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Breakfast

Pumpkin French Toast Casserole

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Happy Monday, Foodie Friends!

If you caught the latest installment of the “Curly Girls” this morning (I know, it’s a day early!) you saw us in our themed helmets recapping one foodie related highlight of AnnMarie’s trip to South Africa. I paired her french press coffee (spiked with Amarula ) with a perfect fall brunch casserole. Formal name ” Pumpkin French Toast Casserole”. Those at the brunch party today just called it “DELICIOUS”, “AMAZING” and “MORE, PLEASE ”

Pumpkin French Toast Casserole

I didn’t get the chance to snap a picture of it, as we were so excited to dig in while it was warm. You can see it in our Facebook video though!

My recipe was a take on one I found on Food Network, and it did not disappoint! I hope you enjoy it as much as we did today.

We devoured that casserole before I could get a pic… I guess you could say it disappeared like a ghost! You can see the bottle of alcohol used in the coffee AnnMarie made… so cheers to that!

One and one half 15 ounce cans pumpkin puree

One 14 ounce can sweetened condensed milk

One tsp. pumpkin pie spice

1 cup almond milk

I tsp. vanilla extract

4 eggs

one loaf brioche bread, sliced (I used two small chocolate marble loaves from Walmart!)

Two 8 ounce packages cream cheese, at room temp.

I cup powdered sugar

1 cup chopped pecans

1/2 cup brown sugar

4 tablespoons softened butter

Preheat oven to 350 degrees. lightly butter or spray a 12×8 baking pan

Combine pumpkin, condensed milk, almond milk, pumpkin pie spices, and eggs in large bowl and whisk until combined. Dip read slices one by one (covering both sides of bread) and transfer to baking pan. Repeat process until bottom is covered.

With hand mixer in small bowl, mix vanilla, cream cheese and powdered sugar until smooth and creamy (no lumps). Spread the mixture on top of the bread layer, spreading all the way to cover ends. Soak remaining bread slices in custard, layer on top of cream cheese mixture. (I poured the remaining custard over the whole thing after I finished layering. )

Combine softened butter, pecans, and brown sugar in small bowl. Top casserole with pecan mixture. I put my casserole in the fridge for about 90 mins, and baked before guests arrived.

Bake uncovered for 40-45 mins until top is golden.

Cheers to Monday brunch!

Gina

Julia’s Birthday Quiche (Bacon and Onion)

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If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.

Remember, make it your own! Bon Appetit!

Ingredients:

  • 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
  • 1 pound thickly sliced bacon, cut into 1/2-inch dice
  • One onion finely chopped
  • 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
  • Salt and freshly ground pepper
  • 8 ounces Gruyere cheese, shredded
  • 6 large eggs
  • 2 1/2 cups heavy cream

How to make it:

  1. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  2. Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!

This Bacon -Onion quiche recipe is easily adaptable. Use your favorite meats, cheeses and veggies.

Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”

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