Guess who’s coming to dinner and possibly breakfast? Whether it’s planned guests or those staying after a night of certain revelry, here’s a make-ahead breakfast/brunch showstopper – Upside Down Caramel French Toast – sweet!
This French toast is a part upside down cake, strata and bread pudding that reveals caramel coated stacks of cinnamon raisin layers. Serve with crème fraiche, a Boozy Black Raspberry sauce and some rashers of Black Forest bacon – your guests will be glad they stayed.
This sweet breakfast recipe came from a friend, a Rocky Mountain chef and caterer extraordinaire I have had the pleasure of cooking and working with, both on her home turf and mine in LA. I of course, tinkered with the recipe slightly.
Your part, all completed the day ahead, includes whipping up a quick caramel sauce, a loaf of thick sliced cinnamon raisin bread (cut into circles), whisking together a simple egg batter that is poured over the bread slices, then covering, refrigerate and wait until morning.
This year it is a very simple Christmas breakfast, the warm sunny 70’s days call out for a rustic patio fete. The table is set with humble everyday tableware, foraged greens for the centerpieces, with the addition of festive glassware to serve juice and of course something bubbly. Included are house favorites Boozy Black Raspberry sauce (warm fruit-sweetened black raspberry preserves with a shot of Framboise liquor) and thick crisp rashers of Black Forest bacon.
Here’s to Upside Down Caramel French Toast and celebrating the everyday beauty that is all around us, little jewels right here in our kitchens. Bijouxs wishes you and your loved ones a very Merry Christmas and Happy Holidays!
As always, enjoy. B