Sometimes packages land at my doorstep & I get all giddy, footloose & fanciful….I could not contain my excitement when I tore into my copy of Sweet Paul’s new book Eat & Make: Charming Recipes + Kitchen Crafts You Will Love.
Do you know Sweet Paul yet? I bet most of you do. If you do not please dash over (when you are done over here) to check out his stunningly delicious & creative blog Sweet Paul….
If there is an online creative personality who I want to me in my next life it might just be Paul Lowe. His keen eye for design, style, food & creative projects are beyond inspiring! I think if we hung out for realz we would hit it off phenomenally. Actually I have no doubt of that!
He chases the good things in life & that’s pretty much my motto too.
Paul Lowe publishes an online magazine 4X per year.
The amount of work, time & energy that goes into these publications must be astounding. There is a true artful eye & great amount of love on every page. I have a hard copy subscription & I gotta say these mags are keepers for the creative library. The paper quality & photography (not to mention stunning projects & mouthwatering recipes) will blow your mind.
OK. Back to the Eat & Make book….
The recipe I’m sharing today is on page 20 (how fabulous would this be for July 4th breakfast & brunch?!)
From the moment I thumbed the pages I wanted to prepare & taste everything. The crafts are beautiful, simple, inexpensive & super accessible. The Coffee Filter Flowers are gorgeous & I must make a Dip Dyed Tablecloth asap!
Chapters in Eat & Make are divided up into times of the day…Morning, Brunch, Noon & Night. A few recipes that I’m gonna cook up asap are:
- Maple Roasted Granola
- Breakfast Polenta with Hazelnuts, Honey & Pears
- Benedict Goes to Norway
- Merry Mary
- Pasta with Chunky Pesto
- Roasted Plum Bellinis
- Roasted Vegetable Shepherds Pie
- World’s Best Cake
This recipe is excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- Butter for the pan
- 1 Brioche Loaf (about 1 pund)
- 1 1/2 cups Whole Milk
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- pinch of Salt
- 1 tablespoon Granulated Sugar
- 1 Vanilla Bean
- 1 cup Water
- 1 cup Granulated Sugar
- Mixed Berries for topping
- Butter a 9 inch baking dish. Cut 6 slices of the brioche about 1/2 inch thick. Cut the rest into 1 inch cubes. Place the cubes in the baking dish.
- Using a star shaped cookie cutter, cut out stars (or any shape) from the 6 slices of bread. Place them on top of the cubes in the dish.
- In a medium bowl, thoroughly mix together the milk, eggs, vanilla & salt.
- Pour the custard mixture over the brioche, pressing down gently so all the bread absorbs the liquid. Cover & refrigerate for at least 1 hour or overnight.
- Pre heat the oven to 350 degrees F, with a rack in the middle position.
- Sprinkle the top of the french toast casserole with the granulated sugar. Bake until golden, about 35 minutes.
- Halve the vanilla bean lengthwise & scrape out the seeds using a small knife. Discard the pod.
- In a small saucepan, bring the water, sugar & vanilla seeds to a boil. Simmer for 5 minutes, until the sugar has dissolved and the mixture is syrupy. Cool slightly.
- Serve the French Toast warm, topped with fresh berries & vanilla syrup.
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