Sunday, May 8, 2011

An Indulgent Mother's Day Breakfast.

My mama, me (with a sprained ankle grimace) and Eva when she was 3.

I know we have a healthy breakfast post every Sunday, but it's Mother's Day and I say we should allow ourselves an indulgent breakfast.  This morning we're having chopped up strawberries, challah (pronounced halla) French toast and a heap of bacon.  IT's going to be a simple Mother's Day here.  I want to work on our garden, walk the dog, eat a yummy dinner, knit, and take a bubble bath.  I hope your Mother's Day is equally fabulous for you and yours!  Enjoy!

Mothers Day Breakfast Menu

Challah French Toast

-1 large loaf challah (or french bread)- sliced into 1 1/2 inch slices
- 4 eggs
- 2 C buttermilk
- 1 Tbs vanilla extract
- 2 Tbs each sugar and honey
- 1 tsp cinnamon
- 4 Tbs butter

-Whisk together your wet ingredients and spices.  Set a large skillet or griddle pan over low to medium heat.
-Soak pieces of bread for about 1 minute on each side. Melt butter on griddle (you can also do this with vegetable oil).
-Set oven on warm.
-Fry 2-3 pieces of French toast about 2-3 minutes on each side or until golden brown.  Put pieces on a warmed plate in oven to keep warm ans you continue to fry your French toast.
-Serve with syrup or sprinkled with powdered sugar.

Bacon The Liebert Way
-1 package of smoked, low sodium turkey bacon, thick cut (or the bacon you prefer most)
-Set a large skillet over medium heat
-Sprinkle each piece with brown sugar and cinnamon

-Fry bacon until your preference of crispness.

We ate our French toast & bacon with a fruit salad of blackberries, raspberries, chopped strawberries, and pineapple, and plenty of good, strong coffee.  It's going to be a wonderful day!  Have a great day!

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