12 years later I, too, dream of a summer in the Hamptons, gardening, polishing up my Spanish, and enjoying Ina Garten as a neighbor....
A little creation I enjoyed enough to share...buen apetito!
6 small french bread loaves or 1 large french bread loaf
4 eggs
1 c buttermilk
1 c half and half or heavy whipping cream
2 tbs cinnamon
2 tsp vanilla
Cut bread into 4ths for each small loaf or about 16 slices for large loaf. Liberally butter a 9x13 baking pan and place slices into pan (smoosh them together if you need to). Combine other 4 ingredients and pour over bread. Your 9x13 should be almost full and your slices should be about 3/4 submerged. Cover with foil and chill in refrigerator overnight.
In the morning, carefully pour or ladle off some of the excess liquid (if it isn't all soaked into the bread).
Bake in a 375 degree oven for 20 minutes.
1 stick of butter
3/4 c firmly packed brown sugar
1/2 c honey
During the 20 minute cook time, melt 3 ingredients above together in saucepan on cooktop. Bring just to a bubble. Pour over french toast.
Cook all for another 20 minutes.
THIS IS IMPORTANT, depending on how soaked your bread got, it could take an additional 20-40 minutes to bake through good. You may have to drain liquid off during cooking to get your toast to the consistency you want. Ultimtately, you want a golden crunch to your exterior and a soft fluff to your interior (but cooked!)
1/2 c mascarpone cream
grated orange rind
freshly squeezed orange juice (about 1/2 cup)
1/2 to 1 c powdered sugar
Combine all ingredients using a beater to desired consistency and sweetness. Add more sugar for sweetness and more juice for a thinner drizzle.
Plate your french toast and drizzle with the cream (put some extra cream on the side, you'll want it!) Top with toasted pecans if desired.
If you want this fancy, curl some orange rind to top or sprinle with more cinnamon.....OR candy your pecans ahead of time.
This was my "special breakfast" to end the holiday weekend! Onward to Christmas we go........
























