Kenmore Live Studio: Christmas Breakfast w/ Meli Cafe – Gourmet French Toast & Bread Pudding Recipes

Here at the Kenmore Live Studio Meli Cafe Executive Chef Georgacopoulos demonstrates how to prepare Egg Nog French Toast and Panettone Bread Pudding. Watch to learn how to prepare a delicious holiday breakfast from an expert chef!

Chef Frank Georgacopoulos then delivers the Genius Tip of the Day. Watch to learn a great tip that will definitely come in handy around friends and family – especially around the holidays!

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Recipe: Eggnog French Toast
Chef: Frank Georgacopoulos, Meli Café
Yield: Makes 8 servings

4 cups purchased eggnog
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 Loaf brioche, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar

Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13″ x 9″ x 2″ glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar and fresh whip cream.

Recipe: Panettone Bread Pudding with Brandy Sauce
Chef: Frank Georgacopoulos, Meli Café
Yield: 8 to 10 servings

Sauce Ingredients:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup Brandy
2 teaspoons cornstarch

Bread Pudding Ingredients:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
½ raisins
1 1/4 cups sugar

To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the brandy and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The brandy sauce can be made 3 days ahead. Cover and refrigerate. Re-warm before serving.)

To make the bread pudding: Lightly butter a 13″ x 9″ x 2″ baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, raisins, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350 degrees F.
Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.


eventName: Special Event Christmas Sweet Tooth
eventLiveDate: 12/22/11
talentName: Frank Georgacopoulos
segmenttypeID: 13

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