Sizzling Pink and Zebra Print Bridal Shower- A Gorgeous Combo! by Paula Benz

Amy Atlas Dessert Bar Contest, Dessert Buffet Bars, parties

Sizzling Pink and Zebra Print Bridal Shower- A Gorgeous Combo! by Paula Benz

No Comments 28 April 2012

Thank you Paula Benz. Its so inspiring to the combined mother-daughter efforts for this truly beautiful table. The colors, varying candy container heights, different shapes and textures of the confections are true a visual sweet treat! Thanks so much for sharing your special bridal shower with us! Marlene

p.s. I will add this one to our dessert pics entries for the Amy Atlas Sweet Designs Brand NEW Book!

Check out some more dessert bar pics HERE. More to come this week!

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Sweet Designs: Bake It, Craft It, Style It

“Hi Marlene,

For my shower, my mom and I worked day and night putting it all together. I knew I wanted to have a candy bar and got tons of inspiration from Amy Atlas site.  Desserts were made by Shirley C. Mamiye and Mari Gindi. My invitation was hot pink and zebra and the entire party stemmed from there. From table cloth, to flowers, to finding hot pink (and only hot pink) candy!, we worked really hard to tie it all together. Paula Benz”

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Creme Brulee French Toast for Mother’s Day

kosher dairy recipes, kosher recipes, mothers day recipes

Creme Brulee French Toast for Mother’s Day

No Comments 28 April 2012

This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

Serves 6-8 people, Dairy

Ingredients:

  • Challah bread cut into 1 inch thick slices, trimming crust
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 Tablespoons corn syrup
  • 5 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • Powdered Sugar for garnish
  • Large Pyrex or oven to table baking dish

Directions:

In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

Recipe adapted from The Food Network

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