neighborhood. You want to live in South Philadelphia, you call it gravy. End of discussion!)

OK, take a loaf of good challah bread, eggs, half and half, butter, brown sugar, vanilla and corn syrup and get busy. Butter a large baking pan, big enough to fit 6 slices of thick challah.



Next, take a cup of loosely packed brown sugar, a stick of butter and 2 TB of corn syrup and melt together in a saucepan.

Meanwhile, beat 5 eggs, add 2 tsp vanilla and mix with 1 1/2 cups half and half.

When the butter brown sugar mixture is done, pour into the buttered baking pan.

Next, slice up the challah and place in the pan, pressing slices to fit as necessary. Pour the egg cream mixture evenly over the bread. It should like like this. Cover with foil and refrigerate over night. Let sit at room temp for 30 minutes before baking in a 350 degree oven for 30 minutes or until slices are golden brown. Remove one slice at a time, and flip so that the carmelized size is facing upwards. Trust me - no one will be asking what time lunch is after having this for breakfast!

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