Ok, y’all, one month til Valentine’s Day. Are you ready?
Valentine’s Day is a big deal here around Dessert For Two. This is the time of year when couples bake teeny tiny desserts to share. Personally, every day is Valentine’s Day for us, but that’s not as romantic as it sounds: every day as Valentine’s means petite dishes with chocolate smears and egg white traces constantly piled high in the kitchen. It also means 3 batches of the same dessert with post-it notes on each with a harsh rating card. All responses will be over-analyzed and held against you. (Do you hear that Mr. Dessert For Two??)
So, like I was saying, I love Valentine’s Day. I always have. Even when I was single in college, it was the one time of year that I would send cards to all my family members. For some reason, I can’t be bothered with Christmas cards, but pink cards with hearts make me giddy. Last year, I compiled a Valentine’s Day Desserts For Two list. If you don’t see anything that strikes your fancy, browse my entire recipe index; everything is scaled down to serve two! If your sweetheart’s favorite dessert is an out-of-season pumpkin dessert, I’ve got you covered.
This year, I thought I would start a Breakfast In Bed For Two series.
Starting now, I will be bringing you romantic breakfasts that serve two while you snuggle under the covers with your loved one. Be careful with the maple syrup. It stains white comforters something fierce.
- 4 slices French bread, slightly stale
- ½ cup heavy cream
- ½ cup milk
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup
- 3 tablespoon brown sugar
- ½ of a vanilla bean
- 2 large eggs
- 1 teaspoon orange liquor (optional)
- 2 teaspoons sugar
- Have ready a small baking dish with a 3-cup capacity. Lay the bread slices in a shingle pattern in the baking dish and set aside.
- In a small saucepan, combine the heavy cream, milk, butter, brown sugar and corn syrup. Slit open the vanilla bean and scrape the seeds into the saucepan too. Bring the mixture to a scald while stirring occasionally. A scald is when bubbles form around the edge of the pan only; the mixture should not boil. Pour the mixture into a shallow dish to cool slightly before whisking in the eggs and orange liquor. Pour this mixture over the bread slices, cover and let soak in the fridge for at least 6 hours or overnight.
- Before baking, remove the dish from the fridge and let come to room temp while the oven preheats to 350. Bake for 33-38 minutes, until the custard sets and slightly pulls away from the edge of the pan. The bread slices should be browned. Before serving, sprinkle the 2 teaspoons of sugar on top and torch with a creme brulee torch.
- Serve with maple syrup or unsweetened whipped cream.