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 the night before, she reminded me to stay in bed the next morning. Normally, I am an early riser, so I had a good inkling something was in the works.
The next morning, I awoke at my normal time. I waited, and waited and waited. Eventually, I heard the pitter-patter of feet and children's hushed voices. Finally, a soft knock on the door and some very over-cooked scrambled eggs, cold toast, juice and a weak cup of coffee were brought in on a tray, properly adorned with a peony plucked from one of my best bushes.
Of course, both my giggling children crawled in bed, too; they wanted to keep me company while I enjoyed my special meal and to make sure 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. This French toast brulee can be fully assembled the evening before and popped in the oven the next morning. Accompanied with fresh strawberries, and perhaps bacon or sausage, it's a dish that will please Mom, and there will be plenty to share.
But first, I want to thank you for your questions and e-mails this past week. Many readers responded to my complaint about being unable to find my favorite brand of Birds Eye frozen spinach in the supermarkets I usually patronize.
Several wrote to tell me that they can usually find the product at the Super Target grocery store on East 21st Street, so I wanted to be sure to pass that along.
French Toast Brulee
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
Heat butter in microwave glass measure until melted. Stir in brown sugar and honey. Pour into bottom of 13x9-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 8 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. Makes 8 to 10 servings.
The Wichita Eagle—05/05/10