Did you ever think about preparing a special brunch for your family?  Restaurants offering brunch seem to focus their menu around scrambled eggs, ham, bacon, sausage, potatoes, pancakes, cereal and danish.   

There are so many other choices using the same ingredients, but prepared with a flair.   

Let’s take a look at some new ways of offering breakfast foods for upcoming special events such as Mother’s Day, graduations, birthdays, or “just because”.

FRANGELICO NUTELLA FRENCH TOAST:

8 large eggs
½ cup half & half
1 shot (1/4 cup) Frangelico or other hazelnut liqueur
2 loaves Italian bread, sliced 1/2-to 1″ thick
Nutella, to taste  (chocolate hazelnut spread)
Powdered sugar, for garnish
Sliced fresh strawberries, for garnish
Maple syrup, for serving

Whisk together half and half and Frangelico until well blended.  Dip bread in egg mixture, turning to coat.  Cook on a lightly greased, preheated griddle or skillet until browned on both sides.  Spread Nutella on 1 side of each piece of French toast (thickly or thinly, to your taste).  Sprinkle very lightly with powdered sugar.  Garnish with sliced strawberries and serve with warm maple syrup, if desired.  Makes 8 servings.

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ORANGE FRENCH TOAST  WITH RASPBERRY SAUCE:​

1 loaf French bread, cut into 1″ slices
4 eggs
¾ cup heavy cream
¼ cup orange juice
1 tsp. grated orange rind
½ tsp. vanilla
1/8 tsp. nutmeg
Powdered sugar

Arrange bread slices in shallow pan.   Combine eggs, cream, orange juice and rind, vanilla and nutmeg, blending well.  Pour over bread slices.  Turn slices over to absorb mixture.  Place slices on a greased cookie sheet.  Bake in preheated 500 degree oven for 5 minutes on each side or until golden brown.  While warm, sprinkle with powdered sugar.

RASPBERRY SAUCE:
½ cup sugar
1 ½ tsp. cornstarch
2 Tbsp. orange juice
12 oz. bag frozen raspberries, thawed

 In heavy saucepan, stir together sugar and cornstarch.  Add orange juice, stir until smooth.  Add thawed raspberries and cook over medium heat.  Stir constantly until mixture thickens and boils.  Serve over French toast.

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HOT DEVILED EGGS WITH SOUR CREAM:

18 eggs. hard boiled
12 Tbsp. butter, softened
3 tsp. grated onion
8 tsp. minced parsley
2 ½ tsp. prepared mustard
1 tsp. salt
½ tsp.  pepper
Worcestershire sauce, to taste (a few sprinkles)
Mayonnaise
2 cups sour cream
1 cup dry bread crumbs
Parmesan cheese

Cut eggs in half lengthwise.  Remove yolks and mix with 6 tablespoons of butter, onion, parsley, mustard, salt, pepper, Worcestershire sauce and enough mayonnaise to bind ingredients.  Fill egg whites and place cut-side-down in a shallow baking dish.  Cover with sour cream and sprinkle with bread crumbs.  Dot with remaining butter and sprinkle with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  6 servings.

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SUNSHINE EGGS:

4 hard-cooked eggs
2 Tbsp. butter
2 Tbsp. all-purpose flour
Salt and black pepper, to taste
1 cup milk
4 slices Canadian bacon, broiled|
4 slices toast

Separate yolks and egg whites.  Crumble each and set aside separately.  Melt butter in saucepan over low heat.  Stir in flour, salt and pepper.  Gradually add milk, stirring constantly until smooth.  Add chopped egg white to cream sauce.  Place 1 slice Canadian bacon on each toast slice, top with ¼ cup cream sauce and sprinkle with crumbled egg yolk.  Serves 4.

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BAKED CANADIAN BACON:

2 lbs. Canadian bacon slices
½ cup brown sugar
½ tsp. dry mustard
½ cup unsweetened pineapple juice

Place bacon in shallow roasting pan. Combine sugar, mustard and pineapple juice.  Spread mixture over bacon. Bake, uncovered, in 325 degree oven for 1 hour, basting with pan juices every 15 minutes.  Makes 8 servings.

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JAMAICAN BAKED BANANAS:

2 bananas, peeled and halved lengthwise
1 Tbsp. brown sugar
1/8 tsp. cinnamon
Pinch of allspice
¼ orange, peeled and sliced
1 ½ tsp. dark rum
3 Tbsp. orange juice

Arrange banana halves in baking pan prepared with cooking spray (Pam).  Sprinkle brown sugar, cinnamon and allspice on bananas.  Top with orange slices.  Combine rum and orange juice.  Pour over fruit.  Bake in 350 degree oven for 25 minutes.  Serves 4.

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I just found this recipe and couldn’t wait to share it with our readers. It’s from South Philadelphia.

CAPPUCCINO:

2 qt. chocolate ice cream
4 cups regular coffee
1 pt. half and half or light cream
6 oz. brandy
6 oz. creme de cacao
6 oz. rum

Heat coffee in large pot.  Add liquor, ice cream and cream.  Heat until very hot and serve topped with whipped cream.

Note: You may use less liquor, if desired.