Good morning dear friends!
Happy Friday! We’ve made it. Let’s kick up our feet and daydream about brunch. This is, arguably, the best and most important weekend to brunch. It’s Mother’s Day and everyone knows how much mom loves having breakfast made, flowers arranged, children gathered, and gifts wrapped with lavender. She deserves exactly all that.
Here is some recipe inspiration to help you through this weekend in the kitchen. I promise a trip to the grocery store is much easier than hitting a brunch spot with mama… without a reservation.
Happy weekend! Happy Mother’s Day.
Holler at me on Instagram if you need any help with brunch! Also… send my love to you mammmmaaa!
• Nothing short of comfort and joy. These tender doughnut holes are tossed, hot, in granulated sugar and torched to crisp. What a fine world: Brown Butter Brulee Doughnuts
• For many a mouth! This Muffuletta Pasta Salad is an opportunity to chop chop chop away in the kitchen. It serves a crowd. It pleases a crowd. It’s savory and hearty and has a little hint of New Orleans in it!
• You’ve been around here long enough to have at least considered buying a baked doughnut pan, if you haven’t taken the plunge completely. These Brown Butter Pistachio Doughnuts are my favorite in the baked doughnut family. So classy, and tender, sweet and I hope your mom loves them.
• Couture AF lemonade. Blueberry Mint Lemonade– and it all comes from a blender with fresh blueberries and mint. This will disappear quickly. Ask mama how she feels about vodka.
• You may recognize this recipe for Buttered Pecan French Toast from my brunch book, Over Easy. Welp… if you don’t…. that’s fine. This recipe is so bonkers delicious that I’m including the recipe below. Enjoy (and break out the bourbon)!
• What would you say to a fancy oatmeal? Caramelized Banana Oatmeal Breakfast starts with steel-cut oats and ends with caramelized bananas and toasted pecans. This would be a very right breakfast-in-bed offering with orange juice and a little flower in a little vase.
• On the savory side with this very heart and very earthy: Mushroom and Brussels Sprouts Hash. I love this dish served with a fried egg and Bloody Mary.
• Some of my finest toast work: Savory Egg French Toast. Sea salt, cracked black pepper, cream-dipped eggy brioche, and hot sauce? Get outta here.
• First made fresh corn chips. It’s easy- I promise. Then top with spiced tomatoes and custardy eggs. This dish is actually very simple and really very delicious: Chilaquiles Frittata Bake.
Happy Mother’s Day to you!
For the Buttered Pecans
- 1 heaping cup pecan halves, very coarsely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- ½ teaspoon salt
For the French Toast
- 5 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 3 tablespoons lightly packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 8 thick slices brioche bread
- 4 tablespoons clarified butter, for frying
For the Bourbon Maple Syrup
- 1 cup pure maple syrup
- 2 tablespoons bourbon
- dash vanilla extract
- To make the buttered pecans, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Place the pecan pieces on a rimmed baking sheet and toast for 10 minutes. Remove from the oven and reduce oven heat to 200 degrees F.
- In a medium sauté pan, melt butter over medium heat. Stir in sugar and salt. Add pecans and stir to toast until butter is lightly browned, about 3 to 4 minutes. Remove from heat and set aside.
- To make French toast, in a medium bowl whisk together eggs and milk. Whisk well, until the egg whites are well incorporated into the mixture.
- In a small saucepan, heat heavy cream until just steaming.
- In a small bowl, stir together brown sugar, cinnamon, and salt. Add the sugar mixture to the heavy cream and stir just until sugar is dissolved. Add the sweetened cream to the egg and milk mixture. Stir in vanilla extract.
- Place a medium non-stick frying pan over heat. Add butter and swirl until melted.
- One at a time, dip brioche slices in egg mixture, allowing to sit and soak for about 15 seconds on each side.
- Place two or three dipped slices in the pan and fry, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed.
- Remove cooked French toast and place on a heatproof plate. Cover lightly with a clean kitchen towel and allow to rest in the warm oven while you cook the rest of the toast.
- Continue until all the bread is dipped and fried to golden.
- To make the bourbon maple syrup, in a small saucepan over low heat, gently stir together maple syrup and bourbon until just warmed and well combined.
- To serve, place two slices of French Toast on each plate. Generously sprinkle with buttered pecans, drizzle with warm bourbon maple, and dust with powdered sugar. Serve immediately.
- Serving Size: 4