Brunch Date

It’s not brunch with the girls unless one of us is in our clothes from the night before… 

This past week has been extraordinarily busy filled with work meetings, events and a gorgeous dinner party. I even managed to squeeze in some much needed gym time, which has undoubtedly helped relieve some unnecessary stress {located right above my shoulders – yelp}. To celebrate this week's triumphs, Sunday brunch is definitely in order with my favorite gals.

Brunch is unquestionably one of my favorite meals of the week. There is something so satisfying about waking up lazily {after a long night of errr… socializing}, throwing on a comfy maxi dress, slipping on some shades to cover the lack of sleep and joining your favorite people for some mimosas and some soul-satisfying food.

Here are my top 5 places to brunch it up in Napa and Sonoma. Now, go get your brunch on! 

• Boon Fly Café - Carneros
• Fremont Diner – Sonoma
• Brix Buffet Brunch – Napa
• Redd - Yountville
• El Dorado Kitchen – Sonoma

Here’s a peek of some of my favorite brunch dishes. My mouth is watering already…

Just Peachy Bread Pudding

[quote][typography font="Homemade Apple" size="22" size_format="px"] Good food isn't a treat, it's a necessity...[/typography][/quote]

Throughout the summer, I’ve become obsessed with peaches {in pie, in sangria, in fruit salad, by themselves, you name it!}. I recently came across the most delicious peach bread pudding at El Dorado Kitchen in Sonoma Square and couldn’t resist recreating this delectable treat at home.

The key to making a stellar bread pudding is to use stale, day old bread. Yes, it’s true. So the next time you’re about to toss that day old bread, stop and rethink that decision. In my opinion it's great for breakfast or dessert and is real comfort food that will welcome you home, soothe you, and fill the house with enticing aromas…

P.s. For all you foodies out there, get inspired and take a peek at FoodPornDaily {click, drool, repeat!}.

{Sourdough bread is my favorite!}

{White peaches from the farmer's market}

{Cut the peaches into small slices}

{Let the wet mixture sit for 10 min}

{First batch ready for the oven! Ole!}

Dalia’s Peachy Bread Pudding

Serves: 6-8 people Cook time: 35-40 min

Ingredients

• 1 1/2 cups granulated sugar
• 4 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups of cubed stale sourdough bread
• 2 cups of chopped peaches
• 1 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans

Ingredients for the sauce:

• 1/2 cup granulated sugar
• 1/4 cup (1 stick) butter, melted
• 1 egg, beaten
• 1 teaspoons pure vanilla extract
• 1/4 cup brandy

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan or use individual ramekins.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and chopped peaches and let sit for 10 minutes.

In another bowl, mix and crumble together the brown sugar, butter, and pecans.

Pour bread mixture into prepared pan or ramekins. Sprinkle brown sugar/pecan mixture over the top and bake for 35 to 40 minutes, or until set. Remove from oven.

Directions for the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Lightly drizzle the sauce over bread pudding and enjoy. ¡Ole!