My mom is incredible. She is patient, kind, loving, and I’ve always said if I’m half the woman she is then I’ll be alright. Not only does she put up with my silly puns but she will laugh (maybe with some pity) at every single one. She listens intently to my stories as I tell 5 other stories within it and we never go a day without talking. Without a doubt, I wanted to spoil her on Mother’s Day.
Another thing her and I have in common? A love of breakfast foods! We had a small brunch at the house for Mother’s Day where I cooked up a feast. Two of the recipes I did were new, and one is tried and true classic. The tried and true is my berry french toast, SO much goodness packed into a breakfast casserole. The new recipes also amazed and as my boyfriend ate some leftovers later in the day insisted I make them both at the next brunch we host with his family. The new recipes were Ricotta Pancakes and a Savory Monkey Bread. I 100% agree with him, they were delicious! What is brunch without mimosa’s too? Or in this case… MOM-osa’s! This fun little pun on the name was a huge hit with my mom and we sipped and laughed about it throughout the meal. Below is the recipe for my tried and true berry french toast.
Comment with if you want to see the Ricotta Pancakes or the Savory Monkey Bread recipe next!
*Spoiler: I ALWAYS double this recipe so I can have leftovers. When doubled, I place it in a 13” x 9” aluminum disposable pan for easy cleanup and storage*
Berry French Toast
- 4 large croissants; cubed
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- 1 8oz package cream cheese; softened
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ whole milk
Preheat oven to 350 degrees Fahrenheit. Spray a 9” square pan with cooking spray.
Place cubed croissant pieces into the prepared pan and top with berries.
Beat the cream cheese and sugar until smooth. Add the eggs and vanilla extract, mix well. Beat in the whole milk until fully combined. Make sure to scrape the bowl often to make sure it’s fully incorporated.
Pour the cream cheese mixture over the croissants and berries and gently push down so all pieces have liquid. Let sit for 15 minutes.
Place in the oven for 45 to 55 minutes or until the middle is set.