a bunch of brunch recipes

In high school, I did not care much for breakfast. My senior year, I took a class that began at 6:55AM. Let's just say that I did not have much of an appetite then. Even in college, I remember forcing down a bowl of cereal before a lecture, just so that my stomach would not be rumbling crazily by the end of class.

But since having my own apartment, I have come to appreciate the delight that is brunch. It is very satisfying to roll out of bed too late on a too cold day to eat a too decadent meal.

My friend came over this Sunday, trudging through several inches of freshly fallen snow (on top of a foot or so that had already fallen) and bearing wonderful gifts--the New York Times crossword puzzle and bacon. Alone, I fail miserably at the Sunday puzzle, but together, we are a (somewhat) formidable team.

I made a crustless quiche as well as crème brulée French toast. Trust me, it is as delicious as it sounds. It has to sit for at least 8 hours though, so plan accordingly.

Crème Brulée French Toast (from Gourmet)

1 stick unsalted butter
1 cup brown sugar
2 tablespoons corn syrup
a round loaf of country-style bread (something dense with thick crust)
5 eggs
1 1/2 cups half-and-half (or milk would work fine too if you have that on hand)
1 1/2 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

Slice bread into six 1 inch-thick slices (there will probably be bread left over...but six slices is about all that will fit in the pan). In a heavy saucepan, melt butter, sugar, and corn syrup, stirring frequently until smooth. Pour mixture into a 9x13x2 baking pan, making sure that the bottom is completely covered. Arrange bread slices in a single layer in the pan. You will have to do some squeezing to get it all to fit.

Whisk eggs, half-and-half, vanilla, Grand Marnier, and salt together in a bowl. Pour evenly over bread slices. Cover pan and refrigerate for at least eight hours.

Before baking, bring bread to room temperature. Bake at 350 degrees for 40 minutes or until the bread is puffy and slightly goldened on the edges.

Crustless Spinach and Onion Quiche

1 large onion, chopped
1 clove garlic, minced
spinach
3 eggs
1 cup milk
1/3 cup flour
1/2 teaspoon baking powder
salt
freshly ground black pepper
pinch of cayenne
1 cup grated cheese

Cook onions and garlic in saucepan with olive oil over medium-high heat until tender and just starting to brown. If using fresh spinach, add a couple of large handfuls until the leaves are wilted. (I had frozen spinach on hand. I thawed, drained and threw in half of the 10 ounce package with the egg mixture).

In a large bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, and cayenne until somewhat smooth. Stir in the spinach, onions, and cheese until evenly distributed. I think that we used cheddar as it was leftover from an event my roommate helped cater. But use whatever you prefer.

Pour quiche base into a buttered 9 inch glass pie plate. Bake at 350 degrees for about 35 minutes, or it starts to brown on the top and edges. Both of these dishes cook at the same temperature for about the same time, so it is easy to coordinate oven space and to time the meal accordingly.


Do not be deceived by the arrangement on this plate. I definitely ate more than one slice of bacon.