Weekend Away

Weekend Away

I find myself staying at more homes than hotels whenever I travel, and have a small obsession with AirBNB.  Most of the time I find that not only can I save more money on my lodging, but I hate eating out for 3 meals a day.  Having a house lets me eat breakfast “at home” and pack a quick lunch to go, allowing me to splurge on a great dinner!  This past weekend I rented a house with eight of my closest friends and was tasked with cooking breakfast on Saturday.  Sounds good, super easy, I’ll whip up some French toast and have it with a side of bacon. WRONG This would have been easy if it was just me and my husband, but not so much when cooking for 8+ people.  The problem was that it took too long to get everyone food as I had 8 starving friends begging for the next piece of French toast.   What I should have done is batch cook them. Lesson learned.  



  • 1 loaf Jessica’s Brick Oven French Toast Swirl
  • 6 eggs
  • 1 cup milk
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened


Preheat the oven to 375 degrees F with a rack in the middle of the oven.  Whisk together eggs, milk, sugar, vanilla, cinnamon and salt until fully combined.

Butter baking sheets liberally.  Dip bread in the egg mixture until saturated, and transfer to baking sheets. Bake for 12 minutes at 375. Increase oven temperature to broil and cook until golden brown, approximately 2-3 minutes. Repeat with a second baking sheet.

Serve with butter and powdered sugar or maple syrup and enjoy!

East Coast Lobster Rolls

East Coast Lobster Rolls

Prep Time: 15 minutes         Total Time: 30 minutes         Serves: 4


1 1/2 lb ground sirloin
1 tsp salt
1/2 tsp freshly ground pepper
4 slices smoked Gouda cheese
1/4 cup roasted garlic mayo
4 Jessica’s Brick Oven Gourmet Brioche Sandwich Rolls
1 cup arugula leaves
1/2 small red onion, sliced into rings
4 slices tomato
8 slices cooked bacon


Preheat the grill to medium-high heat; grease the grate well. Form the ground sirloin into four 5-inch patties. Season all over with salt and pepper.

Grill for 10 minutes or until cooked through. Top each patty with a slice of cheese. Cook for 1 minute or until melted.

Spread some mayonnaise on the bottom half of each roll. Top with arugula, red onion, tomato, bacon and a cooked patty.

Tip: Toast the rolls on the grill during the last minute of cooking, if desired.