French “Ooooh Honey Child” Toast

Tags

bread, Breakfast, Bristol, Butter, Casserole, Cook, Easter, eggs, French toast, Honey, Mother's Day

There’s a local resturant here in Louisville, that serves a Sunday brunch, called Bristol. I have been twice, once for Mother’s Day and once on Easter.  While everything at the bar is well and good. Something unsual caught my eye tastebud – French Toast. Well, how is that unusual you say? Well, I really really don’t like French Toast! But this stuff was OFF THE CHAIN!! It had some sort of caramelized syrup on top, not eggy at all, and mmmmm..mmmmm…mmmmmm…GOOD!

On my second visit I sweet talked the waitress and tried to pry some ingredients out of her. She told me that it was baked. I asked her if It had caramel. She said all she knew is it had honey! I also dislike HONEY! 😛

I was determined to make this at home and demolish the entire pan in one sitting suprize the kids with it for breakfast.

• 4 tablespoons butter
• 4 tablespoons honey
• 2/3 cup orange juice
• 4 large eggs
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• Pinch of nutmeg
• 6 (1/2 inch – 1 inch) thick slices of French bread ot Italian bread

Heat oven to 375.

Slice bread loaf into 1/2 – 1 inch slices.

Put butter and honey into a 9-by-13-inch nonreactive baking dish. Heat in oven until butter melts and honey is bubbling, about 8 minutes. Remove from oven and stir well.

In another baking dish, whisk together juice, eggs, spices, and salt. Dip bread in, turning it once to coat it well, let it soak about 2 minutes per side, then carefully set each piece of bread into the honey-buttered pan.

Bake for 20 to 25 minutes, or until well-browned. Before serving, flip over each piece so the honey-butter side is up.

Peter, Peter, Pumpkin Bread Eater! The BEST Pumpkin Muffins…EVAAAA!!

Tags

Baking powder, bread, Breakfast, Muffin, muffins, Olive oil, Pepita, pumpkin, Starbucks

I was spending like $4 each time I went to Starbucks on one slice of pumpkin bread. 121g. …….. 4.26814 oz of sweet, moist, absolutely divine pumpkin bread that my 3 kids and I fight over (they get the most of it, of course)

Starbucks…I am was in LOVE with their Pumpkin Bread! Now we make our OWN healthier Pumpkin Bread and make it into muffins so it’s easier for the Ravenous Munchkins to devour a dozen in 3 hours! (TRUE STORY!)

This recipe makes one dozen.

Ingredients:

Dry:

• 3/4 cup whole wheat flour
• 2/3 cup All Purpse flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon FRESHLY ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 Tablespoon roasted and salted pepitas (pumpkin seeds)
• 2 Tablespoons roasted and salted flax seeds (optional)

Wet:

• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup (109 g) packed light brown sugar
• 1/3 cup extra virgin olive oil (or 1/2 c EVOO + 1/4 c apple sauce)
• 1/3 cup honey or agave nectar

Topping:

• 3 Tablespoons roasted and salted pumpkin seeds (the “salty” contrasts with the sweetness in the muffin very nicely!)

Directions:

• Preheat your oven to 350F and spray a silicone muffin “tin” with olive oil or cooking spray.
• In a bowl mix all the dry ingredients.

• In a separate bowl mix all the wet ingredients

• Pour the dry ingredients into the wet ingredients and stir until just combined. Don’t over mix or your muffins will be tough
• Spoon the batter into the prepared muffin pan and smooth the top  a bit with a wet hand spoon so that you can sprinkle with the pumpkin seeds.

• Bake for about 25 minutes – until a knife inserted in the center come out clean.
• Let muffins rest for about 5 minutes and then transfer from pan to a wire rack.

Enjoy slightly warm!! I hope your family enjoys these as much as mine does!! ❤  BTW – There were only 6 left by the time I took the photo of the final product! Ohh, about 10 min out the oven!