Tag Archives: brunch recipes

Happy Mother’s Week!

7 May

From me to you: Happy Mother’s Week!

Each year our elementary school turns Teacher Appreciation Day into Teacher Appreciation Week. Every day our kids bring one gift in to their teachers and on one of the days a group of the moms contribute items towards a Teacher Appreciation Brunch in their honor.

I want a week.

We have Mother’s Day, Father’s Day, Grandparent’s Day, Christmas Day, and of course, they say “every day is Children’s Day,” and then we have Teacher Appreciation Week.

So I’ve decided to give us moms a whole week this year. I hereby deem this week Mother’s Week. If you are a mom, congratulations and thank you for all that you do for your children!

In honor of Mother’s Week I’m going to give you five days of recipes that you can use on Mother’s Day (or any day during Mother’s Week) to treat yourself or the moms in your life. I’m even using one of them for the Teacher Appreciation Week Brunch on Tuesday.

I’m starting with a recipe from my own mom today (shocker, I know) and it’s called Mother’s Day Overnight French Toast, so I thought that’d be an appropriate one to start off our week with.

Thanks Mom and Happy Mother’s Week!


1 cup brown sugar
½ cup butter
2 Tbl. water
1 (29 oz) can sliced peaches, drained and sliced further so bread lays flat on top
12* (3/4 inch thick) slices French Country Bread (I use Seven Stars Durum Stick)
5 eggs
¾ cup heavy cream
1 Tbl. vanilla

This recipe is great for brunch any day, not just Mother’s Day!

Pinch of cinnamon

Spay 13×9 casserole dish with non-stick spray.
In a saucepan, stir together brown sugar, butter and water. Bring to a boil.
Reduce heat to low and simmer for 10 minutes, stirring frequently.
Pour brown sugar mixture into a 9 by 13 baking dish, covering the bottom evenly.
Layer the peaches over the brown sugar mixture.
*Top with sliced French Country bread* (enough slices to fit casserole dish)
In a separate bowl, whisk together eggs, heavy cream and vanilla.
Slowly pour over the bread slices to coat evenly.
Sprinkle cinnamon over the top.
Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350F. Remove the dish from the refrigerator about 30 minutes before baking.
Bake covered for 20 minutes then uncovered for 25-30 minutes, or until bread is golden brown.

Sunday breakfast: Baked Apple Pancake

26 Feb
Slice of baked apple pancake

Baked apple pancake is great with or without maple syrup, and great with a dollop of whipped cream if you like it!

I don’t know about you, but on the weekends I look forward to having a big family breakfast. Usually it’s the typical pancakes, french toast or waffle breakfast, but every once in a while we do something special. In the past I’ve posted a couple of baked french toast recipes, but today’s is slightly different: Baked Apple Pancake. I love this recipe and not only is it good for a weekend breakfast, it’s also good if you’re hosting a brunch. We used to have several “Bickford’s” restaurants near us, all of which have now closed. However, they used to have a similar menu item, the Baby Apple and the Big Apple pancakes. This recipe always reminds me of Bickford’s.

Two baked apple pancakes

Watching these puff up when they cook is fun for the kids. They do deflate slightly after they come out of the oven and cool down a bit.

The recipe is somewhat involved, so give yourself some time if you’re making it. I usually make two for our family. It’s enough for everyone to have seconds and then there’s a bunch left over for a special mid-week treat for their breakfast or mine!

Below is the single recipe:


6 eggs
1 1/2 cup milk
1 cup flour
3 Tbl. sugar
1 tsp vanilla
1/2 tsp salt
1/4 tsp cinnamon
1/2 c. margarine or butter (I use one stick of butter.)
2 apples peeled and thin sliced (at least two, depending on size. You want them to cover most of the bottom of the pan.)
4 Tbl. brown sugar  (at least, I think I use a bit more until the top is generously doused in brown sugar)

Make sure your pancake is cooked all the way through before letting it cool.


Preheat oven to 400 degrees.

Melt margarine, don’t brown, in 10×10 or 7×12 dish (I use 11 x7 or 9×13 because that’s what I have) coated with nonstick spray.

Peel and slice apples while butter is melting.

Add apple slices to pan, spread out so they cover the bottom (which has the melted butter in it.)

Return to oven til butter sizzles.

In bowl, mix eggs, milk, flour, sugar salt, vanilla and cinnamon. Batter should be slightly lumpy.

Remove, pour batter over apples, top with brown sugar.

Bake 20-25 minutes or until puffed and lightly browned. Make sure the center is solidly cooked before you take it out to cool.

Serve with whipped cream if desired.

Serves 4-6.

Resolutions and Recipes: Overnight French Toast

8 Jan
Overnight French Toast

This is the version o overnight french toast that we make most often.

Those of you who know me, know that French Toast is one of my all-time favorite breakfasts. I like thick, thin, cinnamon, stuffed…..you name it, if it’s french toasted, I generally love it.

A few years back on Mother’s Day, my cousin Kim brought an Overnight French Toast to the brunch that was just amazing. I had to have the recipe. Ever since then we have used it almost any time we have a brunch here. Most recently we had it last Monday as our “last hurrah” breakfast before going back to school.

The recipe is quick and easy, and inexpensive to make which are my top qualifiers for a good recipe. We often host a birthday brunch for our family birthday parties since it’s a less expensive option than dinner, and this is a recipe that we use each time.

In the future I’ll also be sharing a couple of other Overnight French Toast recipes that I’ve had and are delicious as well. Today’s recipe I have shared on Facebook before, but the other two I have not shared before, so be on the lookout!


Mix and put on bottom of 9×13 pan:
1 1/2 sticks melted butter
1 1/2 cups brown sugar

Layered and ready to go into the fridge overnight.

Layer Pepperidge Farm Big Bread or Texas style French Toast Bread 2 layers deep and fill in the spaces. (I get my Texas style bread either at PriceRite or Walmart. The one at Walmart is made by Wonder.)

Mix 6 eggs and 2 cups milk and pour on top.

Into the fridge it goes.

Leave overnight in fridge.

Bake at 375 for 35-40 minutes.

Top with maple syrup (generously) and broil for about 10 minutes until lightly browned and slightly crispy.

When we serve ours we usually cut the pieces in half since each half is two slices high.