March Supper Club: Breakfast

How was everyone’s weekend?  Anyone celebrate for St. Patty’s Day?  I went out pretty early in the day but ended up getting a migraine and having to come home.  It was a pretty bad one and ended up making me feel pretty nauseous.  I laid with ice on my head for awhile and finally passed out for a lot of hours, and woke up feeling a lot better on Sunday.

I was being pretty good about drinking water between every drink, but it didn’t seem to help.  Sigh.  I think I’m going to have to give up day drinking.

Today I decided to start re-organizing my closet.  I have a big walk-in closet which I love but I have let it become so disorganized and it has really really been bothering me every time I go in it.  I could not ignore it any longer and finally started today.  I know it is going to take awhile to do, so I decided to break it up.  I did one section today–which took me about 2 hours haha.

This pile was actually much bigger than it looks in this picture.  Sort of reluctant to admit that this picture is only one small section of my closet.  I will show you the results once I finish the whole thing!

I also have a Supper Club to recap!  We had March Supper Club last Thursday and the theme was breakfast.  I wasn’t too excited about this one at first.  As you guys might already know about me, I tend to choose lunch over breakfast almost always so I just didn’t have high hopes for breakfast Supper club but I ended up being pleasantly surprised.

From the top left:  Deviled Eggs, Fruit Salad, Pancakes, Mac and Cheese, Baked French Toast and Fruit Bruschetta.  Mer also made an awesome potato dish–kind of like a potato casserole modeled after the potatoes served at Dunlay’s on Clark but I guess I forgot to get a picture of it. 

Everything was so delicious!  Here is my plate:

 

Notice how this month is a tiny bit carb heavy?   I had seconds of the potatoes, mac and cheese and french toast and probably fifths of the fruit salad.  I also had 2 more deviled eggs before this plate.  So yeah, go big or go home was my motto for this supper club.  And I actually went big and then rolled home because I was so full.

If you haven’t guessed which dish was mine yet, I made the baked french toast and while it isn’t the prettiest dish I’ve ever seen, it was delicious.

I would highly recommend this for any occasion.  If you have people staying for the weekend or a brunch or breakfast to go to, this french toast is soooooo good and it is much easier for large groups as it doesn’t require making a bunch of batches of french toast.  Plus the best part is almost everything can be done the night before which makes it really easy if you do have guests.

I looked up quite a few different recipes to get an idea of how to make this and they all were pretty similar.  But, all of them called for a full cup or more of heavy cream which I didn’t think was necessary so I kind of winged it after getting a general idea.

Baked French Toast

1 loaf of crusty bread–I used a loaf of sourdough from Trader Joe’s

8 eggs

2 cups milk–type is up to you.  I used unsweetened coconut milk also from Trader Joe’s which seems a bit thicker than skim or 2% would be, which is why I think I could easily cut the cream.

1/2 cup sugar

1 1/2 T vanilla

1/2 cup flour

3/4 cup brown sugar

1/4 t salt

3/4 or 1 stick butter

Directions:   First you will want to spray a 9×13 pan.  Then, tear the sourdough into chunks, or you could cut it into pieces if you want to be neater about it.  Throw all the pieces into the pan.  Next, combine the eggs, milk, sugar and vanilla in a large bowl.  Whisk together and pour this egg mixture over the bread.   Cover the pan and let it soak for at least a few hours, but prefarably overnight.  I actually let mine soak for about 24 hours–I stirred it once in the morning to evenly soak all the bread since the egg mixture tends to sink to the bottom after awhile.

You can prepare the topping at the same time as the bread, or the following day–it shouldn’t really make a difference.   To combine, add flour, sugar and salt to a bowl.  Cut (cold) butter into small pieces and mix into the sugar.   If you make the night before, store this in the fridge.

When you want to prepare:  Preheat oven to 350.  Pour the sugar mixture evenly over the top of the bread.  Bake the french toast covered for the first 30 minutes (with foil) and uncovered for the last 30.  Remove from oven and let cool, then serve.  You can serve this with syrup, but I don’t think any of us needed to use any syrup–the butter and brown sugar give plenty of flavor without.

It kind of looks like I put black pepper on the top, doesn’t it?  But really it is only my coffee, sugar and cocoa grinder.

Just try and eat only one serving of this…seriously. addicting.

Anyone have any good eats over the weekend?   Highlights for me were these leftovers, a lot of green beer and a recipe I made last night which I will be posting soon!

Katie

 

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