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EASY BAKED BRIOCHE FRENCH TOAST /
Somewhere between traditional French toast and bread pudding and so easy to prepare
the night before! Serve it with fresh berries and peaches or in the Fall with caramelized
apples and cranberry sauce.
•
One 24-ounce brioche loaf, cut into
1-inch cubes
•
One 8-ounce package cream
cheese, cut into small cubes
•
3/4 cup chopped pecans or
walnuts
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1/2 cup golden raisins, dried
cranberries or dried blueberries
•
6 large eggs
Generously butter a 3-quart saucepot. Place half of the bread cubes in a single layer in the
pot, filling in all the gaps. Evenly scatter the cream cheese cubes, nuts and raisins on top.
Cover completely with the remaining bread cubes. In a large mixing bowl, whisk together
the eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the
bread cubes. Gently press down on the bread cubes to allow the top layer of bread to
absorb the liquid. Cover with plastic wrap and refrigerate for four hours or overnight.
Preheat the oven to 350°F. Remove the pot from the refrigerator and let it sit at room
temperature for 20 minutes. Bake the French Toast covered for 20 minutes, then uncover
and bake 15 to 20 minutes longer, or until the cubes are nicely toasted and there's no liquid
on the bottom of the pot. Let rest 10 minutes before serving. Spoon the French Toast into
bowls and finish with powdered sugar and warm maple syrup.
SRIRACHA POPCORN /
Great for popcorn lovers and Sriracha lovers! This snack is spicy, salty, tangy, buttery, and
addictive.
•
1 tablespoon vegetable oil
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1/4 cup popcorn kernels
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4 tablespoons unsalted butter, melted
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2 tablespoons Sriracha
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Zest of 1 Lime
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Generous pinch of salt
Pour the oil into a tall saucepot (with a lid) and add the popcorn kernels. Place over
medium heat, cover with the lid and cook, shaking the pan often, until the popcorn pops
completely. Whisk together the melted butter, Sriracha, lime zest and salt in a mixing bowl.
Drizzle over the warm popcorn in the pot and toss to coat.
www.KALORIK.com
Serves 6
9
Serves 6
•
2 cups whole milk
•
1/2 cup firmly packed dark brown
sugar
•
2 teaspoons pure vanilla extract
•
1 teaspoon ground cinnamon
•
Pinch of nutmeg
•
Powdered sugar
•
Pure Grade B pure maple syrup,
warmed
EKP 47828 – 200605
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