Daily Loaf

There’s nothing better than a warm slice of banana bread for breakfast slathered with some butter, and maybe even jam. Or peanut butter. I love the two tastes together in a sandwich, so why not put them in bread form? I decided to go a little nutty and combine the two for this quick bread concoction.

Quick breads (like this one) are very versatile and super easy to make, even for you novice bakers, and for those, like me, who are lazy and hate to measure out a jillion ingredients and wait for dough to rise, etc., etc. They also make a great treat for breakfast or a snack.
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When you take the flavors of classic french toast and marry them with the techniques used to make bread pudding, the result is quite magical. It’s also super convenient, as you can prepare it the night before then bake and serve hot from the oven in the morning without any fuss. All you need alongside is a good cup of coffee and some crisp, salty bacon to start your day off with a smile.

Although many recipes turn to french baguette when making a bread pudding-style dish, my preference is for a richer and more delicate selection in the bakery aisle. I used buttery brioche for this batch, however I typically reach for challah bread if I’m able to find it. Your bread selection will make the difference between a more flaky, puffed result vs. a more crumbly and dense pudding.

Here are some ideas on how to add another dimension to the dish, and customize it depending on what you’re in the mood for:

~Mix in chopped pecans or walnuts before baking to add some crunch

~Toss julienned apples in with the bread mixture and serve with cinnamon infused whipped cream

~Macerate fresh strawberry or peach slices with a sprinkling of sugar, and spoon over the top after baking

~For a rich topping, whip mascarpone cheese with vanilla bean and sugar until sweet and creamy

The recipe: Read the rest of this entry »