Fresh Berries in Orange Juice
I recently published a post about a Baby "Sprinkle" I hosted for my daughter, Lauren. It was a recap of the wonderful little brunch we put together to celebrate my newest grandchild, who will be arriving this month. Oh just typing that makes me giddy! Anyway, since it was a Favorite Things post, there were no recipes included with the photos. I have been receiving requests for some of those recipes ever since. I thought it would be fun to share them today since we will be celebrating Mother's Day this weekend. We served French Toast Souffle and Sun-dried Tomato and Asparagus Frittata at the Sprinkle. I added the Fresh Berries in Orange Juice recipe because it goes well with the other two. Together they are all you need for a perfect Sunday brunch!
This Fresh Berries in Orange Juice recipe is a fun way to serve a fruit salad. Fresh squeezed orange juice and a sprinkle of confectioner's sugar adds a little extra flavor and sweetness while still keeping it healthy. And it looks pretty too!
- one cup fresh sliced strawberries
- one cup fresh blueberries
- one cup fresh red raspberries
- one cup fresh blackberries
- 3/4 cup fresh squeezed orange juice
- 1 tablespoon confectioner's sugar plus extra for sprinkling
- Place berries in a large bowl, set aside.
- Add confectioner's sugar to orange juice and mix until combined.
- Pour orange juice mixture over berries and toss lightly.
- Sprinkle confectioner's sugar over berries before serving.
French Toast Souffle
This recipe for French Toast Souffle is amazing! My sister Lori served it at a brunch she had a few years ago and it was a hit. I made sure I had the recipe before I left. It is now one of our favorites. You prepare it a day ahead so it's ready to go when you are.
- 10 cups sturdy white bread cut into 1" cubes (about 16 slices)
- 8 ounces cream cheese, softened
- 8 large eggs
- 1 1/2 cups milk
- 2/3 cup half-and-half
- 1 1/4 cups maple syrup divided into 1/2 and 3/4 cups
- 1/2 teaspoon vanilla
- 2 tablespoons confectioner's sugar
- Place bread cubes in a 13 X 9" pan that has been sprayed with cooking spray.
- Beat cream cheese until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Add milk, half-and-half, 1/2 cup of maple syrup and vanilla. Mix until smooth.
- Pour cream cheese mixture over top of bread.
- Cover and refrigerate overnight.
- Preheat oven to 375 degrees.
- Remove bread from refrigerator; let stand on counter for 30 minutes.
- Bake for 50 minutes or until set.
- Sprinkle souffle with confectioner's sugar and serve with maple syrup.
Sun-dried Tomato and Asparagus Frittata
A Frittata is a nice way to serve eggs at a brunch. It's easier than making individual omelettes and less work than quiche. You can add anything you want to it so use this as a base recipe and customize it to your own taste.
- 1 dozen large eggs
- 1/2 cup sun dried tomatoes
- 1/2 lb asparagus, cleaned and cut into 1" pieces
- olive oil
- your favorite grated cheese for sprinkling
- Beat eggs until fluffy.
- Drizzle 2-3 tablespoons of olive oil in the bottom of a large non-stick skillet over medium heat.
- Add asparagus and sun-dried tomatoes and saute until heated through and asparagus is cooked.
- Add eggs and lightly swirl pan to distribute asparagus and tomatoes.
- Gently run a rubber spatula around the inside edge of the pan as the eggs begin to cook to help eggs spread out. Cook on medium to low heat until the eggs begin to set on the bottom of the pan.
- Once the eggs are starting to set on the bottom but still wet on top, place entire pan under broiler (on low) until eggs are cooked through and no longer wet.* If you are using a skillet with plastic handles, cover them with foil before placing pan under the broiler.
- Turn off broiler and sprinkle cheese over top of Frittata.
- Transfer Frittata to a large cutting board or leave in pan and cut into pie shaped slices to serve.