Oh my goodness! I had planned on posting earlier in the week, but life got in the way. That just happens sometimes.
If you just happen to have a family that pampers you on Mother's Day, and let's you sleep in while preparing your breakfast, you can just go back to bed this post does not apply to you. My husband brought me breakfast in bed for Mother's Day once. He handed me a box of Trix cereal, a gallon of milk, a bowl and a spoon. Then he said, "here's your breakfast in bed"! Was he kidding? I'm sure he was dead serious, but I didn't appreciate the jesture. Pfshhh...nevermind I'll do it myself. The few times the family has prepared breakfast, the clean up was horrible. Yes, I was stuck cleaning the kitchen and doing all the dishes. Sigh...I'm not very appreciative am I?
This is a great do ahead breakfast. Prepare the night before and just pop in the oven the next morning. Get the prep work and dishes out of the way. Sweet.
You will need a loaf of rich bread like Challah or Brioche. Many bakeries carry Challah on Fridays.
Cube about 12 ounces of the bread about 3/4-inch in diameter or close to that.
Next: eggs, milk, sugar, vanilla, nutmeg and cinnamon.
In a large mixing bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg.
Give it a good whisking to completely blend together the eggs and milk.
Add the cubed bread.
Gently stir together with a rubber spatula and press bread into the milk/egg mixture.
Butter a 9 x 9-inch baking dish.
Gently press the bread down again so the top absorbs the milk and egg mixture.
Cover the dish with foil and place in the refrigerator over night.
The next morning, place the foil-covered dish in a cold oven. Set oven at 350 degrees and bake for 30 minutes. Remove the foil and continue baking for an additional 30 minutes or until it is golden brown and is puffed. Remove from the oven. Serve immediately.
Cut into squares and serve with fresh berries and hot pure maple syrup or "Fat Sauce". I really love the Fat Sauce.
I will now share the "Fat Sauce" recipe.
My dear cousin Ruth gave me this recipe. It's really called Buttermilk Syrup, but the family just started calling it "Fat Sauce". It is good on just about anything.
You will need: buttermilk, sugar, butter, corn syrup, baking soda and vanilla.
In a medium size sauce pan combine the buttermilk, sugar, butter, corn syrup and baking soda.
Cook over medium heat. The butter will begin to melt and you will notice how the sauce starts to foam up. This is the reaction from the baking soda and buttermilk. Keep whisking so that the sauces doesn't foam up and over the top of the sauce pan (done that) and so that it won't burn.
See how it foams up? Keep stirring.
The sauce will begin to turn a caramel color.
After the syrup is a light caramel color and has simmered for about 5-7 minutes, remove from the heat. Stir in the vanilla.
Serve while still warm. If you have any remaining syrup, just store covered in the refrigerator. It will keep for at least a week.
This is totally a chick breakfast (as the family would say). I love chick breakfasts. I'm just not much into the bacon, sausage and egg scene. This is what I want for breakfast on that special day (haha). Have you noticed that I use a lot of berries. I love the berries!
French toast Bread Pudding
12 ounces of Challah or other egg bread with crust, cut into 1-inch pieces
7 large eggs
2 ½ cups whole milk
½ cup sugar
2 teaspoons vanilla
¾ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
2 cups assorted fresh berries
Butter a 9 x 9-inch baking dish. Set aside. Whisk eggs, milk, sugar, vanilla, nutmeg and cinnamon in a large mixing bowl. Using a spatula, gently add the bread cubes. Light press down to moisten completely. Cover with foil and refrigerate overnight.
When ready to bake: place foil-covered dish in a cold oven. Set oven at 350 degrees and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon French toast onto plates and top with mixed berries. Serve with warm pure maple syrup or “Fat Sauce”. This recipe will serve 9 women or 4-6 men.
1 ½ cups sugar
¾ cup buttermilk
½ cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
In a large saucepan, combine sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil for 5-7 minutes. Stir constantly. The addition of the baking soda will make the syrup foam up. Make sure your pan is large enough so that it doesn’t boil over. Cook until a light caramel color.
Happy Mother's Day to all you wonderful mothers, especially my own mom and to my daughter who is a fabulously sweet mom. I love you all.
Just out of curiousity, how many of you women are pampered on mom's day with breakfast in bed? Do you ever get to sit down and put your feet up on this special day? I'm taking a poll. Then I'll shoot the family. You know I'm partially kidding - right?