garbanzopalooza

A blog by ordinary people about living an extraordinary life

A brinner celebration

I have previously written about my love of brinner, a little bit of breakfast for dinner.  Whether it is a hearty egg dish or a savory waffle, there is something very comforting about eating breakfast for dinner.  Well, why not enjoy that comfort after a long day, or better yet, a long semester!  Meghan finished her second to last semester of her Master’s program on Monday night, and I greeted her at home with a brinner surprise.

OK, so not a complete surprise, she had an idea of what was on the menu.  I had gone to the store over the weekend and seen a raisin challah bread.  While I am not usually prone to the impulse buy at the grocery store when I have a list in hand, I immediately thought this particular bread would make a great French toast.  And I have been on a bit of a bread kick lately (more on that in the next couple days).

Of course, there is more to French toast than simply some eggs and bread.  How about a kicked up butter to put on your toast? Perhaps a cinnamon and nutmeg butter!  And how about a maple cocktail to wash it all down?  Done!  With about a month away from the classroom, now is the time to recharge.  With a vacation to a sunny destination planned for January, the countdown is on.

I love brinner

I love brinner

Raisin challah French toast with cinnamon-nutmeg butter

Ingredients:

  • 4 thick slices of raisin challah bread
  • 4 eggs
  • 1/4 cup of coconut milk
  • pinch of salt
  • 2 tablespoons of butter, softened
  • pinch of cinnamon
  • pinch of nutmeg
  • maple syrup, of course!

In a large flat dish, whisk the eggs and milk.  Whisk in a pinch of salt.  Soak the bread in the egg mixture, at least 10 minutes per side.  This will get the toast really coated with the egg and make a nice brown slice of French toast.

Soaking the French toast ensures a nice brown toast that is not dry.

Soaking the French toast ensures a nice brown toast that is not dry.

 

Heat a non-stick skillet over medium heat and spray with cooking spray.  Place 2 slices of toast in the skillet and cook for 3-5 minutes per side, until nicely browned.  Flip and repeat on the second side.

In a small food processor, combine the butter, cinnamon and nutmeg.  Pulse until gently whipped.

Serve the French toast, topped with the butter and maple syrup.  Delicious.  

And to wash it down…

Maple Martini (http://ilovemaple.ca/recipes/maple-martini)

Chill a martini glass by filling with ice.

In a shaker, combine more ice, 1/4 cup of vodka (we keep ours in the freezer so it is nicely chilled), 2 teaspoons of Vermouth and 2 teaspoons of maple syrup.  Shake it up well.  Dump the ice out of the martini glass.  Pour in the martini and enjoy.

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This entry was posted on December 13, 2012 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , .
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