Cooking with Karel Anne: Easy Mothers Day Breakfast

When the recipe instructions use increments of seconds instead of minutes, you KNOW this is easy to accomplish on Mother's Day morning for breakfast. Surprise Mom with this tray of delights, and maybe she will still pick up dirty socks for another year.

Croissant French Toast with Caramelized Bananas
2 Tablespoons butter
1 egg
1 Tablespoon flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 /2 cup milk
6 mini croissants (or 4 large)

Add the 2 tablespoons of butter to a pan to melt. Whisk together the egg, flour, cinnamon and vanilla. Pour the milk into the mixture and whisk to incorporate. Dip croissants in the milk mixture for 15-20 seconds on each side. Sizzle in the pan for 90 seconds on the face side, and 60 seconds on the base. Remove to a plate.

2 medium-small firm bananas, peeled
2 tablespoons butter
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon orange juice

Melt butter in a nonstick skillet over medium-high heat. Add brown sugar and cinnamon; stir. Peel bananas, cut into half-inch slices, and immediately lay the banana slices on top of the butter-sugar mixture. Cook undisturbed for 20 seconds, then turn bananas carefully and add juice. Cook for 45 to 60 seconds more, basting with the pan sauce. Divide the bananas between the plates, cascading over the croissant.

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