A few months ago the hilarious girls that wrote Bite Me were sweet enough to send me a copy of their new cookbook. Julia and Lisa are sisters that are really funny, and really great in the kitchen. I have to say that their cookbook not only has amazing recipes, but is the only laugh out loud funny cookbook that I have ever read. The pictures are absolutely amazing and have such personality. I love this cookbook. I left this book on the coffee table one evening while my grandmother (who happens to be a wonderful cook as well) was visiting and she asked me where she could get a copy of this book because the recipes were so fabulous. That is a glowing endorsement in my opinion.
I had a really hard time picking a recipe to share with you from this book. There were so many that I wanted to try. I chose this Supercal…istic Sticky French Toast with Candied Rice Krispies and that is an odd choice for me because I do not really like french toast. The thing that got me was the addition of the crunch from the Rice Krispies. I love recipes that are sweet and savory, smooth and chunky, and that have enough interest to keep me going back for more. I don’t like anything that is all the same texture. I really thought that it would be super sweet but it was not at all. It was the perfect amount of sweet and crunchy. This dish is perfect for a brunch or a holiday breakfast because it needs to sit in the fridge overnight. The candied Rice Krispies can be made up to two weeks ahead of time, so it is the perfect make ahead breakfast dish.
For the Candied Rice Krispies:
1/2 cup sugar
2 Tablespoons water
4 cups Rice Krispies
for the French Toast:
2 loaves of challah with crusts and cubed (I used a high quality white bread, I couldn’t find challah the day I made this)
1 package cream cheese at room temperature
1 1/2 cups milk
1/2 cup half-and-half
1/2 cup pure maple syrup
1 teaspoon vanilla
For the caramel topping:
1 1/2 cups brown sugar
1/2 cup butter
3 Tablespoons corn syrup
Make the candied rice krispies first. In a large pot bring the sugar and the water to a boil over medium heat. Boil the sugar for one minute, making sure to not stir.
Stir in the Rice Krispies and cook over medium heat until they are golden brown, about 5 minutes.
Pour the Rice Krispies onto a baking sheet lined with parchment paper. Let them cool and put them in an airtight container for up to two weeks.
Put the cream cheese in the food processor and process until smooth. Add the eggs one at a time, make sure to scrape down the sides of the bowl. Add the milk, half-and-half, maple syrup, and vanilla and process until smooth.
Coat a 9×13 pan with cooking spray. Add the cubed bread to the pan. Pour the cream cheese mixture over the bread. Try to get more in the pan than I did. I am a messy cook sometimes.
Use a fork and press the bread down so that the bread can soak up the liquid. Cover with plastic wrap and refrigerate overnight. When you are ready to bake it off, take it out of the refrigerator start on the caramel topping.
Put the brown sugar, butter, and corn syrup in a saucepan and cook over medium heat until melted and combined. About 2 minutes.
Pour the caramel topping over the bread and spread it evenly over the top.
Spread the Rice Krispies over the top.
Bake in a preheated 350 degree oven for 40 to 45 minutes. It will be puffy and golden. And delicious.
Serve and enjoy! Do yourself a favor and buy this cookbook. I have a feeling that mine is going to be splattered and loved very soon.
How awesome is this picture of Dramatic Red Beet Risotto? Check out Bite Me.