Chef Annabel Cohen Makes Easter Brunch

Easter Sunday isn't just about the dinner meal. Breakfast or brunch with family and friends can be just as meaningful, fun and tasty.

Chef Annabel Cohen came by the Fox 2 Studios Sunday morning to prove it by preparing a few of her favorite brunch recipes.

Sticky Bun Baked French Toast

Ingredients

  • 3 cups whole milk
  • ¼ cup sugar
  • 2 Tbsp. melted butter
  • 2 tsp. vanilla
  • ½ tsp salt
  • 1/2 teaspoon ground cinnamon
  • 1 pound challa (egg bread), cut into 1-inch Chunks
  • 1 1/2 cups chopped or halved pecans, walnuts or sliced or slivered almonds
  • 1 cup golden raisins

Topping

  • ¾ cup( 1 1/2 sticks) butter, melted
  • 1 cup brown sugar
  • ½ cup maple syrup
  • 1 tsp. ground cinnamon

Directions

  1. Spray a 9x12-inch (or equivalent) baking dish with nonstick cooking spray. 
  2. Preheat oven to 350℉. Whisk together the eggs,milk, butter, sugar, vanilla, cinnamon and salt in a large bowl. Add the bread, nuts and raisins and stir or toss well. (NOTE: you may make this up to a day ahead, cover with plastic wrap and chill to bake the next day). 
  3. Just before baking, combine topping ingredients in a microwave-safe bowl and cook on high for 1 minute. If the butter isn't melted, cook for 1 minutes more. Stir well. Drizzle over the French toast and bake for 50-60 minutes until the puffy and bubbly. Serve hot, spread with melted cream cheese if desired. Makes 8-12 servings. 
 
Breakfast Bread Bowls
 
Ingredients
  • 8 large whole crusty rolls
  • ¼ cup (1/2 stick) melted butter
  • Salt And Pepper
  • 12 or more large eggs, scrambled
  • Fillings and garnish: Chopped meats, vegetables, shredded cheese, as needed
  • Salt and pepper to taste
  • Suggested fillings: cheese, cooked or crumbled bacon, vegetables, and toasted nuts, seeds or breadcrumbs. 
 
Directions
  • Preheat your oven to 350ºF. 
  • Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.
  • Place the bowls on a rimmed baking sheet that's been lined with parchment. 
  • Fill the bowls with your favorite fillings. Divide the eggs among the bread bowls. Cover with foil and bake for 15 minutes. Uncover and bake for 10 minutes more or until the eggs are set. Serve with any garnish you wish. Makes 8 servings. 

Click here for more information about Chef Annabel and additional recipes. 


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