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
- 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
- ¾ cup( 1 1/2 sticks) butter, melted
- 1 cup brown sugar
- ½ cup maple syrup
- 1 tsp. ground cinnamon
- Spray a 9x12-inch (or equivalent) baking dish with nonstick cooking spray.
- 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).
- 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.
Click here for more information about Chef Annabel and additional recipes.