Mother's Day brunch idea from the Baronette Renaissance Hotel - FOX 32 News Chicago

Mother's Day brunch idea from the Baronette Renaissance Hotel

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Get this recipe courtesy of chef Brian Kanak from the Baronette Renaissance Hotel in Novi. Learn more about their Mother's Day brunch offerings on May 11 at www.thebaronette.com.

Apple/Cranberry French Toast Casserole
(Yield 15 4-oz ramekins)

Ingredients
Brioche Bread - 12 cups
Cream Cheese Mousse - 12 oz
Apples, Small Dice, Sautéed - 1 ½ cups
Dried Cranberries - ½ cups
Eggs - 8
Heavy Cream - 1 cup
Milk - 1 cup
Maple Syrup - ¾ cups
Cinnamon - 1 Tbsp
Nutmeg - 1 tsp
Granulated Sugar - ¾ cup
Confection Sugar - ¼ cup

Method
1. Spray ramekins with pan spray
2. Place diced bread in a 300 degree oven until it dries and just starts to brown on the corners
3. Mix eggs, cream, milk, syrup, cinnamon, nutmeg and granulated sugar together to form a smooth custard base.
4. Add bread , Sauteed apples and Dried Cranberries to the mixture and toss gently to just combine.
5. Whip the cream cheese until l light and fluffy
6. Take the cream cheese mouse and pipe into the middle of the casserole
7. Cover with foil and bake in a 300 degree oven for 20 minutes, uncover and bake for 10 to 15 more minutes until the tops are golden  brown and cooked all the way through. 
8. Just before serving sprinkle with confection sugar

Peanut Butter Whipped Cream

Ingredients
Heavy Cream - 3 cups
Peanut Butter - 1 ½ cups

Method
1.  WHIP PEANUT BUTTER WITH THE KITCHEN AID PADDLE ATTACHEMENT UNTIL SOFT AND FLUFFY.
2.  REMOVE FROM THE BOWL AND RESERVE.
3.  IN THE SAME KITCHEN AID BOWL, POUR IN THE CHILLED CREAM AND WHIP WITH THE WHISK UNTIL STIFF PEAKS.
4.  LIGHTLY FOLD IN THE PEANUT BUTTER WITH A RUBBER SPATULA - DO NOT OVERMIX.
5.  RESERVE UNDER REFRIGERATION FOR SERVICE.

Nutella Whipped Cream

Ingredients
Heavy Cream - 3 cups
Nutella - 1 ½ cups

Method
1.  WHIP Nutella WITH THE KITCHEN AID PADDLE ATTACHEMENT UNTIL SOFT AND FLUFFY.
2.  REMOVE FROM THE BOWL AND RESERVE.
3.  IN THE SAME KITCHEN AID BOWL, POUR IN THE CHILLED CREAM AND WHIP WITH THE WHISK UNTIL STIFF PEAKS.
4.  LIGHTLY FOLD IN THE Nutella WITH A RUBBER SPATULA - DO NOT OVERMIX.
5.  RESERVE UNDER REFRIGERATION FOR SERVICE.
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