brunch

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Summer is finally over. I LOVE summer. The only thing I hate about it, how busy everyone is. It’s hard to get together with anyone, let alone 4 others (my besties and their perfect and wonderful other half’s …. 6 actually, including Poppy and Chris).

We did it. Finally after the heat was long gone and the leaves were changing color we locked down 3 of them (sadly we were minus one, do to some stupid wisdom teeth). We got together in the morning with warm latte’s, bubbly mimosa’s and of course a huge brunch.

We woke up early, grabbed coffee, turned up some music,  straightened up the place and started chopping up our fresh fruit. We made a baked french toast (which was perfect, all the work was done the night before), apple/cinnamon smoked sausage from St.Lawrence Market and threw the pile of bright fruit on the table and we were set! As soon as everyone arrived and we were ready to go! We chatted (mostly with my mouth full), laughed and watched poppy and our puppy. Before we knew it, it was time for them to head home to put beautiful Poppy down for a nap. It was such an awesome time. Within the first couple hours of them leaving we had our next brunch date set! Just a couple weeks from now. I love them all so much! I CAN’T WAIT!!

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Ricotta, Pancetta French Toast
INGREDIENTS:

  • 1/4 pound pancetta; diced
  • 1 baguette, thinly sliced
  • 1/2 pound ricotta cheese
  • 1 tablespoon plus 1/2 teaspoon ground cinnamon; divided
  • 1 1/2 teaspoons vanilla
  • 1/4 cup dark brown sugar + 2 tablespoons to sprinkle on top
  • 2 tablespoons of maple syrup
  • 6 large eggs
  • 1/2 cup half and half
DIRECTIONS:
Butter a casserole dish and set aside.Heat a saute pan over medium heat and cook the pancetta 5-7 minutes until cooked through. Remove from heat and set aside to cool.Fold together ricotta, 1 1/2 teaspoons ground cinnamon, vanilla, maple syrup and dark brown sugar. In a separate bowl whisk together the 5 eggs, half and half and 2 teaspoons cinnamon.

Place a layer of ciabatta in the prepared pan. Spread the ricotta cheese mixture over the bread. Sprinkle cooled pancetta over top. Layer the remaining bread slices over top. Pour the egg mixture evenly over the bread, cover with plastic wrap and refrigerate overnight.

Remove the casserole from the fridge and allow to sit at room temperature for 20 minutes. Sprinkle with extra sugar. Preheat the oven to 350 F and bake 40 minutes or until the custard is set. Serve warm.

* I think it was a little dry. If I were to do this again I would add 2 more eggs and a little more cream (yup, TWO more!)

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