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Bonnie Aeschliman: Brule a breakfast for Mom that kids can make

  • Published Tuesday, May 7, 2013, at 10:43 p.m.


Makes 8 to 10 servings.

1/2 cup butter

1 cup packed brown sugar

2 tablespoons honey

1 loaf French bread

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla

1/4 teaspoon salt

Powdered sugar

Melt butter in microwave glass measure until melted. Stir in brown sugar and honey. Pour into bottom of 9-by-13-inch baking dish. Slice bread into 1-inch thick slices. Place in single layer in baking dish, packing tightly.

Crack eggs in a bowl; whisk to blend. Whisk in half-and-half, vanilla and salt. Pour evenly over bread. Cover with plastic wrap and refrigerate eight to 24 hours.

Preheat oven to 350 degrees. Bake, uncovered, in middle of oven until puffed and edges are golden, about 40 minutes.

Cut into serving pieces, lift out and place on plate. Sprinkle with powdered sugar before serving.

Freshly picked flowers, sweet gifts from children, sentimental cards and breakfast in bed — all precious parts of Mother’s Day.

My children are now grown, but I vividly remember the first time they treated me to breakfast in bed.

As I was tucking my 6-year old daughter in bed for the night prior to Mother’s Day, she reminded me to stay in bed the next morning. Normally, I am an early riser — so I had a good inkling that something was in the works.

The next morning, I awoke at my normal time — no alarm clock needed. I waited and waited and waited for my “surprise.” Eventually, I heard the pitter-patter of feet and children’s hushed voices. Yes, my “treat” soon would be appearing. Finally, there was a soft knock on the door. Then in on a tray came some very overcooked scrambled eggs, cold toast, juice and a very weak cup of coffee. The meal was properly adorned with my prize peony plucked from the yard.

Of course, both my giggling children crawled in bed, too: They wanted to keep me company while I enjoyed my special meal and to ascertain that I consumed every morsel. Notwithstanding the food, it was one of the most memorable breakfasts I have ever had because it was made by my children and served with smiles and hearts filled with love.

To help make a Mother’s Day memory in your home, I have a great recipe that is easy enough for children to make. They can fully assemble the French Toast Brule the evening before and pop it in the oven the next morning. With the brule accompanied by fresh strawberries, and perhaps bacon or sausage, Mom will be pleased and there will be plenty to share.

Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com.

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