Friday Recipe Exchange: Breakfast in Bed

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I thought Mother’s Day weekend would be a good time to visit some breakfast recipes. I love French Toast – deliciously captured in still life above by JeffreyW – second only to German pancakes, with Walnut Syrup (recipes here). So perfect French Toast is tonight’s featured recipe.

If pancakes are your favorite, don’t worry, got those recipes, too. A local breakfast spot makes the fluffiest pancakes I’ve ever had and I played around with ingredients until I made a comparable batch of Perfectly Fluffy Pancakes, recipe here.  A Whole Wheat version can be found here, and yes, they’re surprisingly fluffy, too.

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You want bacon, of course, because what’s breakfast without bacon? Here are some interesting takes on it: Candied Bacon hereCayenne Candied Bacon (photo above by JeffreyW) here, and Oven Baked Bacon here. (And of course we covered waffle iron bacon last week)

What’s on your breakfast menu this Mother’s Day? We’ve got a prediction of SNOW! Say it isn’t so. Share your favorite breakfast recipes in the comments, I can always use new ideas for when company arrives. And because it’s Mother’s Day weekend, here’s a flower for you:

Star Trek Enterprise Iris

My friend grows specialty Iris and this is called the Star Trek Enterprise Iris from her garden.

Now for the french toast. The key for really good french toast is using a hearty bread, flavoring the batter and letting the bread soak for at least 30 seconds to soak up all the good flavor. Yum.

French Toast

  • 1 cup milk or half and half
  • 3 eggs
  • dash of salt
  • dash of cinnamon
  • tbsp of honey or tsp of sugar
  • Day old bread such as a country, brioche or challah loaf, sliced into eight, 1/2 inch slices (stale bread soaks up the batter nicely without getting soggy)
  • butter
  • toppings of choice – maple syrup, powdered sugar, blueberry preserves, strawberries, whipped cream – you get the idea

8×8 glass baking dish, 2 baking sheets, cooling rack, skillet or griddle

Place cooling rack onto the first baking sheet (to catch batter drips). Pre-heat oven 375 degrees, then turn down to 300 degrees.

Whisk together milk, eggs, salt, cinnamon and honey (or sugar) in 8×8 baking dish. Soak bread, two slices at a time, for about 30 seconds and then remove to cooling rack and let sit for a minute or so.

Melt 1 tbsp of butter in a skillet or griddle over medium heat. Place both slices of bread into the melted butter. At this point you can put another two slices in the batter for 30 seconds and then move them to the cooling rack.

Flip the slices in the pan once they’re golden brown, about 2-3 minutes per side. (I know I’m asking you to multi-task, but you can do it, I have faith. Set a timer, it’ll help). Once both sides are golden, remove to the second baking sheet and place it in the warm oven. Repeat until all slices are cooked.

Serve hot with favorite toppings.

Have a great weekend – TaMara

row-of-hearts

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