Perhaps it was the perfect removal of crust on your sandwich, the cheerful way she had six dozen cookies ready for the bake sale or the sneaky way she was able to “encourage” you to eat another serving of vegetables. Many of us have such memories of mom. Some of mine are seeing my mom at my elementary school’s Thursday hot lunch, the secret sundae stops on the way to the grocery store and the sound of her “he, he, he” style laugh.
On Mother’s Day, many of us will celebrate our moms, or those who were like moms, with a beautiful meal. This week, I share an annual splurge that makes my family’s Mother’s Day celebration special.
When it comes to Mother’s Day, brunch is probably the most popular meal. Preparing brunch at home can be very simple or very complex. The difference comes from the time and effort you choose to put into it. With the right details, a basic menu can be elevated to an elegant affair. It is also one of those opportunities to use the fine China, flatware and stemware.
If you rarely – or never – prepare brunch at home, devising a starting point can be intimidating. But you may find inspiration in my brunch menu. Beverages that complement any brunch are mimosas, juices – including orange, apple or tomato – sparkling wine, coffee or milk. For food, consider a balance of breakfast and luncheon items as well as sweet and savory options. Once again, our table will include glazed ham, quiche and fresh baked pastries such as Danish and almond and chocolate croissants. Fresh seasonal fruit such as strawberries with cream help round out the meal.
The favorite item on our brunch table and the inspiration for this week’s column is Paula Deen’s Baked French Toast. In addition to the directions, I also have some tips. I double the quantity of cinnamon in the custard mixture. Quickly dipping the bread in the custard mixture avoids the custard “spooning” process. I use half the amount of praline topping, which I refrigerate and crumble over the bread instead of spreading. It is also important to use real maple syrup and although you may be shocked by the price, a little goes a long way. If you make this French toast for your Mother’s Day brunch, you will return to it year after year.
I wish all the mothers and those like a mother a very happy, loving and joyful Mothers Day!
Baked French Toast Casserole with Maple Syrup
From Paula Deen
Ingredients
• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups cream
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline topping, recipe follows
• Maple syrup
Step 1: Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in two rows, overlapping the slices.
Step 2: In a large bowl, combine the eggs, cream, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended, but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
Step 3: Cover with foil and refrigerate overnight.
Step 4: The next day, preheat oven to 350 degrees F.
Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping
Ingredients
• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
Step 1: Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Mitch L. Mariani II is a self-taught amateur chef. Questions, comments and suggestions can be directed to him through e-mail at Th****************@gm***.com.
