coolkitchenbro

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Crispy on the outside, soft and custardy on the inside—this is French toast taken up a notch. Rich, decadent, and worth every bite. Crème Brûlée French Toast • Sliced brioche • 2 cups milk • 1 tbsp cinnamon, clove & allspice mix • 6 egg yolks • 1/2 cup sugar • 1/2 tsp orange zest • 1 tsp vanilla extract • Sugar for sprinkling Whipped Cream • 1½ cups heavy whipping cream • 2½ tbsp sugar • 1 tsp vanilla extract • Pinch of orange zest Finish with fresh berries and maple syrup. Weekend breakfast done right. Happy cooking! 🍽️

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**COZYTOBER EP. 5 | GIANT PUMPKIN CINNAMON ROLLS** Big, fluffy, melt-in-your-mouth pumpkin cinnamon rolls stuffed with buttery cinnamon sugar and covered in homemade cream cheese frosting. The secret? A simple tangzhong that makes these ridiculously soft! **INGREDIENTS** **Tangzhong:** 1/2 cup milk, 3 tbsp bread flour **Dough:** 3/4 cup warm milk, 2 1/4 tsp active dry yeast, 2 tbsp brown sugar, 1/2 cup pumpkin purée, 1 egg + 1 yolk, 1 tsp vanilla, 4 cups bread flour, 1/4 cup brown sugar, 1 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 6 tbsp softened butter **Filling:** 8 tbsp softened butter, 1 cup dark brown sugar, 2 tbsp cinnamon, 1/4 tsp salt, 1 tsp vanilla **Before Baking:** 1/3 cup warm heavy cream **Frosting:** 6 oz cream cheese, 4 tbsp butter, 1 1/2 cups powdered sugar, 1 tsp vanilla, pinch of salt, 1–2 tbsp heavy cream **DIRECTIONS** 1. Cook tangzhong ingredients over medium-low heat until thick, about 2–3 minutes. Cool. 2. Combine warm milk, yeast, and 2 tbsp brown sugar. Let foam 5–10 minutes. 3. Mix yeast mixture, tangzhong, pumpkin, egg, yolk, vanilla, flour, remaining sugar, and spices. Knead 5 minutes, gradually add butter, then knead 7–10 more minutes until elastic. 4. Cover and rise 60–90 minutes until doubled. 5. Mix filling ingredients. Roll dough into an 18×14 rectangle, spread filling, roll tightly, and slice into 8 giant rolls. 6. Place in a greased 9×13 pan. Rise 45–75 minutes until puffy. 7. Pour warm cream over rolls and bake at 350°F for 25–32 minutes until golden. 8. Beat frosting ingredients until smooth. Spread over slightly cooled rolls and enjoy! Save this recipe for your next cozy fall morning! #Cozytober #PumpkinCinnamonRolls #FallBaking #CoolKitchenBro

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**DAY 4 OF COZYTOBER: FRENCH ONION POT ROAST RAMEN** French onion soup meets pot roast meets ramen, and this might be one of my favorite Cozytober recipes yet. Tender slow-cooked beef, rich French onion broth, ramen noodles, and a ridiculous layer of bubbly, golden Gruyère on top. Best part? The Crock-Pot does almost all the work. **Ingredients:** 1½ lb chuck roast 1 large yellow onion, thinly sliced 1 packet onion soup mix 1 (10.5 oz) can condensed French onion soup 3 cups beef broth 1 tbsp Worcestershire sauce 1 tsp garlic powder ½ tsp black pepper 1 tbsp butter 2 packs ramen noodles, seasoning discarded 6–8 oz Gruyère cheese, shredded **Directions:** Add sliced onion to the Crock-Pot and place the roast on top. Season with onion soup mix, garlic powder, and pepper. Pour in French onion soup, beef broth, and Worcestershire, then add butter. Cover and cook on LOW 7–8 hours or HIGH 4–5 hours until fall-apart tender. Shred the beef and return it to the broth. Cook ramen separately for about 2 minutes and drain. Divide noodles between oven-safe bowls, then add shredded beef, onions, and plenty of that French onion broth. Cover generously with Gruyère and broil for 2–4 minutes until melted, bubbly, and golden brown. Break through that cheesy top and get after it. #Cozytober #FrenchOnionRamen #PotRoast #CrockpotRecipes #ComfortFood