Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Amaretto-Brulee Breakfast Bread

My secret love for French pastries is not so secret. Chef Janusz at the now closed C’est la Vie Bakery was a local legend in Hattiesburg. This is my take on his French classic masterpiece.

Ingredients

⅓ cup Butter, melted
¾ cup Brown sugar
2 Tbsp Honey
2 Tbsp Pecans, chopped (optional)
2 Tbsp Almonds, slivered and blanched (optional)
8 French bread croutons, cut into 1-inch thick rounds
4 Eggs
⅔ cup Milk
¼ cup Heavy cream
⅛ tsp Cinnamon
⅛ tsp Nutmeg
1 Tbsp Vanilla
1 Tbsp Amaretto

Instructions

French bread croutons should be cut out of a baguette-style French bread loaf. Slices should be one inch thick.

In a cast iron skillet, combine butter, brown sugar and honey over medium-high heat. Cook mixture, stirring constantly until bubbly and sugar has dissolved. Add nuts. Pour Brulee into the bottom of a round, two-quart Pyrex baking dish. Allow Brulee to cool slightly then top with the French bread croutons.

In a large mixing bowl whisk eggs, milk, heavy cream, cinnamon, nutmeg, vanilla and Amaretto. Pour the mixture evenly over the croutons. Using the tips of your fingers, press bread down gently to force custard into croutons without breaking. Cover dish with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.

Allow custard to come to room temperature one hour before baking. Bake uncovered until French bread is puffed and edges of croutons are golden brown, (approximately 40 minutes). Place a plate on top of the baking dish. Using dish towels or pot holders, invert dish onto a plate. Top with powdered sugar. Yield: four to six servings.

 

 

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more