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1/2 loaf of Challah Bread, cut into 1-inch cubes 3 cups heavy cream 5 large eggs 2 Tbsp. fresh ground cinnamon 2 Tbsp. hazelnut extract 1/4 cup brown sugar 1/2 cup raisins 1 Tbsp. kosher salt 2 each, star anise 2 bananas, sliced Salted banana caramel for garnish Cut Challah bread into 1-inch cubes. Whisk together eggs and heavy cream until smooth texture. Add sugar, cinnamon and star anise then whisk. Refrigerate mixture overnight. Strain, then pour egg mixture over bread and gently mix so all the bread soaks up egg mixture. Add raisins. Bake in 350-degree oven for 45 minutes, until golden brown. Top with sliced bananas, drizzle caramel over top and sprinkle a little salt. Created by Trevor Higgins, Sous Chef at ROOST at Hyatt Downtown, Greenville. Photo by apium on Flickr Creative Commons. 

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Lost in Auraria with Tim Westover. Deep South events on John Kennedy Toole and Flannery O'Connor. Anne Rice's New Orleans apartment swap. Banned books & October reads. Famous literary characters in real life. Fairhope's Grand Festival of Books this weekend. And new fiction in Southern Voice. Happy Literary Friday!

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