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Mother’s Day is this Sunday, so instead of a dinner recipe (WE aren’t cooking dinner that night, right ladies?), I thought I’d give you a couple of breakfast ideas for a merry Mother’s Day morning. Dad or older siblings could definitely help younger ones prepare these dishes. The French Toast recipe can mostly be made the night before, which might be a fun activity to do with your children. And if you’re feeling adventurous, instead of regular coffee why not try this AM Rush Espresso Smoothie for a fun change? Happy Mother’s Day to all our moms!
Cinnamon Baked French Toast
8 servings
Ingredients
FRENCH TOAST:
Butter, For Greasing
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
TOPPING:
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
Freshly Grated Nutmeg, Optional
1 stick Cold Butter, Cut Into Pieces
Warm Syrup, For Serving
Butter, For Serving
1 cup Fresh Blueberries, For Serving
Preparation Instructions
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
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A.M. Rush Espresso Smoothie
1 serving
Ingredients
1/2 cup cold milk
1 tablespoon vanilla flavoring syrup
1 cup ice cubes
1/2 medium banana, cut up
1 to 2 teaspoons instant espresso powder
1 teaspoon ground flaxseed
1 teaspoon baking cocoa
Directions
In a blender, combine all the ingredients; cover and process for 1-2 minutes or until blended. Pour into a chilled glass; serve immediately. Yield: 1 serving.
