Brioche French Toast


Start to finish: 35 minutes
Impresses: 4-5

1    loaf brioche bread, cut into thick slices
6    eggs
½    cup half and half
¼    cup sugar
1    tablespoon ground cinnamon
½    teaspoon ground nutmeg
1    teaspoon salt
1    tablespoon vanilla extract
½    stick butter, cut into small slices

In a medium-sized bowl, whisk together eggs, half and half, sugar, cinnamon, nutmeg, vanilla and salt. Pour into a low-sided dish.

Bring a griddle or skillet to medium-low heat.

Dunk both sides of brioche slices into the egg mixture, allowing each slice to soak up the eggs.

Drop a pat of butter onto the griddle and let melt, coating the grill. 

Place slices on the griddle, making sure not to crowd them. Cook 3–4 minutes per side, or until golden brown.

Serve with additional butter, maple syrup and a sprinkling of powdered sugar.

Prep ahead
The night before, slice bread and store in a gallon zip-top baggie. Make egg mixture and store in a rectangular storage container. The morning of, all you have to do is dip and grill. Preheat your oven to 300 F and keep cooked slices in a single layer on cookie sheets until ready to serve.

Bacon, Leek & Gruyère Quiche


Start to finish: 1 hour and 30 minutes
Impresses: 12

2 packages applewood smoked bacon
2 leeks
8 ounces Gruyère cheese, shredded
18 eggs
1 cup half and half
 salt and pepper, to taste
2 store bought pie dough crusts

Preheat oven to 400 F and liberally butter two cast iron skillets. Unroll pie dough, lightly press into the skillet and prick the bottom of the crust with a fork. 

Slice bacon into small strips and cook in a large skillet over medium-low heat until crispy. While that’s cooking, slice the bottom white section of the leeks into thin, half moons. Remove bacon and let drain on a layer of paper towels. Reserve two tablespoons of the bacon grease and sauté the leeks for three minutes, until slightly softened. 

In a large bowl or blender, beat together eggs, half and half and salt and pepper.

Sprinkle bacon, leeks and cheese into each skillet and top with egg mixture.

Bake for 45 minutes, or until a knife inserted in the center comes out clean.

Let cool five minutes and then cut into slices.

Prep ahead
The night before, assemble each quiche, pop in the fridge and bake in the morning. If you’re prepping more in advance, instead of cast iron, opt for foil pie pans. Make as directed above and then cover in plastic wrap and freeze until you need a no-fuss breakfast. Straight from the freezer, unwrap plastic wrap, cover with foil and reheat at 350 F for one hour.