mother’s day breakfast

My Mother’s Day menu was featured in yesterday’s Food & Drink section of the Arizona Republic.

Here are photos and links to the recipes.

Layered Lemon-Berry Angel Cake

Mixed Berry Parfait

Sparkling Mixed Berry Morning Cocktail

And my personal favorite … hint hint … family!

Sweet and Savory Ricotta & Bacon Stuffed French Toast

Four 1 ¼- inch thick slices day-old, dense whole-grain or sourdough bread
8 thick slices bacon, cooked until crispy; crumbled
1 cup ricotta cheese
1 tablespoon brown sugar, packed
2 large eggs
1 cup half & half
1 teaspoon vanilla extract
1/4 cup unsalted butter, for cooking, divided
Ground cinnamon
Warm maple syrup
Powdered sugar, for dusting
Using a small sharp knife, cut a 3-inch-long slit in 1 side of each bread slice, cutting 3/4 of the way through the bread and creating a pocket that leaves 3 sides of bread intact.

Combine the crumbled bacon, ricotta cheese, and brown sugar together in a bowl. Divide evenly among the four slices of bread and gently stuff each one. Once each is stuffed, carefully press each stuffed bread together.

Whisk the eggs, half & half, and vanilla together in a pie plate or Pyrex dish until well combined.

Place the stuffed slices of bread into the custard mixture, and let sit for two minutes. Turn over and let sit another two minutes.

Heat a griddle or large skillet on medium-low and add 2 tablespoons of butter to the pan to melt.

Once the butter is melted, immediately place the custard-soaked bread onto the heated pan. Sprinkle very lightly with cinnamon. Cook over medium for about 5 minutes, or until nicely browned on the bottom. Just before turning over, dot the tops of the stuffed slices of bread with another 2 tablespoons of butter, dividing evenly between the pieces. Carefully flip over.

Cook the second side for 5 minutes or until browned.

Serve, drizzled with maple syrup and dusted with powdered sugar.

Makes 4 slices