Category Archives: Breakfast

Challah French Toast with Mascarpone + Blueberry Meyer Lemon Compote + 5 French Toast Links for Easter Brunch!

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If you love French toast you must try this recipe! Is it the challah bread that makes this recipe stand out or the blueberry Meyer lemon compote? I’m not sure if it matters! The combination of the two along with the slightly sweet and tangy mascarpone makes this breakfast a treat. Give it a shot this Easter. While your family happily scarfs it down you can quietly sit back and enjoy a cup of coffee. A bit of silence and a cup of coffee in my hand is my idea of a perfect morning.

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Challah bread is so pretty and so damn delicious. I bought this bread at our local Whole Foods. This bread is perfect for French toast, because it is sturdy and won’t fall apart when you cook it. Also, it is spongy so it will absorb the custard really well. If you want to make your own bread head to King Arthur Flour for the recipe. Are you worried you might screw up the French toast on Easter morning? Head to Bon Appetit for the 7 most common French toast cooking mistakes. Read and learn…I did.

cft0025I made a blueberry Meyer lemon compote, because I feel like I need more compote in my life. No, just kidding. I saw a chef make a compote on Chopped and I thought: I should try that. So I did. I used frozen blueberries, but I can’t wait until blueberries are in season. Fresh blueberries will really make this standout. The Meyer lemon juice and zest adds a nice brightness and acidity to the sweet berries.

cft0031I love mascarpone because of its subtle flavor. I added a little lemon juice, lemon zest, confectioners sugar and salt to the cream cheese. I then stuffed the French toast with it. I wouldn’t eat this everyday, but a decadent breakfast once in a while is necessary. Treat yourself…and your family!

cft0046The kids and Bubba loved it. Happy spring and happy Easter!

Challah French Toast with Mascarpone and Blueberry Meyer Lemon Compote

Serves 4 or 8 large pieces

recipe barely adapted from Ina Garten

Ingredients for French Toast:

6 large eggs

1 1/2 cups milk

1 tsp. Meyer Lemon zest

1/2 tsp. vanilla extract

1 tbsp. agave nectar or honey

1/2 tsp. kosher salt

1 large loaf challah bread

unsalted butter

canola or vegetable oil

Directions:

Preheat your oven to 250 degrees F. In a large bowl, whisk together the eggs, milk, lemon zest, vanilla, agave nectar, and salt.

Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for about 5 minutes, turning once. I did 3 at a time.

Over medium heat, heat 1 tbsp. butter and 1 tbsp. of oil in a large sauté pan or skillet. Cook the soaked bread for about 2 to 3 minutes on each side or until nicely browned.

Place the cooked French toast on a sheet pan and keep it warm in the oven until ready to serve.

Fry the remaining soaked bread slices until it’s all cooked. Add more butter and oil to pan if necessary.

Serve hot with mascarpone cheese and blueberry lemon compote. Enjoy!

Ingredients for Blueberry Meyer Lemon Compote:

recipe barely adapted from Ellie Krieger

2 cups frozen blueberries

3 tbsp. water

1/4 cup sugar

zest and juice of one Meyer lemon

Directions:

Mix 1 cup of the blueberries, water, sugar, lemon juice and zest in a small saucepan. Cook the berries over medium heat for about 10 minutes. Add the remaining cup of blueberries and cook for 8 minutes longer, stirring frequently. Serve warm. If you have any leftovers; save and refrigerate for up to 3 days. Use the compote as a topping for vanilla ice cream or Greek yogurt!

 Ingredients for Mascarpone Sauce:

1 8 ounce container Mascarpone, slightly softened

Confectioners’ Sugar, to taste ( I used about 2 tbsp.)

pinch kosher salt

zest and juice of one Meyer lemon

Directions:

In a small bowl mix together the Mascarpone, 2 tbsp. confectioners’ sugar, pinch of kosher salt and the zest and juice of one Meyer lemon. Mix until smooth. Spread a heaping spoonful on a piece of cooked bread, top with another piece of cooked bread. Pour as much compote as you like all over it and enjoy!

5 French Toast Recipes to Try for Easter!

One of my favorite food blogs is Dash and Bella. I love the recipes, writing and photography. Check it out if you haven’t already! Phyllis’ recipe for Baked Baguette French Toast is on my must try list. The photo alone will make you want to save your baguette scraps for next weekend’s brunch!

Need or want a vegan French toast recipe? What’s Cooking Good Looking a recipe for vegan eggnog French toast. I think I will make this next Christmas. Yum!

