Easter Sunday Brunch has a new  player in the mix. I adapted my Berry Stuff French Toast to create this Easter version using Hot Cross Buns and Orange Marmalade.

What you’ll need is: hot cross buns, eggs, milk, cream cheese, orange marmalade, cinnamon, nutmeg, and a pinch of salt.

Cut the hot cross buns into cubes and cover the bottom of the greased casserole dish with the cubes.

Using your fingers, pinch off small pieces of cream cheese and place on top of the bun cubes.

 

Heat 3 tablespoons of marmalade in the microwave for about 30 seconds so that it is more runny.
Using a tablespoon, drip the marmalade onto the cubes.

Repeat the process a second time to create a second layer of bun cubes, cream cheese and marmalade.

Beat the eggs in a bowl and add the milk, nutmeg and cinnamon with a pinch of salt. Beat to combine. Slowly pour the egg mixture over the cubes until the top layer has been completely covered.

Cover with foil and place in the fridge overnight or a minimum of 4 hours before baking.
When ready to bake, preheat the oven to 375 F. Place the covered casserole dish into the oven and bake for 45 minutes or until the middle of the French toast is cooked.

 

 
Serve with a drizzle of maple syrup, fresh fruit and bacon.

Hot Cross Bun Baked French Toast

 

Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

French toast for Easter Sunday brunch.

Author: Traci Lotter

Recipe type: Breakfast

Serves: 8

Ingredients

• 6 Hot Cross Buns (store bought)
• 6 Tbsp. Orange Marmalade
• 8 oz. Cream Cheese (divided in two)
• 2 Cups Milk
• 8 Whole Dggs
• 1 Tbsp. Cinnamon
• 1 tsp. Nutmeg
• Pinch of salt
• Maple syrup for serving

Instructions

1. Cut the hot cross buns into cubes and cover the bottom of the greased casserole dish with the cubes.
2. Using your fingers, pinch off small pieces of cream cheese and place on top of the bun cubes.
3. Heat 3 tablespoons of marmalade in the microwave for about 30 seconds so that it is more runny.
4. Using a tablespoon, drip the marmalade onto the cubes.
5. Repeat the process a second time to create a second layer of bun cubes, cream cheese and marmalade.
6. Beat the eggs in a bowl and add the milk, nutmeg and cinnamon with a pinch of salt. Beat to combine.
7. Slowly pour the egg mixture over the cubes until the top layer has been completely covered.
8. Cover with foil and place in the fridge overnight or a minimum of 4 hours before baking.
9. When ready to bake, preheat the oven to 375 F.
10. Place the covered casserole dish into the oven and bake for 45 minutes or until the middle of the French toast is cooked.
11. Serve with a drizzle of maple syrup, fruit and bacon.

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Two years ago, my friend unexpectedly lost her precious dad. I watched her mourn. I watched her struggle to understand and accept this loss. I’ve seen the anger, the hurt, the despair and the loneliness. But I’ve also seen strength.

To go from instant devastation to the long process of sorting through her dad’s things, selling her parents’ home and finding her mom a new place to live..all while holding down her job, caring for her husband and daughters.

My friend is strong. Broken…but strong.

Last year Joy, her family and a few close friends celebrated a year of her dad in Heaven by releasing balloons in the park. This year Joy asked if I would take the photos. I felt honored to do so.

Yesterday, snow fell for most of the day and it left a gorgeous blanket of white. Today the sun is out and its a beautiful day.

To me it is symbolic; a dark and cold storm has been followed by a new and bright day. Yes, it’s still cold and the white of the snow stings the eyes, but the sun brings warmth and the snow will slowly melt away.

God is in control. He can and will heal and restore. And there will still be mourning, but there is joy in the mourning.

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It’s winter and I love, love, love homemade apple pie, apple crisp, and apple tarts served hot with plenty of rich cream. It reminds me of home.

The ingredients for the filling are Granny Smith apples, raisins, lemon, sour cream, sugar, cinnamon, and nutmeg.

For the crumble – brown sugar, flour, salt, cinnamon, and butter.

For the pie crust, I used a prepackaged one from the grocery store.

Start by peeling, coring and slicing the apples into cubes. Gently toss them in a bowl with the lemon juice, sugar, nutmeg, and cinnamon.

Stir in the sour cream and raisins and set aside.

Roll out the prepackaged pie crust so it is about an 1/16th of an inch (about 2 mm) thick. Because I used a large muffin pan (3 1/2 inch/9 cm wide muffin holes), I cut out a circle using a 5 1/2 inch (14 cm) plate so the pastry would fit in the muffin holes.

Line the greased muffin holes with the pastry and add the filling to the pie crusts.

For the crumble topping, combine the sugar, flour, cinnamon and salt in a bowl. Add the butter in cubes and rub the butter into the flour until it resembles fine breadcrumbs.

Top off the apple filling with the crumble.

Bake for 40 mins, or until the crumble is golden brown and the apples are tender.

Serve with heavy whipping cream and enjoy.

Apple Crumble Minis

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

A mini version of the normal apple crumble but with raisins and sour cream to add more sweet and more zing.

Author: Traci

Recipe type: Dessert

Serves: 4

Ingredients

• CRUST:
• 1 prepared pie crust from the grocery store
• FILLING:
• 3 Granny Smith apples
• 3 Tbsp. sugar
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ½ cup sour cream
• ½ cup raisins
• 1 Tbsp. lemon juice
• CRUMBLE:
• 3 Tbsp. flour
• 3 Tbsp. brown sugar
• 1 tsp. ground cinnamon
• 2 Tbsp. butter
• Pinch salt

Instructions

1. Preheat the oven to 375F (180C).
2. FILLING:
3. Start by peeling, coring and slicing the apples into cubes. Gently toss them in a bowl with the lemon juice, sugar, nutmeg, and cinnamon.
4. Stir in the sour cream and raisins and set aside.
5. PIE CRUST:
6. Roll out the prepackaged pie crust so it is about an 1/16th of an inch (about 2 mm) thick. Because I used a large muffin pan (3½ inch/9 cm wide muffin holes), I cut out a circle using a 5½ inch (14 cm) plate so the pastry would fit in the muffin holes.
7. Line the greased muffin holes with the pastry and add the filling to the pie crusts.
8. CRUMBLE:
9. Combine the sugar, flour, cinnamon and salt in a bowl. Add the butter in cubes and rub the butter into the flour until it resembles fine breadcrumbs.
10. Top off the apple filling with the crumble.
11. Bake for 40 mins, or until the crumble is golden brown and the apples are tender.
12. Serve with heavy whipping cream and enjoy.

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As soon as we got home from our Thanksgiving trip, we put the tree up and decorated.

The first day of Christmas break was ‘baking day’. I had made the dough the night before and in the morning, rolled it out, cut it, baked it and the boys were ready to decorate.

The 3 of us decorated the cookies in the basement while watching Christams movies. It’s now our part of our ‘before Christmas’ tradition.

I made Gingerbread Biscotti  and chocolate-covered pretzel sticks for the neighbors, but we managed to consume a little, just to make sure they tasted good.

And then it snowed.

As always, the sun came out the following day and we headed out for a drive. I love these winter days. Cold. Crisp. Blue. Sunny. Gorgeous.

And before we knew it, Santa arrived and we spent the next two days hunkered down in our warm house, savoring each moment and enjoying time with each other.

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