Mom’s are pretty special. They combed your hair, cared for you when you were sick, and most importantly – cleaned your butt when you were a baby. Let’s face it, there’s a lot of things we couldn’t have done without our mothers. My mom is a pretty special woman and I thank the world for her, she’s taught me a lot in my 30 years here.
So for this Mother’s Day I decided to make her a special breakfast. I had crumble left over from a dessert I made a few weeks ago and I decided to make a baked crusted french toast. Yes, baked!
Here’s what you will need for the crumble:
- 1 cup raisins
- 2 cups rolled oats
- 1 tbsp cinnamon
- 1 tbsp flour
- 1/3 cup brown sugar
Pre-heat oven to 350°. Begin by making a typical french toast recipe – eggs, milk, sugar, and vanilla. Whisk together and pour into a shallow dish. You will also need another shallow dish to put the crumble mixture in. I used Texas Toast for the bread (couldn’t find Challah bread). Coat the bread in the french toast mixture and then coat the toast in the crumble mixture. Place coated bread on a cookie sheet with cookie cooling racks, sprayed with cooking spray. See picture above. Bake for 10 minutes, flip and bake for an additional five minutes.
Instead of syrup, I made a blueberry and strawberry compote. It’s super easy and super delicious.
- 2 cups frozen blueberries
- 1 cup of frozen strawberries
- 1/3 cup water
- 1/4 cup sugar
Boil on medium heat in a small saucepan for 10 minutes, stir occasionally. Reduce heat to low and simmer for 5 additional minutes. Simmering the compote will thicken the juices and make it a syrup like consistency.
My mom really enjoyed this version of French Toast, I think it was her favourite that I’ve made for her. We’ve done your traditional french toast, french toast stuffed with peanut butter and nutella, and french toast stuffed with cream cheese and bananas. This one is definitely a keeper.