When Virigina This Morning asked me to do a cooking segment for Mother’s Day, I knew I wanted to demonstrate a quick, easy recipe that kids of all ages could make themselves, or with a little help from their dad.
I talked with some of my friends, and sent out some tweets asking what they would like their child (or children) to make them on Mother’s Day. Given the choice of breakfast, dinner, or a special cake, breakfast won by a landslide. One person voted for a Mojito, but that wasn’t in my line up, and I don’t think it would go over very well on TV…maybe dad can take care of that one.
So breakfast it is!
I have a recipe for baked french toast (caserole style), which I have lightened up, replacing cream for low fat milk, and using a combination of eggs and egg whites. I am also using a whole grain or whole wheat bread in the recipe. In this case, I used protein packed quinoa bread that I picked up from Whole Foods. Add toasted almonds and fresh berries and you are letting mom know she is very special to you, and you are going to show her by making her a healthy, delicious breakfast.
Want to know something even better about this baked french toast? It is assembled the night before and popped in the oven on Mother’s Day morning.
The aroma of cinnamon and nutmeg will fill your house, and the accomplished smiles on your child’s (children’s) face(s) as you take your first bite, will fill your heart. To me, that’s what being a mom is all about.
Happy Mother’s Day to all of you moms out there!
Here is the cooking segment clip from the show, as well as the recipe for you to print and pass along to the little cooks in your home.
1 whole-wheat baguette (13-16 ounces) – cut into 1-inch cubes
8 large eggs
8 large egg whites
2 cups lowfat milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup pure maple syrup
1 cup toasted sliced almonds
1/4 cup dark brown sugar
1/2 cup raspberries
1/2 cup blackberries
1 cup strawberries
Spray a 9×13 baking pan with cooking spray.
Place the bread cubes in a single layer in the baking pan.
In a large bowl, whisk the eggs and egg whites with the milk, vanilla, cinnamon, nutmeg, and maple syrup. Pour this mixture over the bread in the pan. Sprinkle with the almonds and brown sugar. Cover with plastic wrap and refrigerate overnight (at least 4 hours).
Bake for 40 to 50 minutes in an oven preheated to 350 degrees.
Spoon onto plates and top with fresh berries.