Oh my goodness, you guys.
I can’t stop crying.
We put the tree up. I cried. We put the stockings up. I cried. Haley told me she loved me…unsolicited. I CRIED.
And I’m pretty sure this is the last Christmas she’ll believe in Santa. She’s already questioning everything. *sobs uncontrollably*
I also can’t stop eating <<< maybe it’s because I can’t stop crying.
Or maybe it’s because there’s just so much good food going on in my kitchen right now. I want to eat everything. I’m not even hungry.
I made this Brioche Bake last week and stood there grazing on it out of the pan. Then Paul walked over. And instead of knocking some sense into me…he pulled out another fork and joined me. #enabler.
This is a perfect recipe for Hanukkah brunch or Christmas breakfast. And I love that you can prep it the night before, so in the morning you can focus on unwrapping gifts. And hugging. And the crying.
Oh! And p.s. – a bunch of my blogger peeps and I got together to give away a KitchenAid Stand Mixer. Surely, that ought to make one lucky person cry! (Scroll down for the widget to enter. Sometimes it takes a minute to load, so please be patient!)
- 1 cup brown sugar
- 1/3 cup unsalted butter
- 1/4 cup amaretto liquor
- 2 tablespoons light-color corn syrup
- 1 loaf (12 ounce) brioche or challah, cut into 8 slices
- 4 eggs
- 2 cups whole milk
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups blackberries
- 2 tablespoons sugar
Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside.
In a small saucepan, combine sugar, butter, amaretto, and corn syrup; bring to a boil, stirring continuously, for 1 minute. Pour mixture into prepare baking dish. Arrange bread slices over the sauce.
In a medium bowl, whisk together the eggs, milk, salt, and nutmeg. Pour evenly over the bread. Press lightly with a rubber spatula to moisten all the bread. Cover and chill for 4-24 hours.
Preheat oven to 350 degree F. Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean and the top is lightly brown.
Let stand for 15 minutes before serving.
While the casserole is resting, combine blackberries with the sugar in a small bowl. Lightly crush the berries with a fork; let stand until a syrup forms, stirring occasionally.
Slice brioche and invert onto plates. Spoon berry mixture over each serving.
Brioche is a rich butter and egg French bread with a beautiful brown crust. If you can’t find it, substitute challah or a sweet egg bread. There’s no real substitute for amaretto - don’t skip it!