A Blasphemous Brunch

Well, It’s Sunday again, so you know what that means – the best meal ever, BRUNCH! Today’s brunch is brought to you by both Gluttony, and a Benediction cocktail 😉

I don’t really have that much of a sweet tooth, but when I do, I really do. This is a take on the savory strata that I made a little while back, and is an excellent example of just how versatile strata’s can be.

  • 14 Mini Croissants or 8 large Croissants.
  • 8 Large or Jumbo Eggs
  • 1/4 cup Heavy Whipping Cream You can substitue Whole Milk, but why would you?
  • 4 oz Mascarpone
  • 2 tbsp Truvia Brown Sugar Or equivalent of regular brown sugar
  • 1/4 tsp Cinnamon
  • 1/4 tsp Cardamom
  • 1 tbsp Orange Zest
  • 3 oz Amaretto Liqueur Or 1 tsp Almond Extract for those less Boozy Broads out there
  1. Cut the croissants into 2 inch squares, set aside and allow to dry out slightly
  2. Mix all other ingredients in a seperate bowl thoroughly
  3. Set oven to preheat at 350
  4. Combine croissants with liquid mixture, combine thoroughly
  5. Add mixture to greased baking dish
  6. Bake for 35 minutes, till golden brown

Since it’s Sunday, a nice relaxing day, don’t forget to treat yourself like the Queen/King that you are while you partake of this oh so delicious Brunch.

Eat al fresco, the weather is kinda of starting to cooperate 😉

Of course, no Brunch is complete without tasty beverages…I took inspiration for this one from something called a Benediction that I found randomly while looking up B&B Cocktails. I tweaked it (SHOCKING!). Word to the wise, or really just a reminder, this one is strong (umm aren’t they all?) – so partake with caution!

  • 1 oz B&B
  • 3-4 dashes Peychaud’s Bitters
  • Orange peel rosette
  • 1 Maraschino Cherry
  • Prosecco (or other bubbly of your choice!)

Add the B&B to your glass with your beautiful Orange rosette at the bottom and your cherry in the center. Add the bitters, and top with bubbly.

My rosette got a little tipsy and dumped my cherry, but you get the idea 😉

Chin Chin my lovelies!