Mother’s Day – Brunch

I celebrate just about any holiday by cooking a meal, and Mother’s Day is no different. The mother-in-law came over to help us wrap stuff up for the move, so to both celebrate her help and her existence, we treated her to a day of fine meals.

First up, brunch.

HAZELNUT FRENCH TOAST

1 loaf Challah or raisin-free Paska bread
3 eggs
3 cups whole milk
3 tbsp sugar
1/2 tsp salt
3 tbsp Frangelico liqueur
Cinnamon
You have to prep this dish the day before to ensure that the toast is properly “Frenched”.

Lightly grease a 9 x 13 baking dish. Slice bread and arrange slices in two layers in dish. In a large bowl, beat the eggs. Whisk in the milk, sugar, salt, and Frangelico. Pour mixture over bread evenly. Dust top with cinnamon and sugar. Cover with plastic wrap and store in fridge overnight.

The next morning, preheat oven to 400 F. Bake bread for 35 minutes. Top with maple syrup, strawberries, powdered sugar — or all three. Enjoy.

Makes 6 servings.

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About Gerard

Fun-loving, well-read foodie.
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2 Responses to Mother’s Day – Brunch

  1. Bae Slack says:

    That’s look yummy!

    • Bae Slack says:

      Oops, I meant that looks yummy. I was so distracted by the delicious looking picture, all grammar went out the window!

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