Category Archives: Breakfast Recipes

A Few of My Favorite Things…And Other Top Secret Data

Total Time: 20 Min
Serves: 2

For years now I’ve been making French toast using regular sandwich bread [thick Texas style] or Brioche, but have always found it to be a bit soggy in the middle. Cutting down the soak time helped little, as I still found that the sandwich bread too readily sopped up the egg mixture which resulted in French toast that was never perfect.

French Toast Heaven with Acme Rustic Sour

A few months ago I began using old baguettes that were a day or two beyond prime, and found that they yielded a nicely textured and decidedly not soggy French toast. I called them “Golden Medallions.” The result was more like the French toast I’ve ordered in restaurants. It’s really quite good.

Today I decided to try it again, but this time with Acme’s Rustic Sour French bread [sorry Semifreddi – your crust doesn’t quite make the cut]. So with fork and syrup at the ready I made my attempt, and before I knew what happened, two pieces of golden gastric bliss vanished, and in such rapid succession [thus the absence of a picture…my apologies] that I thought it good enough to post.

When you make this, you definitely want to make sure that the bread has been sitting around for a day or so: it should be bone dry.

Read the rest of this entry »


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In My Humble Opinion – Worlds Best Pancakes!


Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 3 large eggs, separated
  • 1 3/4 cups plus 2 tablespoons milk
  • 6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)
  • 1/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • Unsalted butter, for the griddle
  • 1 pint fresh blueberries or 2 cups frozen blueberries, thawed
  • Pure maple syrup, for serving 


  1. In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
  2. In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
  3. Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.
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Posted by on November 1, 2008 in Breakfast Recipes, From the Kitchen



French Toast {Brioche} with Warm Berry Compote

BLD Restaurant’s pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. Since I don’t have access to Mariah Swan, I am using Brioche from Whole Food Market.
The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.
  • 1 pound mixed fresh berries, such as strawberries and raspberries, sliced (4 cups)
  • 1/4 cup plus 3 tablespoons sugar
  • 2 tablespoons water
  • 6 large eggs, beaten
  • 1/2 cup heavy cream
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Unsalted butter, for the griddle
  • Twelve 3/4-inch-thick slices of brioche (from 2 small loaves)
  • Crème fraîche, for serving
  1. Preheat the oven to 225°. In a medium saucepan, combine the berries with 1/4 cup of the sugar and the water and bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, about 8 minutes.
  2. In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.
  3. Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the berry compote and crème fraîche.

MAKE AHEAD The berry compote can be refrigerated overnight. Serve warm.


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