Mother’s Day Frenchie

Time to celebrate mom and show her she’s special with a fantastic Mother’s Day brunch spread, featuring this homemade Frenchie (baked French Toast) recipe. And what better way to choose health for mom by considering clean ingredients, and supporting local farms, artisans, and women-owned businesses?

Local Eggs Matter

The eggs used in this recipe come from Primal Pastures in Murrieta, CA. These eggs are about as healthy and fresh as you can get. The hens are pasture raised 24/7 with access to bugs, seeds, and non-GMO, soy-free, organic Chicken feed. Not only will you notice a difference in flavor when compared to store bought eggs, you’ll reap the benefits of consuming healthy, high quality fats and proteins. Learn more about Primal Pastures, and how you can get your hands on their eggs here: www.primalpastures.com.

Choose Local Bread

Store bought bread can be loaded with GMO wheat, sugar, toxic chemicals, and other unhealthy additives. The inflammation caused by most bread products on the market can lead to serious digestive and other common health problems. For this recipe, Chef Leah chose bread from Sadie Rose Bread Company in Oceanside, CA. This artisan bakery uses clean, consciously sourced ingredients to bake breads that are healthy, simple, and delicious. Find out where to get Sadie Rose breads: www.sadierose.com.

Support Woman-Owned Business

We are celebrating the mom’s in our lives, and that means the all of the hardworking women out there. Everyone knows how important it is to cut unnecessary sugars from your diet. What makes Thomson & Scott champagne perfect for Mother’s day is their commitment to offering top quality products that are organic, vegan certified, and contain low amounts of sugar. Mom can enjoy without worrying about loads of sugar, or unclean ingredients. You can get Thomson and Scott Champagne here: www.thomsonandscott.com.

Room temperature unsalted butter, for the baking dish
8 large farm eggs
1 cup milk
1 cup heavy cream or half and half
1/3 cup brown sugar
1 tsp. pure vanilla extract
1 teaspoon cinnamon
½ teaspoon good salt (like kosher salt)
1 (1 lb. loaf) of mixed breads

For the topping:
2 TBSP butter
½ cup apricot preserve

Serve with:
Maple Syrup
Whipped cream
Berries
Banana
Granola
Chocolate Chips….The world is your oyster here

THE PROCESS

Cut bread into 1” cubes. Toast in oven at 325° to dry bread out, lightly toasting it (about 10-15 minutes).

Butter the bottom and sides of a 9×13-inch baking dish.

Whisk together whole eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, & salt.

Place toasted/dried bread (once cool) in baking dish and then cover with wet ingredients.

Push your bread down into the mixture, as you want the bread to absorb liquid. If you see dry bread and feel there is not enough liquid- scramble 1 additional egg with milk or heavy cream, and cover dry areas.

Refrigerate covered for at least 2 hours, preferably overnight.

When ready to bake, preheat oven to 350° degrees.

Top with apricot preserve and butter, sprinkle with brown sugar.

Cover with parchment and foil, bake for 15 minutes.

Uncover. Bake until top is golden brown and crunchy, remove from the oven and rest for 10 more minutes.

Serve with scrambled eggs, champagne mimosas and a lovely bar of yummy toppings!

All recipes property of Cultivating Good Inc./Chef LDD