Kid-Friendly Mother's Day Brunch

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Serious Eats
Nutrition per serving    (USDA % daily values)


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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.


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

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