Category Archives: Breakfast

Dutch Baby

dutchbabyI’ve always wanted to make a Dutch baby and saw a post on epicurious recently.  A Dutch Baby―basically a cross between a crepe and a popover. It is derived from the German pfannkuchen. It was amazingly delicious and easy to make. I’m going to make them all the time now since the ingredients are so simple and a staple in any fridge/pantry. Serve it with fresh berries or a lavish sprinkling of lemon sugar.

Lemon Sugar:

  • 1/3 cup sugar
  • 2 teaspoon grated lemon zest

Dutch Baby:

  • 3 large eggs at room temperature 30 minutes
  • 2/3 cup whole milk at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, (4tbsp), cut into pieces

Optional accompaniment: lemon wedges

Equipment: a 10-inch cast-iron skillet

  1. Put skillet on middle rack of oven and preheat oven to 450°F.
    Stir together sugar and zest in a small bowl. Set aside
  2. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
  3. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

    Serve immediately, topped with the lemon sugar.


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Creme Brulee French Toast with Drunken Strawberries


I found this recipe from a while back and it’s been a staple for brunch menus at my house and I know many of my friends rave about it. I really love it. I added the drunken strawberries to the recipe to make it pop!  It’s really good and so easy to make especially since you have to set it in the fridge over night and then just bake in the morning.  I love this and it’s a crowd pleaser. If you don’t have challah (Whole Foods has great loaves!) you can try other thick sliced bread.

Makes 6 servings

  • 1 stick (1/2 cup) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 challah loaf (sliced 1-in thick)
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from bread, reserving ends for another use, and trim crusts (you don’t if you have challah). Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature. Bake, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.

Drunken Strawberries

  • 1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
  • 1/4 cup Sugar
  • 1/4 cup Grand Marnier

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.



Sliced bread in the creme mixture. It's ready to sit overnight.

Sliced bread in the creme mixture. It’s ready to sit overnight.

Just out of the oven

Just out of the oven

Drunk strawberries

Drunk strawberries

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Very moist cranberry bread

When you have left over cranberries in your freezer you need to make something. I also had some Greek yoghurt on hand as well. This bread was delicious and very simple to make!

  • 2 C all-purpose flour
  • 1 1/2 t baking powder
  • 1/2 t each baking soda and salt
  • 3/4 C (6 oz) Plain 2% Chobani Greek Yogurt
  • 1 C sugar
  • 1 egg
  • 3/4 C orange juice
  • 1 T grated orange zest
  • 1 1/2 C frozen cranberries
  • 1/2 C walnuts, lightly toasted and chopped coarsely

1. Preheat oven to 350°. Spray a 9×5 inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.

2. In a large bowl, mix together Chobani Greek Yogurt and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries, and walnuts. Pour into prepared pan.

3. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack. Eat or wrap and freeze.


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