French Toast and Strawberry Cream Sauce

Yum, it’s time for Sunday breakfast. For my husband and I, Sunday breakfasts are lazy, drink your tea and eat your breakfast, relax… maybe you’ll be finished by 10:30.

I woke up and randomly felt like making something special, other-than-cereal special which is the usual go to.

I pulled some eggs and buttermilk together to whip up a dredge for the bread.

Buttermilk French Toast

And put some strawberries and sugar in a pot and set it to boiling to make a chunky strawberry syrup. I mixed some of this into Greek yogurt sweetened with powder sugar and  whipped it up into a pretty pink ‘cream’ sauce.

French Toast with Strawberry Cream Sauce

Spoon over french toast and top with some more chunky strawberry syrup. Pretty delicious. 🙂

French Toast with Strawberry Cream Sauce

French Toast and Strawberry Cream Sauce

  • 3 eggs
  • 1/4 cup or more buttermilk*
  • 1/2 tsp vanilla
  • 6 slices bread
  • 1 cup whole strawberries (frozen or fresh)
  • 1/4 cup water
  • 2 tbl white sugar
  • 1/2 cup plain Greek yogurt
  • 2 tbl powder sugar

For french toast: Mix the eggs, buttermilk and vanilla together in a pie plate. The mixture should be more eggy than milky. Dip both sides of the bread into the mixture and cook over medium heat on a greased skillet. About 2-3 minutes per side.

For the strawberry syrup: In a small pot, put the strawberries, white sugar and water. Bring to a boil and cook for 5 minutes, stirring often. Cook for another 5 minutes at a simmer. Remove from heat and let cool slightly.

For the strawberry cream: In a small mixer, add the Greek yogurt and powder sugar. Pulse. Add in 1/4 cup chunky strawberry syrup. Pulse until smooth. Spoon over french toast and then top with additional strawberry syrup if desired.

Enjoy!

Erin

*Note: I eyeballed the buttermilk, I guesstimate it was around 1/4 cup. The mixture will be thick and eggy, not thin and milky, but use your judgement on how much to add.

Holiday Brunch: Savory Sausage Bake

Thanksgiving is over and it’s time to start thinking about the next round of holiday guests that will be invading visiting your home.

Every Christmas we have this amazingly flavorful, savory bread pudding style casserole. It is perfect because it feeds a crowd, is easy to put together and literally everyone will like it- cheesy, fluffy like a souffle and just down right delicious.

Crispy edges, nom nom nom

We unwrap presents on Christmas morning while this bakes in the background. Generally Santa brings us some chocolates in our stockings that we nosh on during the festivities, so we are just about crashing from a sugar high when this baby is ready to come outta the oven.

Bread pudding is notoriously forgiving, so you can really add whatever you like to the dish as long as you use the same base of eggs, milk and bread.  I’ve toyed with the idea of using old bay or Cajun seasoning instead of  the dry mustard– but I’m such a traditionalist I just can’t bring myself to do it!

I really recommend trying the recipe as outlined below before tinkering… you probably won’t even want to once you’ve had a bite. 😉

Sausage Bake

  • 8 slices of bread, crust removed and cubed
  • 1 1/2 lbs Bob Evans sausage links, cooked, drained and cut in thirds
  • 2 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • 3/4 tsp dry mustard
  • 1/2 cup milk (just before baking)
  • 1 can cream of mushroom soup

Grease a 9 x 13 pan. Put in bread cubes, cheese and sausage pieces- mix with your hands. In a separate bowl, beat the 2 1/2 cups milk, eggs, cream of mushroom soup and dry mustard. Pour over the bread and press it down gently with a spatula. Cover and let stand in the refrigerator for several hours of overnight.

Preheat oven to 300°. Before baking, remove from the fridge and let stand at room temperature for 30 minutes. Pour the remaining 1/2 cup milk over the bread.  Bake for 1 hour and 3o minutes (up to 2 hours), remove when a knife inserted into the center comes out clean and casserole puffs up and is fluffy.*

Enjoy!

