Crumb Scene Investigates: Mother’s Day Toast

(Last Updated On: May 12, 2015)

Let’s raise a toast to our mothers this Mothers Day with some French toast.

Mothers deserve something special for all that she does year round and this simple sweet breakfast is a great start to her day. On the menu we have French toast with cinnamon honey butter and scrambled eggs with some Herbs de Provence sprinkled on them. Served with berries and some fresh vanilla whipped cream and topped off with a citrus mimosa. Let’s Investigate.

French toast
¼ teaspoon cinnamon
½ of lemon zested
2 tbsp sugar
4 tbsp butter
2 eggs
½ cup milk or half & half
½ teaspoon vanilla
4 slices of brioche, challah or white bread

Procedure
Whisk all the ingredients except the bread together in a bowl. Use a large skillet (10-12inch). Use a shallow bowl or pie plate and dip the bread into the eggs mixture. Be sure both sides are covered or flip the bread to cover both sides. Melt the butter over medium heat. Place the bread in pan and fry until golden brown, then flip and fry the other side. Serve with cinnamon, honey butter or sprinkle with powdered sugar.

Cinnamon Honey Butter
½ stick of unsalted butter
1 tbsp honey (more if you like it sweeter)
½ tsp ground cinnamon
½ lemon zested
Pinch of salt
Mix all ingredients and enjoy.

Citrus Mint Mimosa
1 cup orange juice (use a sweeter juice)
½ cup grapefruit juice
¼ cup lime juice
1 bottle Champagne, Prosecco, or sparkling white wine
Mint leaves

Procedure:
In a pitcher mix the juices and muddle (bruise and breakup) the mint leaves. You will only need 1 to 2 leaves but add more if their flavor does not come through in the juice mixture. Taste the juice to see if it is sweet enough for you if not just add some sugar and make sure it is dissolved in the juice. Pour juice mixture into glasses and then top off with the champagne.

Vanilla Whipped Cream
1 cup heavy cream, cold
1 ½ -2 tbsp powdered sugar
1 tsp pure vanilla extract or vanilla bean paste

Procedure:
Whip of until stiff peaks with a hand mixer then add in sugar and vanilla until combined.

About Chef Mariea Cobb

I come from a long line of women who share the gift cropped mariea cobbof food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.

Mariea Cobb – crumbscene@gmail.com

Crumb Scene Investigates: Mother’s Day Toast