So, I used to post once a month on a blog called Today’s Housewife. During fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!
from May 10, 2012…
This Sunday, May 12th is Mother’s Day, in case you were unaware. I’m guessing most of you are not, but just in case I thought I’d remind you. 🙂 I hope and pray that this Mother’s Day is special for all of you, as you celebrate moms, families, and special women in your lives. One way that we like to celebrate is with food! So what better way to celebrate than with an arsenal of tried and true brunch ideas?
If you’re looking for some new pastries and muffins, be sure to consider these:
Perhaps you need a side…
Sausage, Apple, and Egg Casserole
I love French Toast Bakes because they’re all the great taste of the classic breakfast dish, but with a small fraction of the work [not that you moms should be working in the kitchen on Sunday anyway though!]. My version has some healthy ingredients like hearty multigrain bread and plump blueberries, and is flavored with fragarent cinnamon for that authentic French Toast taste. Plus, as an added benefit, you make it the night before so it takes next to no work when brunch time rolls around! Hope you enjoy, and Happy Mother’s Day!
- 1 pound day-old multigrain French bread, cubed
- 8 eggs, beaten
- 2 cups skim milk
- 2 teaspoons vanilla
- ½ cup flour
- ¼ cup sugar
- 1/2 teaspoon cinnamon
- 2 cups frozen or fresh blueberries
Grease a 9×13 baking dish with cooking spray, then spread bread cubes in pan.
In a large bowl, whisk eggs then stir in milk, vanilla, flour, sugar, and cinnamon until mixture is smooth. Add half of the blueberries then pour mixture evenly over bread.
Top with remaining blueberries.
Cover and refrigerate overnight [or at least 1 hour, but no more than 24].
When ready to bake, remove from refrigerator, uncover, and place in cold oven. Then turn oven to 400 and bake for 30-35 minutes or until golden brown and set on top. Let stand 10 minutes before serving with additional berries, syrup, or powdered sugar as desired.
Time: 15 minutes active + 35 minutes baking + time to refrigerate
Yield: 8-10 servings.
Notes: If oven is preheated, just let sit at room temperature for 15-20 minutes before baking.