Here are the 2 things you need to know how to make to prepare the PERFECT Easter brunch! Ok, you could probably make more stuff, but these are amazing, and SO EASY to make that you won’t slave all morning in the kitchen. You can have it all ready in under an hour and everyone can go sit and celebrate together!
If you think peeps are too sweet, I have to agree! But they are a seasonal treat, and just adding a couple to your sweet dish can actually be quite the treat for you and the family! Also, I learned it completely eliminates the need for any maple syrup because of their sweet nature. Plus it adds a gooey-ness to your french toast that can’t be beat. It’s like my S’mores French Toast all over again, but on easter! You should definitely check that one out as well if you’re a S’mores fan, but let’s get back to the peeps.
Peep Stuffed French Toast
No excess here! Just a peep or 2 on top to finish off your stuffed french toast in the broiler.
For the French Toast
- 1 egg white, 2 egg whites (or 1 egg)
- 1 tbsp ground cinnamon
- 1 tbsp coconut sugar or honey
- 1 cup milk of choice
- 1 tsp vanilla extract
- 6-8 slices of bread of your choice (brioche is my favorite for french toast)
Fillings and Toppings
- Nut butter (I love almond butter)
- Hazelnut butter (yet, good lo’ nutella)
- Peeps (pick a color!)
- Fruit (slices of strawberries and bananas go amazing here)
- 1 cup shredded unsweetened coconut (Optional but so fun!)
- Mix all French toast mixture ingredients together. Set brioche slices aside.
- Spread nut butter or Nutella on each slice of bread, with a layer of bananas or strawberries. Close it up like a sandwich.
- Bring a frying pan to medium heat and spray coconut oil or oil of choice.
- Dip the stuffed french toast “sandwich” in batter and then dip it shredded coconut on each side.
- Place sandwiches on hot frying pan and let it cook for about 2-3 minutes on each side until golden brown. Watch the coconut so it doesn’t burn.
- If you have a BIG appetite, stack 2 sandwiches together.
- Repeat the process until all your stuffed french toasts are ready.
- Now for the had part: Will you add 2 or 3 peeps on top of your stuffed french toast? The outside should be crispy and the inside should be gooey, and no need for maple syrup.
- Whatever you decided, place the stuffed french toast sandwiches on a cookie sheet with parchment paper over it, and broil in oven until the peeps are caramelized, aka, their faces melt off.
This “technically” serves 4 but you know, if you’re myself and winecoach, it will serve just 2 of you! This recipe made me feel a bit better about myself as I could still enjoy peeps on Easter without feeling like I over-sugar-did it and they actually taste good to me in this form.
PS: If you’re a peep enthusiast, go ahead and add some in between the sandwiched french toast as well. Live a little, it’s only once a year anyway!
Next up! Eggs…no brunch is complete without an egg dish, and this one is fantastic!
I’m not gonna lie, I LOVE This recipe and make it all the time, but never did it with a bacon handle! That idea came about because Easter! And it actually isn’t a legit basket without a handle, so I went for it. Not only is this delicious, but also SO EASY to make, and not all bad for you because well, it’s only 1 little slice of bacon! Here is how to do it.
Eggs in an Easter Basket!
- A muffin pan (I like using the large muffin molds that usually comes with 6 molds)
- 6 slices of bread
- 1/4 cup shredded cheddar cheese
- 6 eggs
- 6 slices of bacon
- Salt, pepper, spices like herb de provence and oregano
Preheat oven to 375F.
- Spray muffin pan with oil.
- Mold each slice of bread in the muffin pan so it takes it’s shape, resembling a basket.
- Sprinkle cheese at the bottom of bread.
- Slide egg in and season with salt, pepper, herbs.
- Bring to oven for approximately 12-13 minutes (remember to turn pan around at the 6 minute mark so both rows of egg baskets cook evenly.
- Fry bacon slightly so it is cooked but still malleable.
- When turning the muffin pan around, arch the bacon over the egg baskets carefully using a knife to get the tips of the bacon in between the side of the bread and muffin tin. I learned that adding a little shred of cheese or 2 helps them stick together like glue.
- Allow it to continue cooking as yolk cooks through and bacon achieves that crispness we know and love.
- Serve and Enjoy immediately.
I hope you try it! Don’t forget to leave me a comment below letting me know how it turns out for you!
Love my table setting pieces? I know, I’m in love too! It’s Mackenzie-Childs Morning Glory Collection. So beautiful, perfect for Spring and Summer! Click here to see the whole collection.
If you missed my Mackenzie-Childs Blog Post featuring my trip to Aurora to visit their headquarters, I recommend you checkout out this post. I’m hoping to make it there again this Summer because I just LOVE that place. It’s enchanted.
PS: It’s Easter, so bunnies, carrots, carrot cake right? If you’re looking for an awesome carrot cake recipe for this weekend, check out my Brazilian style carrot cupcakes. It’s so fun, and absolutely DELICIOUS!
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