Cinnamon Pain Perdu

I made this for my in-laws for brunch this morning, and it was a big hit. Could easily pass for a dessert, also.

Cinnamon Pain Perdu
1 loaf Greenlee's Best Cinnamon Bread
6 eggs
1 c 1% milk*
½ c half and half*
1 ½ tsp salt
1 ½ tsp vanilla extract
2 Tbsp Grand Marnier
2 Tbsp sliced almonds
Nonstick cooking spray

For serving:
2 ½ c sliced strawberries
¼ c powdered sugar

* Or just use 1 ½ cups whole milk

Preheat oven to 350.

Spray one large baking dish (or two small/medium baking dishes) with cooking spray. Layer in the slices of bread, overlapping slightly. In a bowl or very large measuring cup, combine the eggs, milk, half and half, salt, vanilla and Grand Marnier. Pour the egg mixture over the bread and let it soak up for about 5-10 minutes (press down on the bread a little to make sure every bit of it soaks up some of the custard). Top with sliced almonds, and bake for 40 minutes, or until the pain perdu is slightly puffed and golden brown, and there are no soggy bits.

Cut into 10 pieces, and serve each slice with a little sifted powdered sugar and some sliced strawberries.

Spinach-Mushroom Frittata

Spinach-Mushroom Frittata
Originally uploaded by snarkmeister.

D had a late shift at the hospital today, so he didn't have to leave until lunchtime. To celebrate, I whipped up this simple frittata (while I was on my staff meeting phone call! It's THAT easy) for brunch.

Spinach-Mushroom Frittata

1 Tbsp EVOO
1 Tbsp butter
1/4 c diced onions
1/2 c sliced mushrooms
1 c loosely packed fresh spinach
4 eggs
splash of milk or half-n-half
Few shakes of Tabasco (optional)
2 Tbsp Boursin cheese, crumbled
1/4 c shredded cheddar cheese
salt & pepper, various dried herbs/spices (I used a prepackaged grilling rub that I got via my wine club a while back; it's got rosemary, onion, garlic, red pepper flakes, and some other stuff)
1/4 c chopped parsley

Preheat oven to 350°.

In an oven-proof 10" skillet, sautee the onions and mushrooms in the oil and butter over medium heat until the mushrooms are browned and the onions are soft & translucent. Add the spinach and let it wilt a bit. In the meantime, mix up the eggs with the milk (or half-n-half), Tabasco (if using), salt & pepper, and spices. Crumble in the Boursin cheese (a soft, spreadable garlic-herb cheese). Pour the egg mixture over the veggies, and top with the shredded cheddar cheese. Pop the whole thing in the oven for 10 minutes, then broil for another minute or two to puff it up and get the cheddar all golden brown and delicious. Cut into four wedges, garnish with chopped parsley, and serve immediately.

This was the perfect amount for two people, but if you're serving other stuff (like fruit, toast, etc.) you can probably stretch it to four people.