Cooking is not always a competition... but I do enjoy winning. I blame my mother. There are few things more satisfying to me than presenting a concoction of my own making to a receptive crowd. It's not just about nourishment; it's the delight expressed when they take the first bite. The concentrated looks of eaters enjoying something epically delicious. It's a high I can't get enough of. It's not enough to just make something - the dish must be off the charts delicious. My dear friend Corrie invited Keith and I to an Easter brunch celebration at her cozy little apartment in southern Maryland. Would I mind bringing a dish to share? CHALLENGE ACCEPTED! After much Pinterest perusing, I saw a recipe for Strawberry Cheesecake French Toast Casserole my sister posted. I asked her about it, and she said it was good... but needed some tweaking. She and her friends enjoyed it, but she would've changed some things for the next time. I took notes, and compared the recipe to my mom's recipe for Apple French Toast - a breakfast treat we had several times a month when I was growing up.
The original recipe called for 10 - yeah, TEN - eggs. Katy thought the ratio of egg to fruit was somewhat off. She also didn't like the way the strawberries lost their flavor during baking. I chose to up the fruit ratio and lose some of the eggs. Using only 5 eggs and adding in chia seeds still made a custardy concoction that cooked up without becoming a fruit fritatta.
I picked up some rhubarb and local apples and made a more fleshed out fruit filling - the rhubarb and apples fared much better in the oven. An additional pint of strawberries was chopped and macerated overnight, served as a topping with some fresh whipped cream. The recipe was definitely a hit.The key ingredient was the bread. We dropped $7 on a loaf of Brioche from Whole Foods and I don't regret a penny of it. The loaf sliced up into 10 perfect slices and was lightly toasted in the oven to better soak up the custard cream cheese mixture. Regular sandwich bread just won't compare - proceed with caution.
Of course, no brunch is complete without some fun, fruity drinks! I have a minor love affair with egg white meringue drinks- the Clover Club is one of my favorites. This recipe for an Elderflower Gin Fizz was frothy and fun. My friend and fave mixologist Molly recommended Gilbey's Gin as a good budget mixer - but you have to shake the crap out of it!
The sun was out, the food was delicious, and the eight of us enjoyed each other's company and the arrival of Spring. It was strange to not spend Easter with family, but we had a pretty great time.
Here's what you need:
- 1 loaf French Brioche bread, cut into 10 slices and lightly toasted (250 degree oven for 15 minutes)
- 12 oz neufchâtel cheese
- 2/3 cup granulated sugar
- 1 egg yolk (use the white in a drink!)
- 1 tsp lemon juice
- 5 eggs
- 1/3 cup chia seeds
- 3/4 cup milk
- 3/4 cup half-and-half
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2 cups sliced strawberries
- 2 apples, peeled, cored and diced
- 2 stalks of rhubarb, sliced
- 1/3 cup brown sugar
- Cinnamon and nutmeg to taste
Here's what you do with it:
- Lightly grease a 9 x 13 baking dish. Whip cream cheese in a stand mixer with paddle attachment until light and fluffy, 3-5 minutes. Add sugar, egg yolk, and lemon juice. Set aside.
- Whisk together eggs, chia seeds, milk, half-and-half, maple syrup, vanilla extract, cinnamon and nutmeg. Set aside.
- In a medium sized bowl, mix the chopped fruit, brown sugar, and spices.
- Spread a dollop of cream cheese mixture onto a slice of bread, then layer fruit on top. Top with another slice to create a sandwich. Do this with the rest of the bread - there should be about a third of the fruit and cream cheese left over when you're finished. (see the picture above)
- Cut each sandwich into six cubes - first into thirds, then each third in half. Arrange four out of five sandwich cubes into the baking pan- they should fit snugly.
- Top with remaining fruit and drizzle remaining cream cheese mixture over the top. Place remaining sandwich cubes on top. Finally, pour egg mixture over the top. Press down lightly and cover with plastic wrap. Refrigerate over night.
- Remove from refrigerator and let rest while you preheat the oven to 350 degrees. Cover with foil and bake for 30 minutes. Remove foil and bake for another 25-35 minutes or until the surface is golden and the center is set.
- I cut up an additional pint of strawberries and macerated them with sugar and lemon juice for a topping. Additional fruit and fresh whipped cream really put this over the top.
Elderflower Gin Fizz
1 oz elderflower liqueur
2 oz gin
1 egg white
1.5 oz lemon juice
Combine ingredients, shake vigorously with ice in a cocktail shaker (or water bottle with a top if you're me) Strain into a glass and top with something bubbly - lemon seltzer, club soda, prosecco - pick your poison! Garnish with a twist of lemon peel.