Sunday Brunch – Amaretto French Toast

We don’t cook breakfast very often. Dinner is really our thing. Even on the weekends, we’re up at a decent hour and usually work through most of the day. I’m fine with a glass of chocolate soy milk, which usually lasts me until lunchtime.

So when we do make breakfast, it’s always a treat.

I haven’t had or made French toast in a very long time. In fact, I can’t remember the last time I had it.

So as I was eying the half loaf of Golden Brioche Bread we had left in the fridge, I knew it would be good for two things: bread pudding, or french toast. Obviously I chose the later.

This recipe is super quick, rich, and delicious, and easy to make dairy free. You could also swap out the amaretto (but who would want to?) and flavor it with vanilla or cinnamon instead.

Amaretto French Toast

Makes 2-3 servings (about 6 slices).

INGREDIENTS
2 eggs
1/2 cup soy creamer (or half and half)
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons Amaretto
3 tablespoons butter or margarine
6 slices brioche or egg bread

DIRECTIONS
In a shallow dish, whisk together all ingredients. Working two slices at a time, place bread into dish. Let soak for about 1 minute, flip and let other side soak.

Heat a large skillet over medium heat. Add 1 tablespoon of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices.

Dust with powdered sugar and drizzle with syrup. Serve with fresh fruit and a glass of orange juice for the perfect sunday brunch.

Turkey Onion Soup with Thyme and Gruyère Crostini

A rare indulgence… Taylor decided he wanted to make French Onion Soup, with all it’s rich cheesy goodness. And yes, that cheesy goodness was indeed delicious.

Topped with crusty bread and broiled until the cheese is melted and bubbly, this soup is perfect when you really just want to sit back and savor something warm and satisfying.

I also have to comment on the adorable serving vessels… perfect mini-replicas of our beloved Le Creuset, and in the exact colors to match our rainbow kitchen appliances. A gift from Auntie Sal… we’ve been waiting for the perfect dish to use these, and I think we’ve found it!

French Onion Soup with Thyme and Gruyère Crostini

INGREDIENTS
1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese

DIRECTIONS
In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Preheat the oven to broil. Arrange a rack in the middle of the oven.

Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.