Here are hearty and delicious breakfast/brunch ideas to make this father’s day. Show your dad you care and make a recipe he won’t get enough of because you know dads love food! You can’t go wrong with any of these!!
Don’t forget, father’s day is this Sunday, June 21st!!
Baked Baguette French Toast
* The secret to a good french toast is to use a-day old bread.
2 cups whole milk
warm maple syrup mixed with warm honey
- Preheat oven to 375°F.
- Trim 1/2 inch off of each end of the baguette. Slice baguette in half. Cut into serving-size pieces (4-5″ long). Place bread cut-side up in an ovenproof dish and butter the top of each piece. Don’t overlap the pieces.
- In a medium-sized bowl, whisk the eggs. Add milk, vanilla extract, orange juice/zest, and salt. Whisk until foamy. Pour over bread. Flip the pieces around every 10 minutes or so to make sure both sides are soaking up the liquid.
- Leave in the liquid for about 30 minutes total. You want the bread to be wet but not soggy and falling apart. When you bake it, the bread should be resting in a small pool of the liquid but not drowning in it. You might need to pour off a few tablespoons of the liquid if the bread doesn’t soak most of it up.
- Make sure all pieces are cut-side up. Sprinkle sugar all over the top. Bake until the bread is puffed up and golden (30-40 minutes). You might need to throw it under the broiler for optimum crispy crunchy caramelized beauty.
- Sprinkle with powdered sugar and eat right away (but it does reheat nicely). Serve with optional toppings listed above.
Nutella Crescent Rolls
1 tablespoon butter, melted
– Preheat oven to 400°F
– Spread each triangle of the crescent rolls with a healthy amount of Nutella.
– Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.
– Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar.
– Bake for 10 – 12 minutes, or until they are lightly golden brown.
– Remove from oven and serve immediately.
For the dough
- 4-5 cups all-purpose flour
- 2 packages dry yeast (4.5 teaspoons)
- 1 teaspoon salt
- ¾ cup milk
- ½ cup water
- ½ cup melted butter
- ½ cup sugar
- 1 egg
For the filling
- melted butter for spreading
- ½ cup brown sugar
- 2 teaspoons cinnamon
For the icing
- 1.5 cups powdered sugar
- 1 Tablespoon butter
- ⅛ teaspoon vanilla
- 2-3 Teaspoons hot water for the dough
- to make the dough:
- mix together 1¾ cups flour, yeast, and salt. set aside.
- in a small saucepan, heat the milk, water, butter, and sugar over med-low heat until it reaches 120-130F, stirring constantly. pour into the dry mixture and beat until smooth.
- add egg and ½ cup flour and beat for another 2 minutes.
- gradually add enough flour to make a soft dough (probably cup or two).
- knead dough. cover and rest for 20 minutes.
- once dough has risen, roll out into a rectangle, approx ¼” thick. spread melted butter over top, and sprinkle filling overtop, leaving a ½” border all the way around.
- to make the filling:
- combine brown sugar and cinnamon. (double amounts, if necessary, to cover the area.)
- roll the dough as for a jelly roll, keeping it as tight as possible. when you get to the end, pinch the dough along the top and cut into 12 rounds, using a knife or bench scraper. place rolls on a greased pan and bake at 375 for 15-20 minutes until golden brown. let cool slightly, then top with glaze.
- to make glaze:
- combine powdered sugar, butter, vanilla, and hot water and stir until you reach a smooth consistency.