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

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more