Start Mother’s Day off right by treating your mom to breakfast in bed.
Our Local Flavor: Recipes We Love archives are full of some of our readers’ favorite and most delicious dishes. We rounded up a few of the top breakfast recipes to help you make mom’s special day even better.
Don’t forget to grab a tray, her favorite breakfast drink and some beautiful blooms to spice up the presentation.
Dr. Melvyn Wolk’s Grilled French Toast
Originally published: Sept. 3, 2017
Cooking time: 20 minutes; yield: 2 slices
- 2 (1 1/2-inch thick) slices challah bread
- 2 eggs
- 1/4 cup whole milk
- 1/4 cup half-and-half
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla
- Pinch of salt
- 3 cups Rice Krispies
- 2 to 4 tablespoons canola oil (to coat grill)
- Clean grill grids well. Turn grill on low to preheat.
- Lay out wax paper on flat surface, pour Rice Krispies on top and spread out into an even layer.
- Mix together eggs, milk, half-and-half, cinnamon, nutmeg, allspice, vanilla and salt in a large bowl.
- Place one slice at a time in egg mixture and let soak while turning frequently until both pieces have soaked up all of egg mixture. One piece at a time, press slice into Rice Krispies lightly so the cereal sticks to the bread. Turn and repeat for other side. Place slices on dish.
- Coat grill grids with canola oil and place slices on the grill. Cover the grill for 5 minutes. Turn the slices 90 degrees and grill 5 more minutes. Flip the slices and repeat for second side.
Pat Kordas’s Crème Brûlée French Toast
Originally published: Jan. 7, 2018
- 8 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 loaf Challah bread (cut into approximately 6 slices, 1-inch-thick)
- 5 eggs
- 1 1/2 cups half-and-half
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier, or any brandy-based orange liqueur
- 1/4 teaspoon salt
- In a small, heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 9-by-13-inch baking dish.
- Remove crusts from bread and arrange slices in the baking dish in a single layer. (Use bread ends if there are any spaces.)
- In a bowl, whisk together eggs, half-and-half, vanilla, liqueur and salt. Pour over the bread. Cover and chill mixture for at least 8 hours or up to one day.
- When ready to bake, thaw bread for 45 minutes to an hour, or to room temperature. Preheat oven to 350 F and bake dish, uncovered, in middle of oven for 35 to 40 minutes or until bread is puffed and edges are golden.
Penny Hoffman’s Blueberry Muffins
Originally published: May 7, 2017
- 1/3 cup butter-flavored Crisco
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sugar
- 1 egg, beaten
- 2 1/2 teaspoons baking powder
- 2 cups flour
- 3/4 cup milk
- 2 cups blueberries
- Pre-heat oven to 400 F.
- In a mixing bowl, combine Crisco, salt and vanilla. Add sugar gradually. Cream thoroughly. Add in beaten egg and beat well. Alternate adding flour, milk and baking powder in small amounts to creamed mixture until smooth. Fold in blueberries.
- Bake for 20 minutes.
Mary Dzielak’s Blueberry Blast Breakfast Shake
Originally published: July 8, 2015
- 3/4 cup cold water
- 1 tablespoon almond butter
- 1/2 frozen banana (peel before freezing)
- 1 cup frozen blueberries
- Place all ingredients in a high-speed blender. Blend until smooth and creamy. Serve immediately.
Sal Mulea’s Penn State Tailgate Omelet
Originally published Oct. 7, 2015
- 1 dozen jumbo eggs
- 1/2 cup 2% or whole milk
- 1 (12-ounce) jar medium salsa
- Garlic salt, to taste
- Crushed red pepper, to taste
- 4 ounces shredded Mexican four-cheese blend
- Grated Parmesan cheese, to taste
- Pam olive oil spray
- Preheat oven to 380 F.
- Spray a 13-by-9-by-2-inch pan with Pam. Add eggs to the pan. Sprinkle milk and shredded Mexican cheese over the eggs. Sprinkle salsa over the eggs. Sprinkle garlic salt, crushed red pepper and grated Parmesan cheese over the eggs. Whip eggs thoroughly.
- Bake uncovered on center rack of oven for 45 minutes. Check firmness of eggs with toothpick. Let omelet settle for 10 minutes before cutting.
Corey Rupp’s Cinnamon Bun Pancakes
Originally published: Nov. 9, 2011
- For the pancake batter:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1 cup skim milk
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 cup vanilla yogurt
- 1/2 teaspoon vanilla extract
- For the cinnamon swirl mixture:
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon pancake batter
- For the syrup:
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon maple syrup
- For pancake batter, cinnamon swirl mixture and syrup, mix all ingredients well.
- Grease and heat skillet or pancake griddle over medium heat. Ladle batter into pan so that pancakes are about 5 to 6 inches in diameter.
- Transfer cinnamon swirl mixture to a piping bag, or to a plastic sandwich bag, snipping off one tiny corner. Squeeze mixture over the pancake in a swirl pattern. Cook until bubbles form on top of the pancake, then flip and cook 1 minute longer.
- Top pancakes with syrup.
Ann Roslund’s Praline French Toast
Originally published: Feb. 16, 2011
- 6 eggs
- 1 1/2 cups milk
- 1 cup light cream
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon cinnamon
- 1/2 cup butter
- 1 cup light brown sugar
- 1 cup chopped pecans
- 2 tablespoons Karo light corn syrup
- 1 loaf cinnamon or challah bread, sliced
- Whisk together eggs, milk, light cream, vanilla and cinnamon. Dip each slice of bread into mixture, soaking well. Layer in a 9-by-13-inch baking dish.
- For praline topping, mix together butter, light brown sugar, chopped pecans and light corn syrup.
- Spread on top of each slice of bread.
- Place dish in refrigerator overnight. The next morning, bake uncovered at 350 F for 30 to 40 minutes. Check after 30 minutes.
Caitlin Heaney West is the content editor for Access NEPA and oversees the Early Access blog in addition to working as a copy editor and staff writer for The Times-Tribune. An award-winning journalist, she is a summa cum laude graduate of Shippensburg University and also earned a master’s degree from Marywood University. Caitlin joined the Times-Shamrock family in 2009 and lives in Scranton. Contact: firstname.lastname@example.org; 570-348-9100 x5107; or @cheaneywest