Caramel Rum Pecan French Toast

Serves 4

Happy Sunday, everyone! This is a recipe I conjured up awhile ago, and just found it hidden on my computer. I wish I could've made this today - it's the perfect Sunday brunch (and I'm soooo hungry right now)! 

Now, this is not a simple, nor easy recipe, but the final result is most definitely worth the time & effort. My family DIED over this French toast, and I'm sure yours will, too, if you decide to make it. It's crispy, sweet, buttery, and nutty! I'm making my own tummy growl. 

Ingredients:

French Toast:

• 2 cans Pillsbury Simply French Bread
• 6 eggs
• 1/4-1/2 cup heavy cream
• 1/2 tsp vanilla
• 2 cups Ian's Plain Panko crumbs
• 1 cup brown sugar
• 1 cup very chopped pecans
• Pinch ground cinnamon
• Small pinch ground nutmeg
• Unsalted European butter
• Confectioner's sugar for dusting

Caramel Rum Sauce:

• 1/2 cup brown sugar
• 1/4 cup salted butter
• 1 tbsp corn syrup
• Splash Mount Gay rum

Strawberry Compote:

• 2 cups chopped fresh strawberries
• 1 tbsp water
• 1/4 tsp Confectioner's sugar

Directions:

Bake French bread as directed, set aside.

Put strawberries, water, and confectioner's sugar in a small saucepan. Cook on medium high heat, covered, for a few minutes till juices come out. Uncover & let simmer, stirring occasionally till thick. Leave on low heat till ready to use.

Put caramel sauce ingredients in small saucepan, but wait to heat until French toast is almost finished.

Make egg wash: Crack 6 eggs into large shallow bowl. Add heavy cream & vanilla, mix well.

In another large shallow bowl, mix together Panko crumbs, brown sugar, pecans, cinnamon, & nutmeg.

Heat electric griddle to 375 degrees, or heat large pan on stove on medium high heat.

Cut French bread in 1.5 inch diagonal slices. Soak pieces in egg wash. Add large pat of unsalted butter to skillet. Dip both sides of soaked bread pieces into the pecan coating, then add to skillet. Fry for 2-3 minutes on each side, till browned & crispy.

Turn caramel saucepan on medium high heat. Stir constantly until ingredients are melted together well.

Dust French bread with confectioner's sugar. Serve compote & caramel rum sauce in separate bowls. Also, serve with good Maple syrup if wanted. Enjoy!

Bacon Egg and Cheese Tart

Serves 4

While I was in the check-out aisle at the grocery store the other day, I glanced over to see an amazing looking breakfast creation on the cover of the Food Network Magazine. I picked up the magazine to glance at the recipe, and decided to go ahead and buy it because every page I turned to had something delicious on it. I decided this breakfast tart would be the perfect dish to make for my family on Easter morning - which it was! Unfortunately I bought the magazine a little too late, because there was a contest to think up a clever name for the tart, but the contest had expired. I'll update the name when they pick a winner! For the record, I would've called it "Breakfast in a Basket."

Ingredients:

• All-purpose flour, for dusting
• 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
• 2 strips bacon (I use 4 strips)
• 1 1/2 cups shredded havarti cheese (or more!)
• 3 tablespoons shredded parmesan cheese
• 4 large eggs
• Kosher salt and freshly ground pepper
• Chopped fresh chives, for topping

Directions:

1. Preheat the oven to 425º F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out the puff pastry into a 12-inch square, then cut into 4 equal squares. Slightly fold and pinch the edges of each square to form 4 round tart shells. Transfer to the prepared baking sheets and prick all over with a fork. Bake until golden, 8 to 10 minutes.

2. Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, 8 to 10 minutes. Transfer to paper towels to drain, then crumble.

3. Let the tart shells cool slightly on the baking sheets. If the centers are very puffy, prick with a fork to deflate. Sprinkle evenly with the havarti and parmesan. Make a shallow well in the cheese in the center of each tart and crack an egg into each; season with salt and pepper. Top with the bacon, then return to the oven and bake until the egg whites are set, 10 to 15 minutes. Top with chives.

*I served the tarts with fresh fruit and sparkling rosé champagne (mimosas would be great, too).