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Canwest News Service
When I arrive at Julie Albert's Toronto home for a casual breakfast meeting with her and her sister, Lisa Gnat, coauthors of the new Bite Me cookbook, there is a sugar-laced spread awaiting me on the expansive kitchen island. I just mean to pick, but instead I eat. Food this good will do that to you.
"It was born out of the fact that neither of us had that go-to book," Julie says when I ask why two busy moms would write, test recipes and self-publish a gorgeous cookbook (it includes images from legendary photographers like David Lachapelle) rather than search Epicurious.comlike the rest of us. As for the division of labour, Lisa developed the recipes and Julie wrote the snappy tome. "We're home cooks," Lisa explains, referring to the type of easy meals she's devised. That said, Lisa's no typical home cook — she earned her baking papers from George Brown.
To that end, her recipe for the French toast souffle that I'm eating is so delicious, I'm angry I didn't think it up first, while her coffee cake is brilliantly loaded with chocolate chunks. (And now I'm furious.)
Lisa says this crowd-favourite souffle is so easy to make that she can throw it together in six minutes (not including the overnight soak in milk and the baking). They've actually timed themselves and Julie, the wordsmith, clocks in at a distant 13 minutes. "But I'm in training," she smiles.
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STICKY FRENCH TOAST WITH CANDIED RICE KRISPIES
Candied Rice Krispies
– ½ cup (125 mL) sugar
– 2 tbsp (30 mL) water
– 4 cups (1 L) Rice Krispies cereal
French Toast
– 2 loaves of egg bread (challah), crusts left on and cubed (about 14 cups or 3.5 L)
– 1 8 oz (250 g) package cream cheese, softened
– 6 large eggs
– 1½ cups (375 mL) milk
– ½ cup (125 mL) half-and-half cream
– ½ cup (125 mL) maple syrup
– 1 tsp (5 mL) vanilla extract
Caramel Topping
– 1½ cups (375 mL) packed brown sugar
(Serves 8)
– ½ cup (125 mL) butter – 3 tbsp (45 mL) corn syrup
1. For the candied Rice Krispies, in a large pot (it should be deep and have a wide bottom), bring the sugar and water to a boil over medium heat. Boil for 1 minute without stirring. Gently stir in Rice Krispies and continue to cook over medium heat, just until they are golden, about 5 minutes. Remove from heat and immediately pour Rice Krispies onto a baking sheet to cool. Once cooled, they can be stored in an airtight container for up to 2 weeks.
2. For the French toast, coat a 13×9-inch baking dish with non-stick cooking spray. Place cubed bread evenly throughout the dish.
3. Place the cream cheese in a large bowl. Using an electric mixer, beat cream cheese at medium speed until smooth. Add one egg at a time, mixing well after each addition and making sure to scrape down the sides of the bowl with a spatula. Whisk in milk, half-and-half, maple syrup and vanilla until incorporated and smooth. Pour over bread cubes to moisten evenly, pressing lightly to submerge the bread. Cover and refrigerate at least 8 hours and up to 24 hours.
4. Once ready to bake, remove baking dish from refrigerator and preheat oven to 350F (180C).
5. For the caramel topping, in a small saucepan combine brown sugar, butter and corn syrup. Cook over medium heat, stirring constantly until well combined, about 2 minutes. Immediately pour over French toast and cover with candied Rice Krispies. Place baking dish on a rimmed baking sheet and bake until puffed and golden, about 40 to 45 minutes. – For more from Amy Rosen, go to thenationalnosh. blogspot.com.
