I came across two delicious breakfast recipes which are perfect to indulge on this week. Both of these recipes are very easy to make, however, the french toast needs to marinate in the refrigerator overnight.
Both recipes are the perfect start to a very romantic Valentine’s Day! What’s better than breakfast in bed? 😉
Creme Brulee French Toast
Serves 6, recipe courtesy of allrecipes.com
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 6 French bread
- 5 eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
- 1/4 teaspoon salt
Directions
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
Heart-Shaped Eggs & Toast
Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread’s cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk.
Photos courtesy of bitcheswhobrunch.com and Martha Stewart.