*Note: I have cooked this for 1 hour 15 minutes in a 325° oven and was successful, but it didn’t retain it’s fluffiness quite the same.

A Pinch of Joy Pancakes

Last month was my birthday. My little sister sent me a very adorable set of heart-shaped measuring spoons. I love them; she knows me so well! I finally used them last Sunday to whip up some whole-wheat pancakes for the husband and I- big weekend breakfast yumminess :-).

I absolutely love the warm and nutty taste you get when baking with whole wheat flour. These pancakes are simple, but shine because of the whole wheat flour and buttermilk. Of course a helping of real maple syrup doesn’t hurt!

You could stir in some applesauce, cinnamon and clove to make apple pie pancakes, or fresh banana slices and chopped walnuts for banana bread pancakes.

A special weekend breakfast is just a whisk and a pour away with this recipe. Your loved ones will appreciate it.  Enjoy!

Whole-Wheat Buttermilk Pancakes

  • 1 1/3 cup whole wheat flour
  • 1 tbl sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup buttermilk
  • 1 tsp vanilla
  • 1 egg
  • 2 tbl vegetable oil
  • Optional: cinnamon, ground cloves, applesauce; chopped nuts and fresh fruit slices; chocolate chips and Nutella

Combine the dry ingredients in a medium bowl and make a well in the center. In a separate bowl, combine the milk, vanilla, egg and vegetable oil. Add the wet mixture to the dry at once and stir gently with a fork, just until moistened. If the batter is too thick, add in a little more buttermilk.

Pre-heat a skilled over medium-high heat and spray with non-stick cooking spray and a little vegetable oil. Pour about 1/4 cup of batter onto the hot griddle and spread outward into a circle shape. Use more if you want really big pancakes. Cook until bubbles come up in the center of the pancake and the edges are browned. Flip. Cook the second side for less time. Makes around 6 regular sized pancakes.

Enjoy!

– Erin

Question of the Day: What is your favorite weekend breakfast item, french toast? pancakes?

Cottage Update and Monkey Bread

Hi friends! Greetings from Pure Michigan 🙂

As I write this, I am sitting on the back porch looking out onto the Lake. I’m drinking tea my brother’s girlfriend brought me as a gift (awww) and eating a warm, gooey and cinnamony piece of Monkey Bread. This is making typing difficult…

I promised to provide some of our traditional up north recipes and Monkey Bread is the place to start. It is for breakfast after all!

I made this last night and despite the fact I was working in a rental cottage kitchen I had everything needed to make this amazing bread. Bundt pan- check, measuring cup-check, oven set to 350°- check.

Alright you need a few other ingredients too, the main one being refrigerated biscuit dough. Snip the dough into quarters, the quickest way to do this is with some kitchen shears.

Roll these lil’ dough nuggets in a cinnamon sugar mixture. Then layer over chopped pecans.

Drizzle a brown sugar and melted butter mix over the top- it will seep down and make every morsel gooey and yum- and then bake for 35-40 minutes.

If you make the night ahead, as I did, just reheat the pieces* in the microwave to give it the gooey just-baked taste again!

Grandma’s Monkey Bread

  • 3 10 oz tubes of buttermilk biscuit dough
  • 1 tsp cinnamon
  • 1/2 cup sugar
  • 1 stick butter, melted
  • 1 cup brown sugar
  • 1/2 cup chopped pecans

Grease a bundt or tube pan.  Put chopped pecans in the bottom. Snip the biscuit dough into quarters. Combine the cinnamon and sugar mixture, then roll the dough pieces in it; layer them into the pan. Melt the butter and brown sugar together over low heat in a saucepan. Stir until the sugar dissolves most of the way.  Drizzle of the dough in the pan.

Bake in a preheated oven at 350° for 35-40 minutes. The bread will really puff up and get golden brown on top. Let cool for 10 minutes, then invert on a serving plate. Eat warm, cold, or somewhere in between. It’s awesome either way!

*Note: Why say pieces and not slices? Monkey bread is bread only in the loosest sense. Really, it is many balls of biscuit dough that bake together but are easily pulled apart into pieces as you eat.

Enjoy!

– Erin