Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.


I created this recipe in honor of my dear Nonna, who still inspires much of my cooking to this day. This is a simple arrangement of fruit and bread, not too sweet so as not to become dessert... I suggest serving espresso with a splash of Bailey's alongside it!

Ingredients: Print Ingredients

• 1 1/2 cups day-old bread, cut into chunks. Sourdough or other dense, chewy bread is best.
• 2 egg yolks
• 1/2 cup half-and-half
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 tablespoons sugar
• 1 cup assorted fruit: blackberries, raspberries, blueberries, apples or pears
• 1 teaspoon brown sugar


Heat oven to 375 F. In a medium-sized bowl, mix together the egg yolks, half-and-half, cinnamon, vanilla and sugar. Stir in the bread chunks, turning the bowl lightly to ensure that the bread is coated on all sides. Toss in the fruit.

Divide the mixture between two or three small porcelain ramekins. Sprinkle with brown sugar. Bake for 10-12 minutes, or until the bread is golden brown on the top. Cool for 2 to 3 minutes before serving.

How To Serve:

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