If you've been reading along, you'll recall that least year, Laura and hosted
a brunch to celebrate the New York City marathon, which conveniently passes right by our apartment. If you've never experienced the marathon, it is hard to imagine how much fun it is to stand out there on the street, cheering and high fiving the runners as they run a seemingly super-human distance. It is also particularly great to be able to pause and reflect on their amazing accomplishments by eating ridiculous amounts of french toast and eggs.
In other words, let me tell you what I made for our second annual marathon brunch.
That's boozy french toast (as discussed in
my second blog post ever), with amaretto, eggs, milk (or cream? doesn't matter really), a little sugar and some cinnamon. I let it soak in the egg mixture and then baked it in the oven. I served it with fresh whipped cream, candied pumpkin seeds and roasted banana ice cream. Oh, and a little maple syrup. Just in case there wasn't enough deliciousness piled up on there. The roasted bananas get really lovely and caramelized, and because the fruit is so naturally sweet, you barely need to add any sugar. (My only thought is that this might be even better if there was an egg custard base, because it wasn't quite as creamy as it could have been. But I am afraid of egg custards because the only time I tried to make one it broke so I'll take a slightly crystallized ice cream over prolonged stove-top trauma.)
