Sunday Brunch

John and I had friends over for brunch today. We were really hoping that by inviting people to our place we would be tempting fate. Instead we had a very uneventful, but fantastic brunch. We made two new dishes from a crock pot cook book I recently acquired along with our usual frittata and fruit salad standbys. Both were good, but very sweet, so next time I might just make one of them and choose something more savory. Here are the recipes:

Oatmeal Creme Brulee (Crockpot)
4 c. water
3 c. quick-cooking oats
1/2 tsp salt
6 egg yolks
1/2 c granulated sugar
2 c. whipping cream
1 tsp vanilaa
1/4 c packed light brown sugar
fresh berries (optional)

1. Coat crock pot with nontstick cooking spray. Cover and set on High heat. Meanwhile, bring water to a boil. Immediately pour into preheated crockpot. Stir in oatmeal and salt, cover.
2. Combine egg yolks and granulated sugar in a small bowl. Mix well; set aside. Heat cream and vanilla in a med. saucepan over med. heat until mixture begins to simmer (DO NOT BOIL). Remove from heat. Whisk 1/2 c. of hot cream into yolks, stirring rapidly so yolks don't cook. Whisk warmed egg misture into cream, strirring rapidly to blend well. Spoon over oatmeal (Do not stir).
3. Turn crock pot on LOW. Line lid with 2 paper towels. Cover tightly; cook on low 3 to 3.5 hours or until custard has set.
4. Uncover and sprinkle

Chocolate Stuffed French Toast (start night before)
6 slices (3/4 inch thick day-old challah)
1/2 c. semisweet chocolate chips
6 eggs
3 c. half-and-half
2/3 c sugar
1 tsp vanilla
1/4 tsp salt

1. Butter a large casserole dish. Place one layer of challah down, then 1/4c chocolate chips. Repeat layers and finish with one final bread layer.
2. Mix remaining ingredients together (eggs through salt). Slowly pour over bread. Cover and refrigerate overnight.
3. Back at 350degrees for about an hour. The bread will pouf when finished.