Hi m’loves! Your Resident SoPhi Baker is back and… yea I really don’t need a lengthy into and this recipe is so *reminisces* it doesn’t need a picture to accompany it… just trust me. Had the opportunity to connect with a few of the team at SoPhi Weekend and one of the best parts imo was our big morning breakfasts. Yall know im not one for sharing my kitchen but when Keysha mentioned this heavenly amazingness i bowed down and even helped shop for groceries lol. Thank you soooo much @MsJerseygrl for sharing your recipe! (i didn’t want to but i have a job to do… or whateva)
To the kitchen…
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9in) inch round loaf Challah bread (make sure you get it fresh from the bakery section)
5 large eggs
1 1/2 cups half and half
1 teaspoon Grand Marnier
1/4 teaspoon salt
Preheat oven at 350. Melt first 3 ingredients in saucepan, just until mixture begins to boil and turn brown, like caramel. Pour into buttered 9 x 9 baking dish. Arrange bread evenly over caramel. Whisk next 6 ingredients (eggs through salt) and pour over bread. Let bread soak for 5 to 10 minutes. Bake covered for 30-40 minutes with the last 5-6 uncovered. Serve with strawberries, blue berries or if you’re feeling fancy with a cream cheese icing.
Something different for yall to try… and i promise you there was none leftover. As always, venture through the Cakes & High Heels section for more ideas; be as adventurous in the kitchen as your heart desires! We love feedback and recommendations for future Cakes and High Heels Posts. Feel free to tweet me (@DreaOnassis) anytime with your baking questions, in the name of all things “from scratch,” your Resident SoPhi Baker is here to help! For all of your baking needs, also check out HoneecakesBakery.com!