"brunch recipes" news and stories

For brunch on Sunday, I made this wonderful baked french toast from Allrecipes.com. It was luscious. The bread had a candied, crunchy-crisp top—almost like it had been bruléed— while underneath it had a creamy, pudding-like quality.

I made some slight changes to the original recipe. I used a crusty Italian loaf instead of baguette, rice syrup instead of corn syrup (which I normally do in recipes calling for corn syrup), and I added a little orange zest to the milk mixture and let it soak overnight.  Next time I will also add some Grand Marnier to the glaze on the suggestion of a friend.

Make sure to serve it hot from the oven when it is puffed.  You have a about two minutes before it collapses like a soufflé.

[photo: Stefania Pomponi Butler]