Try challah French toast, brioche monkey bread, more

Want to spice up your breakfast? Make chef Laurent Tourondel's challah French toast with gingerbread spices, poached egg and short rib popovers and brioche monkey bread.

Challah French toast with gingerbread spices
Servings:

Makes 6 servings

Ingredients

  • Gingerbread spices:

    • 2 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 2 1/2 tablespoons sugar
  • For French toast:

    • 2 1/4 cups heavy cream
    • 1 1/2 cups milk
    • 1 1/2 tsp vanilla extract
    • 3/4 cups sugar
    • 3 eggs
    • 2 egg yolks
    • 2 1/2 tbsp orange blossom water
    • 2 1/2 tbsp bourbon
    • 2 tsps dried orange zest
    • 3 tbsp of gingerbread spices
    • 2 loaves of challah, sliced into twelve 1 1/2-inch thick slices
    • 2 tbsp confectioners
  • For butterscotch sauce:

    • 4 ounces butter, unsalted
    • 2 cups heavy cream
    • 1 pound plus 8 ounces dark brown sugar
    • 1 tsp salt
    • 3 ounces Meyers Dark Rum
    • 3 bananas, sliced on a bias
    • 6 ounces roasted pecans, chopped

Preparation

Baking Directions:

Brioche monkey bread
Servings:

Makes 6 servings

Ingredients

  • Brioche dough:

    • 2 tablespoons milk
    • 1/4 ounce fresh yeast
    • 1 /2 cups bread flour
    • 1 tablespoon + 1 teaspoon sugar
    • 1 tablespoon heavy cream
    • 1 tablespoon sour cream
    • 1/2 teaspoon fine sea salt
    • 2 eggs
    • 7 tablespoons butter, softened
  • For cinnamon sugar mix:

    • 1/4 cup dark brown sugar
    • 1/4 cup granulated Sugar
    • 1/2 ounces cinnamon
  • Toasted pecans:

    • 1/3 cup pecans
    • 2 teaspoons sugar
    • 1 stick butter, melted
  • Whiskey caramel sauce:

    • 1/4 cup sugar
    • 2 tablespoons corn syrup
    • 4 tablespoons water
    • 1/4 cup sweetened condensed milk
    • 1/4 teaspoon fine sea salt
    • 1/2 vanilla bean, scraped
    • 1/2 cup whiskey
    • 1/3 cup maple syrup
    • 1 1/2 teaspoons cinnamon
  • Orange whiskey butter:

    • 6 tablespoons soft butter
    • 1 tablespoon powdered sugar
    • 2 tablespoons orange marmalade
    • 1 tablespoon grand marnier
    • 1 drop orange bitters
    • 1/4 teaspoon orange blossom water
    • Zest of 1 orange
    • 2 teaspoons whiskey
  • Garnish:

    • Powdered sugar
    • Zest of 1 orange

Preparation

Baking Directions:

Poached egg and short rib popover
Servings:

Makes 6 servings

Ingredients

  • For short ribs:

    • 1 large slice of bacon
    • 2 sprigs rosemary
    • 6 sprigs fresh thyme
    • 2 bay leaves
    • 1 celery stalk, trimmed
    • 2 beef short ribs, about 2 pounds
    • Salt and freshly ground pepper to taste
    • 1 tbsp vegetable oil
    • 1 carrot, peeled and cut 1-inch pieces
    • 1/2 large onion, cut into 1-inch pieces
    • 3 garlic cloves, halved and peeled
    • 1 large shallot, peeled and chopped
    • 5 black peppercorns, cracked
    • 1 tbsp tomato paste
    • 2 cups dry red wine, such as cabernet sauvignon
    • 1/4 cup ruby port
    • 1 cup low sodium beef broth
    • 2 cups low sodium chicken broth
  • For popovers:

    • 3 cups milk
    • 3 cups all-purpose flour
    • 1 tbs. kosher salt
    • 6 eggs
    • 6 oz. Gruyère cheese, grated
  • For spinach and mushroom mixture:

    • 2 cups diced portabella mushrooms
    • 3 tablespoons butter
    • 2 cups grated Fontina cheese
    • Salt and Pepper to taste
    • 8 ounces heavy cream
    • 1 bag triple washed spinach
    • Fresh nutmeg
    • 1 ounce brown butter
  • For hollandaise:

    • 2 tbsp butter, lightly browned
    • 2 tbsp sliced shallot
    • 1 1/2 tbsp. sliced garlic
    • 1 1/2 cups sliced button mushrooms
    • 1/8 cup brandy
    • 1 cup chicken stock
    • 5 thyme sprigs
    • 1 fresh sage leaf
    • 2 egg yolks
    • 1/2 cup clarified unsalted butter, warm
    • Tabasco to taste
    • 1 tbsp truffle pieces, finely diced
    • 1 1/2 tbsp. truffle oil
    • Salt and pepper to taste
  • To serve:

    • 6 popovers
    • 12 eggs
    • 2 tbsp chopped chives
    • 2 bunches watercress, split evenly into 6 pieces

Preparation

Baking Directions:

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