Mother’s Day Brunch

Stuffed French Toast

Recipe: Modern Honey (www.modernhoney.com)
Photos: Modern Honey (www.modernhoney.com)

Ingredients
1 Loaf Texas Toast or any thick bread, approximately 8-10 slices
(1) 8 oz package of Cream Cheese, softened
1/3 cup Strawberry Jam
2/3 cup Strawberries sliced into small pieces
1/2 teaspoon Fresh Lemon Zest
1 cup Whole Milk
3 Eggs
2 teaspoons Vanilla
2 Tablespoons Brown Sugar
5 Tablespoons Butter for pan

Toppings
• Fresh Berries – Blueberries Blackberries and Strawberries
• Powdered Sugar
• Real Maple Syrup
• Fresh Whipped Cream

Instructions
In a small bowl, beat together cream cheese, jam, and lemon zest. Fold in fresh strawberries. Spoon mixture on piece of bread and top with another piece of bread.

In a shallow dish, whisk together milk, eggs, vanilla and brown sugar.

Heat skillet on medium low heat and add 1tablespoon of butter per french toast.

Working in batches, dip each piece of french toast into custard batter. Let each side soak for about 10 seconds. Add the soaked slices to the sizzling butter in the skillet.

Cook until golden brown – about 4 minutes per side.

Serve with fresh berries, powdered sugar, whipped cream and real maple syrup.

 

Breakfast Banana Split With Yogurt And Jam

Recipe: The Kitchn (www.thekitchn.com)
Photo: Faith Durand

INGREDIENTS
1 ripe, yet firm banana, peeled
1/2 cup Greek yogurt
2 tablespoons fruit jam or preserves
2 tablespoons sliced almonds or other nuts
1/4 cup fresh blueberries or other fresh fruit

INSTRUCTIONS
Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds, or until it is very runny.

Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the blueberries, and dig in!

 

Avocado Citrus Crunch Salad With Oat Croutons And A Buttermilk Drizzle

Recipe & Photo: How Sweet Eats (www.howsweeteats.com)

INGREDIENTS
1 to 2 cups of torn butter lettuce
1 avocado, sliced
1 grapefruit, segmented
1 naval orange, segmented
1/4 red onion, thinly sliced

OAT CROUTONS
1/2 cup rolled oats
1 1/2 tablespoons sunflower seeds
1 1/2 tablespoons sliced almonds
3 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons maple syrup
1 1/2 tablespoons olive oil

BLACK PEPPER BUTTERMILK DRIZZLE
1/3 cup low-fat buttermilk
1/2 lemon, juiced
1 tablespoon plain greek yogurt
1/2 tablespoon finely grated parmesan cheese
1/4 teaspoons pepper
1/8 teaspoon salt

INSTRUCTIONS
Add the lettuce, avocado, grapefruit, orange and onion evenly on to two plates. Season with salt and pepper. Drizzle the buttermilk dressing over top and sprinkle with the oat croutons.

OAT CROUTONS
Preheat the oven to 350 degrees F.

In a bowl, combine the oats, seeds, almonds, garlic slices, salt and pepper. Mix well. Add the syrup and olive oil, tossing well to coat until everything is moistened. Spread the oats out on a nonstick baking sheet and bake for 15 to 20 minutes, tossing occasionally until golden and brown. Remove the sheet from and let the oats cool completely. Once cool, break into pieces and chunks. Sprinkle on salad.

BLACK PEPPER BUTTERMILK DRIZZLE
Whisk all ingredients together in a large bowl until combined. Drizzle over salad.

 

Ham & Cheese Brunch Bake

Recipe: Delish (www.delish.com)
Photo: Chelsea Lupkin

INGREDIENTS
10 large eggs
1 1/2 cup milk
2 teaspoon Dijon mustard
2 teaspoon fresh thyme leaves, plus more for garnish
1 teaspoon garlic powder
Kosher salt
Freshly ground black pepper
4 cups French bread or baguette, cubed
1/2 pound ham, chopped
1 1/2 cup shredded white cheddar

DIRECTIONS
Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, mustard, thyme, and garlic powder and season generously with salt and pepper.

Butter a large baking dish. Add bread and top with ham and cheddar. Pour over egg mixture.

Bake until eggs are cooked through and ham is golden, 45 to 55 minutes. (To make ahead, cover baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.)

Garnish with more thyme and serve.