The Whole bag of Chips

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!
MOTHER’S DAY OVERNIGHT FRENCH TOAST

INGREDIENTS

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
DIRECTIONS

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.

Tags: baking, brunch recipes, Jennifer L. Cowart, kids, Mother's Day, Mother's Day Brunch, motherhood, overnight french toast recipes, recipes