Is there anything that says “I love you” more than taking the time to prepare a cozy and decadent treat for your S.O. on Valentine’s Day? Start the 14th off on the sweetest note with a delicious homemade brunch in bed. For an extra special touch, set up the tray with a small bouquet of fresh flowers.
Marc Sievers has created the perfect menu for a Valentine’s Day brunch in bed, featuring Triple French Bread Pudding and In the 6th Spritz. Tip: there’s no need to wake up any earlier than the time it takes to pop the bread pudding in the oven, because it can all be prepped ahead of time.
Valentine’s Day Brunch in Bed with Sparkling Wine Spritz
Marc Sievers: There are few things more comforting and satisfying than an utterly delicious bread pudding straight from the oven. My Triple French Bread Pudding is a chicer, more decadent take on a classic, and no less easy to make than your grandma’s version! I thought I would shake things up and try making it with three different types of French breads—baguette, brioche and croissants. You can get all three types of bread from your favorite bakery or grocery store—no need to make them yourself! This dish is good for a breakfast or brunch as well as for dinner with perfectly chilled champagne. For those who like to be able to make meals ahead, my bread pudding is ideal to assemble the night before and bake off in the morning!
Triple French Bread Pudding
Ingredients (serves 8)
- Selection of French bread – 1 pound, cut into 1-inch cubes, an equal combination of baguette, brioche, and plain croissants
- Golden Raisins – 1 cup
- Dark Rum – ½ cup
- Eggs – 8, extra-large, at room temperature
- Half ‘n’ Half – 4 cups, at room temperature
- Butter – 8 tablespoons, unsalted, melted and cooled
- Vanilla – 1 teaspoon
- Honey – ¼ cup
- Cinnamon – 2 teaspoons
- Nutmeg – ¼ teaspoon
- Salt – ½ teaspoon
- Preheat the oven to 350 degrees F.
- Add all of the bread cubes onto a half sheet pan in a single layer. Bake for 15 minutes until lightly golden brown. Remove from the oven and set aside.
- In a small bowl, add the raisins and rum. Microwave on high heat for 90 seconds. Set aside.
- Next, in a large bowl, add the remaining ingredients. Whisk until well-combined.
- Add half of the bread cubes to the bottom of a 3-quart baking dish. Scatter over the raisins and add the remaining bread cubes. Slowly pour over the custard. Using your hands, gently press down the bread to help it absorb the custard. Cover the dish with aluminum foil and refrigerate for 8 hours or overnight.
- When you are ready to bake, remove the sheet pan from the oven. Cut two large slits in the top of the foil. Place the foil-covered dish onto a half sheet pan lined with parchment paper and then into a cold oven. Set the oven to 350 degrees F and allow the oven to preheat. Once it has reached the proper temperature, set a timer for 30 minutes and bake.
- After 30 minutes, remove the foil, and continue baking for another 35–45 minutes, until it is puffed up and golden brown. Remove from the oven and allow to cool slightly before serving.
Tip: I love serving this alongside warm pure maple syrup and a bowl of fresh berries.
Marc Sievers: The only thing better than Paris is having cocktails in Paris! While testing and photographing my cookbook French Omelettes last spring, I was inspired to make my own version of a cocktail on the menu at Ralph’s Paris in the 6th arrondissement—in the stylish Saint-Germain-des-Près neighborhood. My In the 6th Spritz is equal parts refreshing and bubbly, with a sophisticated citrus flavor, thanks to grapefruit juice and orange liqueur. It is a perfect celebratory cocktail for all occasions, big and small. Santé!
In the 6th Spritz
Ingredients (serves 6)
- Grapefruit Peel – 6 strips, 2-inches long
- Grapefruit Juice – 4 ounces, freshly squeezed
- Rosé Wine – 1 bottle (750ml), chilled (Provence rosé like AIX Rosé recommended)
- Orange Liqueur – 4 ounces (Cointreau recommended)
- Sparkling wine – 1 bottle (750ml), chilled (Loire Valley sparkling like Bouvet Ladubay Cremant de Loire recommended)
- Fill six large-stemmed wine glasses with ice. Rub the rim of each glass with strips of grapefruit peel. Nestle the peels into each glass. Set aside.
- In a large pitcher, add the grapefruit juice, chilled rosé, and orange liqueur. Stir to combine.
- Divide the cocktail evenly between the six glasses and top with a generous pour of chilled champagne.