The Breakfast Club Blog

Monday, February 05, 2007

Recipes from a Breakfast Club kitchen goddess

Thanks to Donna Clark for contributing two of her most requested recipes:

Baked French Toast Casserole
1 loaf French bread (13 to 16 oz.)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt

Praline Topping (recipe follows)
Maple syrup, optional

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9” x 13” flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350º F.

Spread Praline Topping evenly over the bread and bake for 40 minutes,
until puffed and lightly golden. Serve with maple syrup, if desired.

Praline Topping
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Dark Chocolate Mousse
Serves 12
12 ounces semisweet chocolate
1 cup whipping cream
1/4 cup hot coffee
1/4 cup hot water
3 egg yolks
1 teaspoon vanilla
5 egg whites
1/3 cup sugar

Place the chocolate in a double boiler over low heat, stirring until completely melted. Remove from heat.

Whip the cream and set aside.

Beat the egg yolks; add vanilla. Add the coffee and hot water slowly, whisking briskly until completely mixed. Then whisk in the melted chocolate. Continue whisking after completely mixed to cool the chocolate.

Whip the egg whites and sugar until stiff peaks form.

Fold the egg-white mixture into the chocolate mixture gently with a wooden spoon. Make sure this mixture is cool to the touch, then carefully fold in the whipped cream. (This is crucial - if the chocolate mixture is warm, the cream will break down and the mousse will be flat.) Lightly blend until mixture is uniform.

Gently spoon mixture into serving glasses, sprinkle with shaved chocolate, add a dollop of whipped cream, and garnish with fruit if desired. Can be served immediately or refrigerated.


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