Cooking

Mother’s Day brunch

Sonya Verlaque

Blueberry Banana French Toast Bake

This can be made the day before and refrigerated overnight, then the topping can be placed in the morning right before baking. Have the kids tear up the bread for you, they will think it’s hilarious. Its best to use day old bread, just to keep it from getting soggy.

Ingredients:

For the French toast casserole

• 8 cups good quality sourdough bread cut into 1-inch pieces
• 3 medium overripe bananas
• 5 large eggs
• 1 1/4 cups milk (or milk alternative)
• 2 tsps vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup maple syrup (optional)
• 1 cup fresh or frozen blueberries

For the topping

• 4 tbss coconut oil or unsalted butter melted
• 3 tbss coconut sugar packed
• 1 tsp ground cinnamon
• Pinch of salt
• 1/4 cup chopped pecans (optional)

Preparation : Preheat the oven to 375EF. Place an oven rack in the centre position. Slice the bread into 1-inch slices and then cut then slices into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on. Lightly grease a 7x11 inch (if you want thicker slices) or 9x13 inch-baking dish (if you want thinner slices) with cooking spray. Add enough bread cubes to cover the bottom of the dish. Sprinkle half the blueberries on top. Repeat again, layering the bread chunks and blueberries. In a medium bowl or measuring cup, mash the bananas. Whisk in the eggs, milk, vanilla, 1/2 teaspoon of cinnamon, and salt; mix well. Pour the egg and milk mixture evenly over all the bread chunks. At this point, the casserole can be baked right away, or covered and refrigerated overnight. When you are ready to bake, mix in another small bowl, mix together the melted coconut oil or butter with the coconut sugar, 1 teaspoon cinnamon, and pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks and blueberries. Bake the casserole, uncovered, for 35 to 45 minutes. I baked mine for about 40 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crispy.

Let the casserole cool for about 10 minutes before serving. Serve with maple syrup, if desired.

Eggs Benedict Casserole

I love eggs Benedict, it might be the one "special" thing I order for breakfast if we are out. Mainly because I don’t really poach eggs very well? This casserole does need to be made the night before, so the English muffins soften some.

Ingredients:

• 1 tbs. vegetable oil
• 8 oz. Canadian bacon slices, chopped
• 6 English muffins, split
• 1 bunch scallions, white and green parts separated
• 6 large eggs
• 2 cups whole milk
• 3/4 tsp black pepper
• 2 tsp kosher salt, divided
• 1 cup unsalted butter
• 6 large egg yolks
• 2 tbs fresh lemon juice (from 1 lemon)
• 1 tbs Dijon mustard
• 1/4 tsp paprika, plus more for garnish

Preparation : Cook bacon and toast English muffins: Heat oil in a large nonstick skillet over medium-high. Add bacon. Cook, stirring often, until lightly browned, about 4 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in skillet.

Return skillet to medium-high. Working in batches, add English muffin halves, cut sides down, to hot drippings in skillet. Cook until toasted, about 1 minute. Let muffin halves cool slightly. Chop English muffin halves into bite-size pieces. Place on bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish. Sprinkle with cooked bacon. Finely chop white parts of scallions, and sprinkle over mixture in dish. (Wrap green parts of scallions in a damp paper towel; chill until ready to use.) Whisk together whole eggs, milk, pepper, and 1 teaspoon of the salt in a large bowl. Pour over mixture in baking dish. Cover with plastic wrap. Chill at least 8 hours or up to 16 hours. Preheat oven to 350ºF. Let casserole stand at room temperature while oven preheats. Bake until top is browned and casserole is set, about 40 minutes. Melt butter in a small skillet over medium-low. Keep butter hot over lowest heat (do not let it brown). Process egg yolks, lemon juice, mustard, paprika, and remaining 1 teaspoon salt in a blender on medium just to combine, about 5 seconds. With blender running on medium speed, slowly pour hot, melted butter through center opening in blender lid. Process until mixture is smooth and thick, about 1 minute. Drizzle about 1/2 cup hollandaise over warm casserole. Finely chop reserved green scallion parts, and sprinkle over top. Sprinkle with paprika; serve with remaining hollandaise.

Paloma

Similar to ranch water or a margarita, a Paloma is a classic taquila drink that is a beautiful pink color, perfect for mother’s day. Let’s be honest, mama deserves a cocktail.

Ingredients

• 3 oz. blanco tequila, such as Espolon or Casamigos (about 2 shots)
• 2 oz. grapefruit juice (about 1 1/2 shots)
• 1/2 oz. lime juice (about half a shot)
• Salt rim (preferably coarse sea salt)
• Sparkling water like too Chico twist of grapefruit or twist of lime
• Ice
• Grapefruit wedge or lime slice, for garnish

Preparation : Rim the glass with salt, if desired. (Using a grapefruit or lime wedge, rub juice around the rim and then dip rim into any salt you have on hand. Fill the glass with ice. Add tequila, grapefruit juice, and lime juice (you can also make this in a shaker and then pour). Top with sparkling water. Garnish with grapefruit or lime wedge and enjoy! If you want a sweeter drink, simple syrup can be added, or if you prefer not to rim your glass with salt, just add a small pinch to the drink with serving.