Previously on Ladies…
Sometimes it takes two things to make one great performance. Sigfried and Roy. Captain and Tennille. Matt Leinart and Kurt Warner. (Although Leinart better shutty-his-uppy about splitting time with Warner, and remember that his team won with the two-QB system last week.)
The FFF is back to brunch this week for the 10am games in the PST, with a recipe that part Paula Deen’s Baked French Toast Casserole and part The Joy of Cooking’s Overnight Baked French Toast. (Recipe not online, page 809 in the 1997 edition.)
Part of the beauty of this dish is all the work – what little work there is – is done the evening before brunch, leaving you to sleep in until past 9am on game day for a change. (And I bet Paula Deen would cry less than Leinart over sharing the creation of this breakfast.)
You will need…
1 large loaf of soft French Bread
2 Cups Half & Half
1 Cup Milk
1/4-1/3 Cup Maple Syrup (PURE Maple Syrup. Not Log Cabin.)
1 tsp Vanilla
1 tsp each of Cinnamon and Nutmeg
1/4 – 1/2 tsp Allspice (optional – I tend to add allspice to anything that calls for cinnamon and nutmeg, because then it reminds me of pumpkin pie spices.)
1/4 tsp Salt
The night before – Butter a 9×13 cake pan or casserole dish.
Slice the loaf of French Bread into 1-inch slices. Feel free to stab Peyton Manning if he starts cheering, “Cut that bread!” behind you.
Arrange the slices as shown in your buttered pan.
OH MY GOD! TWO YOLKS! IN ALL OF MY YEARS OF BAKING AND COOKING I HAVE NEVER HAD AN EGG HAVE TWO YOLKS!
I spent the next 15 minutes looking up folklore about multiple yolks to see if it meant anything, and finally decide that TWO yolks means the Steelers were going to win. Or I was pregnant. One of the two.
Mix together milk, half and half, eggs, syrup, salt, cinnamon, nutmeg, and salt.
Beat together on a low setting until all the ingredients are completely incorporated together. Do not over-whip!
Pour over slices of bread.
Go back through and make sure that the bread is coated with your egg mixture on both sides.
Once are you are satisfied that the bread is properly soaking… (This is your before photo.)
…cover and let rest in the refrigerator overnight.
In the morning, preheat the oven to 350 degrees. (This is the after photo. See how puffy the bread is now?) Uncover and bake for 40-50 minutes.
(This is the Paula Deen way of baking. The Joy of Cooking says to remove from egg soak and bake on a baking sheet at 400 degrees for 15 minutes, turning the slices over half way through. Really, either way is fine. The JOC method is a bit less “eggy.”)
Dust with powdered sugar, add more maple syrup to taste, and serve before kickoff.
And what goes well with a football brunch? Lambic beer. Yes, it is considered a lighter, fruity beer, but the not too sweet taste and heavy weight to the drink, (it is, after all, still beer) makes it a perfect match for morning games.
Even Ape likes a glass, as we watched Steelers-Bills on one TV and Browns-Bengals on the other.
NEXT WEEK – A special guest blogger brings us the best of New Orleans cooking for the Sunday Night Game.