An Outfit and A Recipe

Christmas Morning French Toast by Ree Drummond

INGREDIENTS

Butter for greasing

1 loaf crusty sourdough or French bread

8 whole eggs

2 cups whole milk

1/2 cup heavy whipping cream

1/2 cup granulated sugar

1/2 cup brown sugar

2 tablespoons vanilla extract

TOPPING

1/2 cup all purpose flour

1/2 cup firmly packed brown sugar

1 tsp cinnamon

1/4 tsp salt

Freshly grated nutmeg

1 stick cold butter

Warm syrup

INSTRUCTIONS

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evening distribute in the pan. Crack the eggs in a big bowl. Whisk together eggs, milk, cream, granulated sugar, brown sugar, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed, overnight preferably.

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter (we also use a fork for this) mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle the topping over the top. Make for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crispier texture.

Scoop out individual portions. Top with your preferred toppings such as butter, warm syrup, or fresh fruit. And a light dusting of powdered sugar is always welcome!

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Not-So Hot Chocolate Martini

Servings: 1

INGREDIENTS

1 ½ Oz. Vodka

¾ Oz. Bailey's Irish Cream

¾ Oz. Creme de Cocoa

1 ½ Oz. Prepared hot chocolate, cooled

Chocolate Syrup, for garnish

Crush Peppermint Candy Canes, for garnish

INSTRUCTIONS

Add vodka, Bailey's Irish Cream, Creme de Cocoa, & hot chocolate in a cocktail shaker filled with ice.

Shake until chilled.

Pour into prepared martini glass. Serve immediately.

Notes

"My very favorite hot chocolate is William’s Sonoma."

"Adjust the ingredients to your personal taste!"

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Easy Baked Brie in Puff Pastry

PREP TIME: 5 mins

COOK TIME: 30 mins

TOTAL TIME: 35 mins

SERVINGS: 6 to 8 servings

You can use homemade puff pastry for this. You’ll need about 8 or 9 ounces (253g).

To make this with an 8-ounce can of refrigerated crescent roll dough instead of puff pastry, unroll the dough and carefully tear along the perforations to form 2 rectangles. Pinch the remaining perforations together so they won't break apart as you work with the dough. One rectangle should be enough to encase the brie, but use all or part of the second rectangle if you’d like to patch or decorate any spots. Bake at 350°F until browned, 35-40 minutes.

INGREDIENTS

1 sheet puff pastry (thawed according to package directions if using frozen)

1 round or wedge Brie cheese (do not remove rind), about 8 ounces

2 tablespoons raspberry jam, or other sweet jam

1 tablespoon brown sugar

1/4 cup maple syrup

INSTRUCTIONS

Preheat the oven to to 350°F.

Slice the top off the Brie:
If you want, start with chilled Brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.

Place the Brie on the puff pastry:

On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the Brie round or wedge on top of the dough.

Spread the jam on top, fold dough over brie

Spread the jam on the Brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top.

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