I’m back with more recipes for you this week! I promise at some point I’ll update you on how my classes are going and tell you about all of the exciting things we’ve been making, but I’ve been super busy the last couple of weeks. My days have been spent studying/baking and my evenings have been taken over by BlazerMania (I’m taking some credit and saying the cupcakes and cookies I made totally have something to do with their crazy 4-2 series win over Houston). I won’t gush about them too much — my friends and family have heard pretty much all they can handle — but oh my goodness that last second shot by Damian Lillard? I’ve never responded to anything so spastically in my life. I was literally shaking with excitement. I’m certain that entire series messed with my blood pressure and heart rate. Worth it.
Watch the shot (make sure you have your volume on, the crowd goes nuts)
I still get chills.
Anyway.
Here I am with my first of three (!!!) recipes I’ll be sharing with you this week. I wrote these as Mother’s Day brunch ideas for The Oregonian and with Mother’s Day coming up on Sunday, I’m giving you these now so you have time to prepare 🙂
These are all really easy to make and mum will love them, I promise. If I wasn’t going to
be watching my brother graduate from college on Mother’s Day, I’d absolutely whip these up for my mum. We’ll just have to recreate Mother’s Day a different day so she can experience the magic!
The first recipe I’m sharing with you is for my cinnamon & nutmeg French toast. Topped with fresh berries and powdered sugar, you’ll love it.
{The frittata recipe will be up tomorrow! Until then, try not to drool over your keyboard/tablet/phone ;)}
Cinnamon & Nutmeg French Toast
Ingredients
- 1 loaf French, brioche or challah bread, sliced 1/2-inch thick
- 3 eggs
- 1 cup half-and-half
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 tbsp. butter
- Sliced strawberries (or any berry of your choosing)
- Powdered sugar, for dusting
Directions
- Step 1 Whisk eggs, half-and-half, vanilla, cinnamon, nutmeg and salt in a medium- to large-size bowl. Place slices in mixture to absorb liquid, 20 seconds per side. Transfer to a wire rack to let any excess liquid drip off.
- Step 2 Place a skillet over medium-high heat and melt a tablespoon of butter (enough to coat the pan). Add slices of soaked bread and cook for 2-3 minutes on each side, or until golden brown.
- Step 3 To serve, top with sliced strawberries and powdered sugar.
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