|Valentine's Day Breakfast|
I sliced up my last 7 bubble top brioche (a little more than 12 ounces), and chopped about a handful of ginger. This summer we picked our own peaches and canned them in water, and I'm absolutely loving them right now. It's amazing, but the liquid is thick, sweet, and syrupy and I didn't use any sugar at all. I wouldn't believe it if I hadn't canned them myself. So, I opened a pint of peaches, drained them, and chopped them up. I combined the peach liquid with some milk and a little bit of heavy cream I had left in the fridge, to make about 2.5 cups of liquid. Then I added three whole eggs, vanilla, and honey, and whisked everything together. I layered the bread, peaches, and ginger in a casserole dish, and poured the milk-eggs mixture on the top. I let this sit in the fridge overnight. In the morning, I put some raw sugar on top, and followed David's instructions to bake it in a water both (about an hour at 350). I very rarely cook without much of a recipe, but I was thrilled with how this came out. I think it's almost impossible to mess anything up that relies on brioche and cream!
|Bread Pudding out of the oven|
|Quinoa Salad, Greek Yogurt, and Pickled Cauliflower|