There is no doubt to me that I love to make (and eat!) brunch. It is the lovely in-between meal of the day. During the holidays or weekends I like to savour the slower pace. I especially enjoy a special breakfast or brunch every once in a while.
Our breakfast this morning was a small little tradition we have on special mornings like today. It is deceptively simple and absolutely wonderful. And to me, it screams “holidays!”. Crispy bacon, eggnog croissant French toast topped with a homemade blackberry and strawberry sauce, sprinkled with icing sugar (like new snow), served with a simple red and green fruit salad of pomegranate seeds and kiwi fruit. I know this is not a “light breakfast” by any means, but hey once a year and it shouldn’t kill you!
Hope everyone had a wonderful day full of family, friends and joy!
…alas, the camera phone picture*
1 1/2 cups frozen strawberries
1/2 frozen or fresh blackberries
1/2 cup water
1 Tbsp sugar
1 Tbsp flour
2 Tbsp water
3 day old croissants, sliced horizontally (6 halves)
1 cup egg nog, we used soy nog this year – less fat
1 Tbsp pure vanilla extract
1 oz. rum
1/2 Tbsp cinnamon
1 Tbsp sugar
2 Tbsp butter
- In a small sauce pan, combine berries, water and sugar. Over medium-high heat allow to come to a simmer, mash up berries as it simmers.
- In a small ramikin, combine flour and water, mix until no lumps – if appropriate, add more water.
- Add to berry mixture, stirring until thickened.
- Once thickened, remove from heat and reserve to top French Toast.
- In a shallow and wide bowl combine the eggnog, cinnamon, vanilla, rum, eggs and sugar.
- Heat oven to 200 degrees Farenheit
- Over medium high heat, melt 1 Tbsp of butter.
- Soak 3 halves of croissants in the mixture and then place in fry pan with hot butter.
- Allow to cook for about 4 minutes on the first side and about 3 on the second. I like my french toast cooked well through, I don’t like when you bite in and it is liquidy, so cook to the level of done-ness you prefer.
- When done, remove from heat, place in a baking dish, and keep warm in oven.
- Repeat steps 9 and 10 with remaining three halves.
- Top croissants with berry sauce, sprinkle with icing sugar.