Well I certainly hope that everyone had a great Easter filled with wonderful food…I know I did!  As I mentioned previously, Shawn and I offered to cook brunch for his family so I’ve been thinking about what to make for the past few weeks. Here’s how the menu ended up:

Quiche Lorraine by Emeril
Baked French Toast Casserole by Paula Deen
Browned-Butter Blueberry Muffins
Bacon & Corned Beef Hash
Berry Fruit Salad

I personally thought that everything turned out delicious and you know that anything from Paula Deen is filled with all sorts of fatty goodness.  I also made the blueberry muffins again from Joy the Baker and added less blueberries. I think they turned out much better this time.

A few notes about the quiche recipe: I skipped making the homemade crust and purchased frozen pie crusts. From what I hear, it tasted really good and helped speed up the assembly process. I also reduced the amount of bacon included, as I felt using about 3/4 of the 6 oz. was plenty.

With the french toast, I substituted the French bread out for a cinnamon swirl bread which I think added some great extra flavor. I also replaced the pecans in the praline topping with walnuts. I suppose it’s your preference. I did, however, make the mistake of of adding a third layer of bread into the pan. At the time it still sat below the top rim and I figured this would be no big deal. Well, if you make this recipe, be prepared for the toast to puff to around double the size!


French ToastBaked French Toast