Ep 3. Brunchin' It

In the season 6 episode 3 of Paula's Best Dishes named "Brunchin' It," Paula Deen shares some of her favorite brunch recipes. The show starts with Paula showing the audience how to make her delicious baked French toast casserole. She uses crusty bread, eggs, milk, cream, sugar, vanilla extract, and a pinch of salt to make the dish. Paula recommends refrigerating the casserole overnight to let the flavors blend together, and then baking it for 45 minutes.

Next, Paula demonstrates how to make a Southern breakfast staple, biscuits and gravy. She whips up a creamy sausage gravy using breakfast sausage, flour, milk, sage, salt, and pepper. The key to making perfect biscuits, according to Paula, is to use cold butter and buttermilk. She combines flour, baking powder, baking soda, salt, butter, and buttermilk to make light, fluffy biscuits.

For those who prefer a sweeter brunch option, Paula makes a fluffy strawberry cream cheese crepe. She blends cream cheese, sugar, and vanilla extract until creamy and smooth, and then layers the mixture on a freshly made crepe. She adds freshly sliced strawberries on top and rolls up the crepe to make a tasty treat.

Finally, Paula ends the show with a refreshing beverage to accompany any brunch dish. She creates her own version of a bellini, a classic Italian cocktail made with Prosecco and peach puree. Paula uses frozen peaches as a base for the puree and adds a few teaspoons of lemon juice and sugar to sweeten the mixture. She pours the puree into a champagne glass and tops it off with chilled Prosecco for a perfectly bubbly drink.

Throughout the episode, Paula shares tips and tricks for making each dish with ease. She emphasizes the importance of using quality ingredients and taking the time to properly prepare each dish. Paula's warm personality and love for cooking shine through in this episode, making it a delightful and informative watch for anyone looking to up their brunch game.