FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Kid-Friendly Mother's Day Brunch

More from this source
Serious Eats
Related tags
brunch mothers' day
Nutrition per serving    (USDA % daily values)
CAL
1100
FAT
178%
CHOL
151%
SOD
82%

Comments

Add a comment

Ingredients for 12 servings

For the topping:

1/4 cup (packed) light brown sugar

1/4 cup chopped walnuts or pecans

1/4 teaspoon ground cinnamon

For the bread:

2 large eggs

1 1/4 cups unsweetened applesauce

1/3 cup flavorless oil, such as canola or safflower

1/4 cup buttermilk or whole milk

1 1/4 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

Pinch of ground cloves

1/2 cup diced dried figs, apples, or apricots or moist, plump raisins (dark or golden)

1 cup old-fashioned oats

About 2 pounds zucchini, eggplant, or turnips, peeled if necessary and grated

1/2 onion, peeled and grated

2 eggs, lightly beaten

1/4 cup flour or plain bread crumbs, more as needed

1/2 cup grated Parmesan cheese

1 to 4 tablespoons butter or extra virgin olive oil

Unsalted butter, for pie plate

8 ounces thickly sliced bacon

4 ounces small mushrooms, wiped clean, quarted

1 red, yellow, or orange bell pepper, seeds and ribs removed, diced

3 ounces soft goat cheese

1/2 cup freshly grated Parmesan cheese

1 tablespoon fresh thyme leaves

5 large eggs

1 1/2 cups heavy cream

Kosher salt and freshly ground black pepper

1. Preheat the oven to 325°F. Generously butter a 10-inch glass pie plate. Cook the bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet.

2. Return the skillet to medium-high heat; add the mushrooms. Cook until well browned, about 4 minutes. Remove from the skillet; spread the mushrooms in a prepared pie plate. Crumble the bacon; arrange over the mushrooms, along with the p

3. Beat the eggs and cream in a large bowl, and season with salt and pepper. Pour the egg mixture over the bacon-vegetable mixture. Bake until the egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on a wi

Fig Clafouti

Achieve fancy-sounding results with very minimal effort—not much for either you or the kids to do here.

- serves 6 -

Adapted from Everyday Food magazine.

Ingredients

2 tablespoons unsalted butter, melted, plus more for the pan

8 ounces dried figs, stemmed and coarsely chopped

1 1/4 cups Everyday Baking Mix (recipe follows)

3 large eggs

1 cup half-and-half

Confectioners sugar, for dusting

1 1/2 cups flour

3/4 cups of sugar

Scant teaspoon salt

You might also like

Cinnamon Brioche French Toast
Have Cake Will Travel
French Toast With Berry Butter
The Pioneer Woman
Mocha Coffee Coffee Cake With Espresso Glaze
Joy The Baker
Apple & Cinnamon French Toast
Veggie Num Num
Blueberry Maple Tea Cake
Cookie and Kate
Apple Coffee Cake Recipe
101 Cookbooks
Patty P’s French Coffee Cake
Lulu Powers
Big Crumb Rhubarb Coffee Cake
The Naptime Chef
Chocolate Chip Sour Cream Coffee Cake
smitten kitchen
Cinnamon Toast French Toast
smitten kitchen