BRIOCHE

 A couple weeks ago I got a new cookbook by Kathleen Weber called Della Fattoria Bread (for the record I also donated 2 to the library sale - that's the rule - 1 goes in, another has to go out!) I highly recommend it - and this was the first recipe I tried - Brioche - an eggy, buttery, light dough that makes the most amazing loaf! Of course it is so yellow because my eggs are so fantastic - but still it was a beauty to behold - and didn't taste all that bad either! If you want to make it - buy the book because it is time consuming to make - but well worth the trouble as the recipe made 1 loaf of bread and 2 pans of sticky buns - plenty to share!

French Toast topped with apple compote

Egg in a hole

Cinnamon Sticky Buns

I've been doing plenty of incarnations with the bread - day after was Richard's specialty - egg in a hole and then a couple days later I made french toast - and let me say - it was the best ever! Topped with some apple compote (basically diced green apple tossed with a bit of sugar and apple cider and butter in a pan until tender - and then a dash of vanilla and salt) And I think I will freeze the rest and someday soon make my bread pudding to be topped with a bit of vanilla ice cream and some of that warmed apple compote... one last note - the sticky buns were good but I think I've decided I'm more of a cinnamon roll girl - even though I reduced the amount of sugar in her recipe - they were still super sweet. I prefer the type with a bit of cream cheese frosting on top - but the dough was amazing. Next time I will do them like the ones below - just a bit of nuts and brown sugar and cinnamon rolled into the dough and then iced. Xmas morning is coming.... if you are my neighbor you are one lucky ducky ; )

Last years xmas rolls pre-icing