Reheating time: 10-15 minutes

OK FULL DISCLOSURE: you’re probably really upset about the french toast situation. Well, I have a funny story for you. Earlier this week, I ordered a bunch of brioche loaves- cause they take a long time to make, and the volume we’re doing warrants a few days’ lead time on things like that. So, all set, brioche is good to go, no problems. Right? Nope! Order arrives, and surprise! It’s all brioche HOT DOG BUNS. Hot dog buns. Not the beautiful braided loaves that we usually get, nope, HOT. DOG. BUNS. At this point, it’s 100% too late to do anything about it, so being crafty as heck, we decided to chunk them all up and make some french toast bread pudding. We basically took the custard that the french toast is usually soaked in, and tossed all the cubed freaking HOT DOG BUNS in the batter- stuffed them into some loaf pans, and baked them to perfection. Cooled, and portioned into big ol’ bricks of french toasty deliciousness, no harm done. I was gonna send an email, but I figured this would be fine. Besides that, the dinner… erm… breakfast, is phenomenal. Grass fed beef shakshuka (sans eggs, cause reheating eggs is WEIRD) is ALL I EVER want to eat. Ever. Everything spiced homefries? Fugghedabouddit. And, somehow, this dinner (breakfast!) comes with dessert. 

Get in there!

For the shakshuka:

To bake, or to sautee? That is one of the many questions that people all over the world are probably asking right now. It’s a very confusing time. Let’s just do both.

If you’ve got some eggs at home, great! If you don’t, it doesn’t matter! In a large cast iron skillet or other oven safe/stovetop vessel, warm the shakshuka over medium heat until it’s bubbly and hot. Crack a couple eggs in there (or, don’t), and pop the whole pan in the oven. Bake at 425F, until the eggs are cooked to your liking, and it’s nice and hot. Probably 8-12 minutes, with 8 being runny and 12 being hard cooked. I like runny! Once the eggs are cooked (or not), it’s ready!
For the homefries:

Bake these on a sheet tray lined with aluminum foil for just about the same time as the shakshuka. I honestly would probably just throw them right in the same vessel that you’re warming the shakshuka in, on the side of the pan maybe. Less dishes! You can also microwave, pan fry, air fry, broil, grill, or just go at them cold. Hot homefries = delicious homefries. These are the perfect pairing for the shakshuka, so make sure they end up in the same bowl!

For the french toast:

Nonstick pan! Warm a nonstick or well seasoned cast iron over high heat, and melt some butter in there to coat. Sear the piece of french toast bread pudding in the foamy butter until golden brown and crispy, flip, and repeat. Once pan fried to perfection, top it all off with that amazing strawberry rhubarb dulce de leche maple syrup. That’s a mouthful! 

For the parfait:

Easiest thing you’ve ever done. Mix it all up with a spoon, and devour. There’s something so special about simplicity, and this parfait is simple, and delicious. 

That’s it! Happy breakfast for dinner everyone, and thanks for being so cool 🙂