Comments on: Sunday Brunch: Jcarrot Style

By: Susan

Susan — Tue, 25 Oct 2011 20:20:37 +0000

A favorite in our house is crispy french toast. After you dunk your challah slices in your favorite mixture (like eggs, milk, real vanilla, sugar & cinammon)you dredge the slices on both sides in rice crispies cereal before you fry them in a pan. It’s delish! Not as good with cocoa krispies, though – too sweet.

By: cliftonw

cliftonw — Mon, 10 Oct 2011 21:02:26 +0000

I like to slice the bread the day before and let it dry in the open before dipping it into an egg batter with real vanilla flavoring. You can add other flavors such as cinnamon, lemon, cardamon, poppy seeds, etc. for those who prefer them.

By: RivkaK

RivkaK — Wed, 09 Jan 2008 02:20:25 +0000

Stuffed French Toast made with left over Shabbos Challah. Mix ricotta, cream cheese and some vanilla sugar. Put between 2 pieces of challah. Dip in scrambled ( uncooked!) egg mixture of eggs, 1/2 and 1/2 and cinnamon. If you are married to a cinnamon phobic person like I am, make theirs without cinnamon first, then add cinnamon to egg mixture and make yours!
And………….cause I am a Dixie gal, GRITS, the long cook king smothered in melted butter.

By: Stacey

Stacey — Tue, 08 Jan 2008 01:39:22 +0000

Thanks for the pear recipe – I love ginger and think I’ll try it next time. I’ll often go for vegan frozen waffles topped with fruit – fresh berries in the summer and sauteed apples the rest of the year. I slice a mix of any apples I have on hand and cook them in a skillet with a little oil, cardamom and maple syrup. For most of the cook time, the skillet is covered and the apples are stirred occasionally until soft enough to serve over waffles, oatmeal, millet, etc.
For a more time consuming, more ingredients, more dishes to do brunch dish, I can’t say enough good things about the biscuits & gravy from Isa Chandra Moskowitz’s Vegan With a Vengeance. Served with fresh fruit and greens, it is absolutely the most delicious.

By: David Ilan

David Ilan — Mon, 07 Jan 2008 18:26:42 +0000

I enjoy making my own challah, and have experimented with adding my own preferences. Like blueberries and maple syrup, it makes a great challah, sweet, and almost pancakey. If I’ve any leftover (almost never) it makes a great french toast, and with a little extra maple syrup drizzled on top, it’s a slice of heaven!
David Ilan

By: Leah Koenig

Leah Koenig — Mon, 07 Jan 2008 18:23:56 +0000

Wow – yeah, that french toast casserole is out of this world, Anna! Definitely not on the “healthy” side with a stick of better and cup of brown sugar melted at the bottom…but totally worth the heart attack. p.s. three cheers for dad humor.

I’m with you on the fruit topping Karen, though I usually sweeten mine with maple syrup instead of sugar so that I get the two-for-one.

By: Karen

Karen — Mon, 07 Jan 2008 17:28:23 +0000

I look forward to Sunday brunches. I like to make pancakes (half whole wheat, half white) using the recipe from Deborah Madison’s Vegetarian Cooking for Everyone. I make a quick fruit compote using a bag of frozen berries and sugar on the stove top. Though we have maple syrup too, I like my pancakes topped with fruit and unsweetened (Seven Stars) yogurt.

By: Anna Stevenson

Anna Stevenson — Mon, 07 Jan 2008 02:09:10 +0000

oh brunch! how delightful!
what about that baked french toast recipe — was that yours? oh so rich but oh so good….
this morning we had scrambled eggs w/ onion and za’atar, and challah toast (my dad calls it hallatosis — typical dad humor). yup, a fully respectable way to start the day…