I’m not usually a fan of sweet breakfasts. We’re a lot more carnivorous around here. (Bring on the bacon!) But for occasions like Mother’s Day, this decadent recipe makes the day a little more special!
We first woke up to this indulgent breakfast in an unusual setting – we were on a family raft trip on the Salmon River in the middle of nowhere-Idaho. Our river guides, Guy (a retired Olympic Volleyball coach) and Mowgli (don’t remember his real name but he looked just like the boy in “Jungle Book”-loin cloth thing and all) prepared this fantastic dish for us. (Yes, Mowgli could cook AND swing from trees and dive off cliffs.)
1 cup milk
1/2 tsp. vanilla extract
1 loaf French bread
8 ounces cream cheese
1 cup mixed berries
Beat together eggs, milk, and vanilla. Transfer to a pie plate.
Slice French bread loaf horizontally.
Place bread top on the berry/cream cheese mixture so it looks like a long sandwich. Make vertical cuts about every 1-2 inches through the entire loaf to make smaller sandwiches. (You may want to cut off the ends first.)
Preheat a nonstick pan or skillet to medium heat. Add a little butter to your pan if needed. (Or a lot if you are Paula Deen.)
Dip the slices in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, about 2-3 minutes per side. Serve immediately with this BERRY SYRUP.
3/4 cup sugar
1 1/2 tablespoons cornstarch
3/4 cup water
1 1/2 cups frozen mixed berries
Mix sugar, cornstarch and water in a pan. Add the berries and bring to a boil. Stir until the syrup begins to thicken. Serve on top of fancy French toast.
So pass these recipes along to your husband and sleep in. You may wake up to a marvelous Mother’s Day brunch!