Welcoming Spring, we enjoyed Sunday brunching with dear friends.
Most notable? Perhaps when Ev’s (long winded) blessing on the food included,
‘And please bless Mommy to not be so grumpy.’
Perhaps the chance to squeeze the ever knead-able thighs of Toddling Abigail and Tank Will.‘And please bless Mommy to not be so grumpy.’
Perhaps the chance to follow Costco's lead in packaging ridiculous portions of chocolate, poppy seed and banana CAKE into liners and calling them muffins as if there is anything non- dessert about them. Here are today's splurgy breakfast stretches...
Buttermilk Syrup
3/4 cups buttermilk
1 1/2 C sugar
1 cube butter
2 TBSP corn syrup
1 tsp. baking powder
1 (I use 2) tsp vanilla (or coconut flavoring)
Combine all but vanilla in a large pot (it bubbles -messy) Bring to a boil and reduce heat to low, continue bubbling, stirring frequently, at seven minutes it will be a luscious golden-brown. Remove from heat and add flavoring.
Enjoy the justification of molten caramel as a legitimate breakfast accessory.
- Susan's baked berry French Toast
- 1 loaf French or Challah bread
- 8 ounces cream cheese
- 1 cup blueberries or raspberries or strawberries
- 10 eggs
- 1-1/2 cups half and half (I use milk)
- 1/3 cup maple syrup
- 1/2 cup melted butter
Cut bread into 1 inch cubes. Spray 9x13 inch baking dish with Pam. Place half the bread cubes in prepared baking dish. Scatter cream cheese pieces across bread. Sprinkle berries over cream cheese. Cover the berries with remaining bread cubes. Combine the eggs, half and half, syrup and melted butter in a bowl and mix well. Pour the egg mixture over the bread cubes.
Chill, covered, over night. Preheat oven to 350 degrees. Bake uncovered, for 40-50 minutes or until set.
Enjoy the justification of Bread Pudding as a perfectly acceptable pallet for aforementioned 'syrup.'







