Mother’s Day Breakfast Frenchie

Mother’s Day Breakfast Frenchie

Mother’s Day Frenchie Recipe

Softened unsalted butter, for the baking dish
8 large farm eggs
1 cups milk
1 cup heavy cream or half and half
1/3 cup brown sugar
1 tsp. pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon good salt
1 (1 lb. loaf) of mixed breads!

For the topping:
2-tblspn spoons butter
½ cup apricot preserve

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


  • 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- scrambles 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 over and rest for 10 more.
  • Serve with scrambled eggs, champagne mimosa’s and a lovely bar of yummy toppings!


All recipes property of Cultivating Good Inc./Chef LDD