Mother’s Day Breakfast Recipes

Brioche French Toast Waffles

Main Ingredients

• 4 thick slices day-old brioche (about 1-inch thick)
• 3 large eggs
• ½ cup whole milk
• 2 tbsp heavy cream
• 1 tsp pure vanilla extract
• 1 tsp granulated sugar
• ½ tsp cinnamon
• Pinch of kosher salt
• Butter, for the waffle iron

Ingredients for Maple Butter

• ¼ cup unsalted butter, softened
• 2 tbsp pure maple syrup
• Pinch of kosher salt

Ingredients To Finish

• Icing sugar, for dusting
• Maple syrup

Directions

1. Make the maple butter by beating the softened butter with the maple syrup and salt until smooth and combined. Set aside at room temperature until ready to serve.
2. In a shallow bowl or baking dish, whisk together the eggs, milk, cream, vanilla, sugar, cinnamon, and salt until well combined. Working one at a time, lay each slice of brioche in the custard and let it soak for about 30 seconds per side — you want it saturated but not falling apart.
3. Preheat your waffle iron and brush both sides generously with butter. Lay one soaked brioche slice in the centre, close the lid, and cook for 3 to 4 minutes until golden and crisp. Repeat with the remaining slices, buttering the iron between each one.
4. Serve immediately with a generous dollop of maple butter, a dusting of icing sugar and a bit more maple syrup for good measure.

Yogurt Parfait with Granola and Fresh Berries

Ingredients for Macerated Berries

• 2 cups mixed fresh berries (strawberries hulled and halved, blueberries, raspberries)
• 1 tbsp granulated sugar
• 1 tsp lemon juice

Ingredients for Parfait

• 2 cups plain full-fat Greek yogurt
• 1 cup store-bought granola

Directions

1. Toss the berries with the sugar and lemon juice in a bowl and set aside for at least 10 minutes, until the juices start to release and the berries get a little jammy.
2. To assemble, spoon a layer of granola into the bottom of each glass, followed by a generous spoonful of yogurt, then a spoonful of the macerated berries with their juices. Repeat the layers until the glass is full, finishing with berries on top. Serve immediately.

Double Chocolate Banana Bread

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1 large egg
• 1½ tsp pure vanilla extract
• 3 very ripe bananas, mashed
• ¼ cup full-fat sour cream
• 1 cup all-purpose flour
• ½ cup natural cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt
• 200g dark chocolate, roughly chopped, divided

Directions

1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on both long sides. This makes it very easy to lift the loaf out cleanly once it’s cooled.
2. Beat the butter and brown sugar together in a large bowl until combined and slightly fluffy. Add the egg, vanilla, mashed bananas, and sour cream and beat until smooth — don’t worry if it looks a little curdled at this stage, it will come together once the flour goes in.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in half the chopped chocolate, then pour the batter into the prepared pan and scatter the remaining chocolate evenly over the top.
4. Bake for 65 to 70 minutes, until a toothpick inserted into the centre of the loaf comes out clean. If you hit a pocket of chocolate, try again in a different spot. Let the loaf cool in the pan for 15 minutes before lifting it out onto a wire rack to cool completely. It slices much better when fully cooled, if you can wait that long!