French Toast Souffle

You're welcome...in advance...

Super easy and super delicious. Brought these souffles to a brunch at my cousin's house this morning!

French Toast Souffle

(recipe makes one souffle)

French toast:

one challah (or loaf of crusty bread). I use challah

2 cups regular milk

1/2 cup heavy whipping cream

8 eggs

2 Tbsp vanilla

3/4 cup sugar

topping:

1/2 cup flour

1/2 cup packed light brown sugar

1 tsp cinnamon

1 stick salted butter, cut up into pieces

Grease a 9X13 in baking pan. I skipped this step today and it was a mistake because I really had to scrape to get it all out. 

Mix together the milk, cream, vanilla, eggs and sugar. Pour over the bread, which is torn into small pieces (I cut it up). Store in fridge overnight or for a few hours.

When you are ready to bake it, make the topping. Mix flour, brown sugar and cinnamon. Then cut the butter in (I use a pastry cutter) until it looks pebbly. 

Place in 350 degree oven. 45 minutes for a bread pudding texture. 60 minutes for a dryer french toast. My ideal time is 50 minutes. 

Drizzle with maple syrup as needed.

 The challah torn and cut up with the egg mixture. It's best if it sits in the fridge over night.

 The topping before I smashed it with the pastry cutter.

 The topping should look crumbly like this!

Topping on and ready to hit the oven.

Finished product among the multitudes of food they served. But this was definitely a winner!

ENJOY

#TABLEGOALS

Thanksgiving Table with a VIEW

I know TG is over and we are on to the next December holidays. But I'm flashing back to last week to really appreciate my grandmother's TG tables.

A great hostess pays attention to all the details. And even the second (AKA teen kids) table gets special attention. Say hi to my adorbs grandfather (literally) smelling the roses! 

Oh...and these roses are from my grandmother's garden...of course!

Grilled Cheesus (ala Glee) and Roasted Tomato Soup

Yes, I made a Glee reference there ;)

This week was the first cold weather we have had since EVER. So I made a roasted tomato soup with freshly grated parmesan cheese and a grilled cheese panini. I guess the theme was CHEEEEEESE!!!!!

For the soup, I based my recipe on Ina's Roasted Tomato Soup. So feel free to google her recipe. But this is what I did: 

Roasted Tomato Soup

ripe tomatoes (about a pound)

fresh basil (1/2 cup to 1 full cup)

6 cups vegetable stock

garlic (about 4 cloves, minced)

one onion (diced) 

2 Tbsp olive oil

1 can tomatoes (whole or crushed)- optional

salt and peper

******************

Slice the tomatoes (I like Campari) in half, salt them and then roast them in an oven at 450 degrees for about 40 minutes (face up).

Meanwhile, saute the diced onion and garlic in a deep soup pot for about 10 minutes. Set aside.

When the tomatoes are done roasting, put them in the pot (juice and all) along with the rest of the ingredients (onion, garlic, basil, vegetable stock and the canned tomatoes). 

Simmer for 30 minutes.

I use a stick blender to smooth it out. But you can use a regular blender if you don't have one.

Sooooooo goooood!

Oh, and don't forget to salt and pepper it, to taste.

Plus, freshly shaved parmesan really adds here! Let's face it, freshly shaved parmesan on ANYTHING is great.

(This is what the tomatoes look like when they come out of the oven!)