Need to prep breakfast the night before? Head to How Sweet It Is for Cinnamon Sugar Sourdough Bake with Whipped Greek Yogurt Cream. Yes. You read that right. Whipped. Greek. Yogurt. Cream.

French toast can be healthy! Cookie and Kate has a whole grain banana baked French toast recipe with a peanut butter drizzle. Sounds amazing! If you want to avoid peanut butter, because of an allergy sub in Sunbutter. It tastes just as good!

I love chocolate and bananas together. I love oatmeal. This recipe by FoodieCrush is making me drool.

 

 

Maple Quinoa Granola with Almonds and Dried Cranberries + 5 Granola Snack Links You Should Check Out!

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mqg0022My life is a bit hectic lately. Three kids, 6 and under. I have three kids 6 and under. I say it, I type it, but it is hard to believe. Three little people who depend on me and Bubba entirely. Most days I feel overwhelmed and exhausted. At times I find myself fantasizing about sitting on a beach, alone with a good book and an ice coffee. I dream about the sun on my face and the sound of the waves crashing near me, and then I am catapulted back to reality by the sound of little voice saying “mama.” Mama I need you. Mama can we have breakfast now? Mama the baby is crying again. Mama…I gather what energy I have left and take care of them. 2o years from now I may miss this time or parts of this time at least. Or maybe 20 years from now I’ll feel relief; relief my life is more my own again. Maybe the only thing I will miss is a small voice saying “mama.”

One thing I won’t miss is eating sandwich crusts, stale Pirates Booty and half eaten apples. I am constantly eating their leftovers instead of giving myself a real snack. Before N was born I occasionally made granola. It is the perfect snack food for me. I eat a handful and it keeps me going for a while. After my 6 week post-partum check and weigh in, I decided eating more healthy snacks is necessary. I need to take care of me, so I can take care of everyone else.

I found a recipe for Big Cluster Maple Granola by Smitten Kitchen and altered it a bit. This is one thing I loved about granola. Make it however you like it! I added quinoa because it is time to get cozy with this super food. Quinoa is not going anywhere so I will embrace it! Any nut or dried fruit will work here. I had raw almonds, golden raisins and dried cranberries on hand. I love the maple syrup; the real stuff not the imitation junk. I recommend using real maple syrup in this recipe. I used 1/2 cup of syrup, but add 1 cup of maple syrup if you prefer a sweeter granola. The granola takes about 50 minutes to cook and an additional hour to cool completely. It will last in air tight container, at room temperature for up to two weeks.  Maybe make a double batch and take some to a new mom. She’ll thank you for it!

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Maple Quinoa Granola Clusters with Almonds and Dried Cranberries

recipe adapted from Smitten Kitchen

makes about 7 cups

Ingredients:

3 cups old-fashioned rolled oats

1 cup quinoa, pre-rinsed

1 cup raw almonds, coarsely chopped

1/4 cup toasted wheat germ

2 tbsp. coconut oil

1/2 teaspoon coarse salt

1/2 cup maple syrup

1/4 teaspoon ground cinnamon

1 large egg white

1 1/2 cups dried cranberries and golden raisins (any dried fruit will work here. if in large pieces, chop small)

Directions:

Pre-heat your oven to 300. Line a baking sheet with parchment paper and set aside.

Combine all ingredients except for the dried fruit and egg white in a large bowl. Toss to combine ingredients evenly.

Whisk the egg white in a small bowl until frothy. Pour egg white on granola mixture and stir to combine thoroughly. Spread the granola on the prepared baking sheet in a single layer.

Bake for 45-55 minutes or until golden brown, rotating the pan the tossing the granola half way through baking. Once brown transfer the baking sheet to a wire rack to cool completely. Once the granola is completely cool, break it up into chunks, big or small, whatever you prefer. Gently add dry fruit.

The granola will last in an air tight container at room temperature for up to two weeks. Enjoy!

5 Granola Snack Links You Should Check Out!

Do you love chocolate? You should try chocolate granola! What Should I Eat For Breakfast? has the recipe for you.

Need a gluten-free granola option? Cannille at Vanille has a delicious, basic, gluten-free granola recipe for you.

Nut-free. Sugar-free. Vegan granola bar? Yes, it exists. Oh She Glows has a great recipe for soft and chewy granola bars.

Sometimes I can’t decide whether I wan to eat a granola bar or a cookie. Barbara Bakes has a solution: Granola Chocolate Chip Toffee Bars! Problem solved.

One of my favorite Girl Scout cookies are the Samoas. I have no will power when that little purple box is around; so good and so damn hard to resist!  Averie Cooks has a recipe for No-Bake Samoas Cookie Granola Bars. Wow!