It was unique day to say the least. We booked a secluded camping spot on top of Palomar Mountain. We took a thirty minute drive up a very vertical winding road leading to a mountaintop hidden gem. This outdoor camping hub garnered great views amid wandering goats and giant wild mountain dogs. The sweet kind. The dirty kind. We savored the night until the next morning our outdoor camping oasis was interrupted by a blast of freezing rain and 40 mph winds. Pretty soon mud caked the entire mountain. Mud all over our tent, all over our campfire pit. All over our dog sage’s feet and belly. We lucked out because the same mountain witch lady who rented us the camping spot also had a classic winter cabin for rent on the same mountain. So, alas, we persisted and moved out muddy selves into the cabin. Left our muddy shoes by the door. Dried our socks on the heater. This dish is perfect for a cold winter morning in a log cabin so that’s exactly where we made it. It will comfort you in many ways. Sweetness. Warmness. Fullness.
PREP TIME: 10 mins COOK TIME: 30 mins TOTAL TIME: 40 mins
Ingredients
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup dark brown sugar
- 1 tablespoon cane sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground nutmeg, divided
- 1 stick butter, frozen and cut into small cubes
- 8 large eggs
- 1 1/2 cups heavy cream
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
- 1 medium sized french baguette
- 3 tablespoons warm maple syrup
- Sprinkle of powdered sugar
- Fresh raspberries and blackberries for garnish
Instructions
- Sift your flour into a large bowl. Add in your brown sugar, chopped pecans, and cubed butter.
- Mix and squeeze with your hands until the dry ingredients are all incorporated with the butter. You should have some nice chunky crumbles.
- Take your baguette and tear into small rustic sized pieces. Set aside.
- In a medium sized bowl, crack your eggs and then add cinnamon and salt.
- Add your vanilla and cream the bowl before whisking everything for three minutes.
- Toss in your bread pieces. With a spatula, fold the bread in the bowl until it soaks up most of the liquid.
- Scrape it into an oiled loaf dish. Sprinkle on your crumb topping before baking in the oven at 350 degrees for thirty minutes.
- When it’s ready, take out of the oven and let it cool for five minutes.
- Slice a slab onto a plate, drizzle with warm maple syrup. Dust with powdered sugar and garnish with fresh berries. Enjoy!
