These crepes are so easy to make using ingredients already found in your kitchen! For a light and delicious homemade breakfast that’s perfect for sharing with your family at home, pair with your favorite flavors of Bonne Maman® INTENSE Fruit Spreads – made with MORE FRUIT and less sugar than regular Preserves.
Makes: 16-20 crêpes
- If your yeast doesn't bloom (aka turn foamy) after the 15 minutes, then it is too old and your
- Prep time and cook time does not include 30 minutes of rising time.
- For a thinner icing, add 1 tablespoon of milk (regular or unsweetened dairy free milk) then add more until it reaches your desired consistency.
- For rolling this dough, plastic wrap works much better than parchment paper or wax paper.
Low heat is key for cooking these just right. It ensures that the cheese in the middle will melt. Also. Be mindful of your cream + milk + egg mixture. This bread-to-wet mixture ratio worked just perfectly for me, but depending on the size of your brioche or challah loaf, you may need a little more cream and eggs or you may need a little less. Just use your best judgement. It's French toast for Pete's sake, it's forgiving. :)
This Apricot Prosciutto Puff Pastry Braid can be stored in an airtight container in the fridge for 2 - 3 day or in the freezer for 2 - 3 months. Thaw completely prior to reheating. To reheat, place the braid on a baking sheet, uncovered, and bake for 10 minutes in a 375 degree oven.
Have a kitchen torch on hand and torch the glaze upon adding it to the rolls. This will liquify and caramelize things nicely and impress guests!
This recipe makes approximately 20 rolls and serves 8-10. Store leftovers at room temperature in an airtight container.
These have the best taste and texture when they are served warm. If you have leftovers, warm them up before serving them
*Pro tip: if you're bringing this to your fabulous mother for Mother's Day breakfast in bed, don't forget the coffee. Strong, strong coffee.
- While I recommend brioche bread for this strata, you can use any bread you would like. For the most luxurious, rich mouth-feel I suggest a buttery yeast bread similar to brioche, such as challah. But potato bread or hawaiian rolls would work too.
- You need stale, day old bread for this strata. Fresh brioche bread will completely disintegrate into the egg and milk mixture. However, if all you have is fresh bread, do NOT worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree F oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
- If you don’t care for ricotta, you can easily substitute goat cheese in an equal amount.
- If you want a pretty design on top of your strata, you can use a butter knife to gently swirl through the ricotta and preserves to create a pattern.
- For the BEST flavor and results, refrigerate the strata, covered tightly, overnight. Giving the bread time to really soak up the egg mixture makes a world of difference. Nevertheless, you can bake it the same day if needed. Just make sure you let the strata sit on the counter for at least 30 minutes to soak up some of the flavor while the oven preheats.
- If the top of the strata is browned to your liking before the center is set, tent the top of the baking dish lightly with aluminum foil during the last 10-15 minutes of cooking.
Recipe by / Author: Emily Clifton
If you can't find brioche bread you could use plain white bread instead. Just make sure to cut the crusts off before cooking.
Recipe by / Author: Laney
You can eat this cake as soon as it's cool, but I personally think it tastes even better after a night in the fridge!
The best french toast is made with day old bread that has lost a bit of it’s moisture, but, if you’re like me, you may not plan to have day-old brioche on hand when you want to make french toast. If that’s the case, lightly toasting the bread before dredging it in the egg mixture gets you the same result. It’s a handy short-cut.
MAKE AHEAD: If you want to prepare the crepes ahead of time -- you can. Cook them as instructed, then transfer the crepes to a wire rack to cool completely. Stack the crepes, inserting a piece of was paper between them, so they don't stick. Store in a zip top freezer bag and freeze for up to one month. Thaw before reheating. Crepes can be re-heated in the microwave or in a low oven.
<br>TIME SAVER: If you want to skip the Apricot Filling, just double the amount of the Apricot Glaze and use it as the filling and topping for the crepes</br>
I slathered a large amount of strawberry preserves on the top slice of challah bread before cooking the french toast, which resulted in it becoming a bit soggy. I did this because I wanted to highlight the preserves in my photos, so if you’d like to avoid soggy bread, I recommend spreading the preserves on after cooking.
I used skim milk in this recipe, but you can use any type that you have on hand.
The challah bread may be substituted with your favorite.
The serving size listed here is just a rule of thumb because it can change dramatically depending on the size of your slices of bread.
*1. If you prefer not to use french vanilla creamer, although I recommend it, you can use 1 cup of half & half instead.
*2. If you plan on freezing the dough before baking hold off on preheating your oven.
*3. You want the butter crumbles to be somewhat small, about the size of large peas, and dispersed throughout the dry ingredients.
*4. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
*5. You can shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
*6. Just on the scone dough, not on the preserves.
*7. When left in a sealed container the scones become too moist.
Wild rocket or mixed green with chopped walnuts and a medium boiled egg. Edible flowers like nasturtium petals and leaves and sprinkling of micro greens make for a beautiful (and peppery!) bite.
Scones are best eaten within a few hours of being made. For longer storage, let the scones cool completely then freeze on a sheet pan. Once frozen, transfer to a zip-top bag and store for up to 6 months. To reheat, place scones on a baking sheet and bake at 375 for about 10 minutes or until heated through. I also reheat them individually in the toaster oven.