I hope you all had a chance to celebrate the great gift of your mom this past weekend for Mother’s Day. But there is no reason to limit a celebration of moms to just one calendar day.

Consider offering her an extra surprise and make her a Mother’s Day breakfast next Sunday, too. Here’s a simple recipe that reuses (or updates and renews) day-old French baguettes for a luscious French toast with a rum and berry syrup!

3 eggs
1 tsp vanilla extract
½ cup milk or light cream
2 tbsp brown sugar
2 tsp ground cinnamon
4 slices day-old French baguette, cut on bias
2 tsp butter
¼ cup syrup
4 strawberries, cleaned and cut
1/8 cup of blue berries
1 banana, sliced
½ cup of Captain Morgan Parrot Bay Coconut Flavored Rum (or any other spiced rum)

Instructions:
Beat eggs, milk, cinnamon, brown sugar and vanilla together. Soak day old- baguette slices in mixture so each piece of crusty bread becomes soft, but not mushy. Heat butter in a nonstick pan over medium heat. Add baguette slices to pan and cook for 3-4 minutes on each side, until golden brown. Once cooked, remove bread and put on a plate. In the same pan, add the spiced rum and cook out alcohol for 1-2 minutes. (ATTN: Alcohol can catch on fire if exposed to a lit flame.) Add syrup and heat until syrup becomes less thick. Turn off heat. Add berries and bananas and mix together. Spoon syrup and fruit over the French baguette toast.

Posted in Recipe-breakfast, Recipe-Pastry | No Comments