My kitchen receives the blessing of the morning sun and I eagerly open the blinds to let those rays pour in like a flood of healing waters. Drinking up the warmth is just the perfect beginning to my day. Sundays with morning sun are almost too wonderful to describe, and hard to top. Unless of course you're planning to make something delicious!
The fruit you see here is the way I like to start my day and it's made all the more wonderful when you just make it simple. Fresh cut pineapple, red pears, navel oranges and bananas. Toss with a tiny bit of sugar and grab your favorite chair by the window for a few moments of bliss.
That is, until the buzzer goes off and the breakfast casserole emerges. Isn't this gorgeous? And SO, SO, SO easy! If you have a loaf of cinnamon raisin bread you're on your way to creating brunch Nirvana. A dab of Greek yogurt with the eggs helps create low calorie richness. And be sure and heat up your maple syrup so you don't spoil the warmth of this toasty treat.
Sooner or later, the sun rises to the top of the sky, and my warm kitchen fades into the late morning. Chores must be done. Clothes folded. Pantries cleaned out. But soon it will be time for dinner and I've been saving some items from previous dinners to become a delicious and sinful end to this 7th day of bliss.
Cheese. Pasta. Bacon. I could end here and you'd be happy. But let's just add some photos and let the drooling begin. Especially when you know that nested at the bottom of this veggie, bacon cheese sauce are beautiful and rustic mushroom raviolis. Yeah, I know. Makes you swoon, eh?
Isn't this a great way to start and finish a Sunday? For that matter, wouldn't this be a great way to start and end every day? I think so. And I can't wait for a new day, more sun, and more inspiration.
RECIPE: Cinnamon Raisin Bread Breakfast Casserole
8 slices of Pepperidge Farm Cinnamon Raisin Bread, cut into 1 inch chunks
1 T butter
1/3 C heavy cream
½ t nutmeg
Dash of kosher salt
1 t vanilla extract
Syrup and/or powdered sugar for serving
Butter the bottom and insides of a small glass baking dish, about 9 by 9. Arrange the cubes of bread in the dish. In another bowl blend the eggs, cream, salt, vanilla, and nutmeg and whisk well to combine. Pour all over the bread. Push the bread down into the eggy mixture. Let sit on counter for about 30-45 minutes.
Place the dish in the center of a preheated 375 degree F oven and cook for 35 minutes. Remove, let cool for just a few minutes. Cut, cover with your favorite syrup or just powdered sugar.
RECIPE: Mushroom Ravioli and Vegetables
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.