Want recipes for the delicious dishes you’ve seen on aspireTV’s Butter + Brown? You’ve come to the right place! They’re super easy — and your friends and family will wonder how you’ve become a master chef!
PB&J French Toast
Yield: 6 servings
4 cups quartered fresh strawberries
1/4 cup orange juice
1/4 cup sugar
1/4 teaspoon kosher salt
Peanut Butter French Toast:
6 cups peanut butter flavored corn and oat cereal (recommended: Cap’n Crunch Peanut Butter Crunch)
3 cups heavy cream
7 eggs, lightly beaten
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 loaf brioche bread, cut into 1-inch slices
6 tablespoons butter, divided
powdered sugar, to serve
Combine the strawberries, orange juice, sugar, and salt in a small pot. Place over medium heat and bring to a simmer. Stir, then reduce heat to low. Cook until the fruit has softened and a jam-like consistency is achieved, about 45 minutes. Cover and keep warm.
Bring a large cast-iron griddle to medium-low heat.
Pour the cereal into a food processor fitted with the blade attachment. Pulse until the cereal is in small, coarse crumbs (roughly the texture of Japanese bread crumbs).
In a large, shallow dish, combine the cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Whisk to combine. Pour the cereal crumbs into a second shallow dish.
Soak 2 slices of bread in the cream mixture for about 30 seconds on each side, shake off the excess, then land in the cereal crumbs. Coat both sides and the edges, then land on a baking sheet lined with a rack. Repeat with remaining slices bread.
Working in batches, fry the prepared bread on the griddle until golden brown and toasted, about 5 minutes per side. Reserve on a baking sheet lined with a rack. Use the butter between batches to keep the griddle greased.
Serve warm with the strawberry Jelly and powdered sugar.
Yield: 4 to 6 servings
1 pound thick-cut bacon
1 cup light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes
Preheat the over to 375ºF.
Line two baking sheets with foil and baking racks.
In a small bowl, combine the brown sugar, black pepper, and red pepper flakes. Divide the bacon between the two baking sheets and arrange in a single layer. Do not leave space between the slices. Use a spoon to generously season the bacon with the brown sugar mixture.
Roast 15 minutes, rotate the pans, then roast until the bacon is crispy and caramelized, about 25 additional minutes.
Baked Italian Eggs
Yield: 6 servings
2 tablespoons butter
2 (8-ounce) bags fresh spinach
non-stick cooking spray
1 (8-ounce) can crushed tomatoes
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
Chiffonade basil, to garnish
Preheat the over to 375ºF . Bring a full kettle of water to a boil.
Place a large pan over medium heat with the butter. When the foam subsides, add the spinach and cook until wilted, about 8 minutes. Transfer to colander. When cool enough to handle, gently press the spinach to remove the excess moisture.
Generously coat 8 (6-ounce) ceramic ramekins with non-stick cooking spray. Divide the cooked spinach between the ramekins, followed by the crushed tomatoes. Crack 1 egg into each ramekin, followed by 1 tablespoon heavy cream and 1/2 tablespoon cheese. Season with salt and pepper to taste.
Place a (9-by-13) baking dish on the rack of the oven. Place the ramekins in the baking dish, then pour the boiling water into the baking dish so it comes halfway up the sides of the ramekins.
Bake until the egg whites are set and the yolks are still runny, about 12 minutes.
Use tongs to remove the ramekins from the water bath and land on a dish towel.
Garnish with a pinch of basil and serve hot.
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