Happy Easter, everyone!!
I know we did BLOG Easter a few weeks ago with this deeeeelish quiche, but today is actual real-life Easter for us, so I couldn’t resist doing it up with another decadent brunch recipe! Sweet, not savory, this time. Because brunch is meant to include eggs AND French toast. Why choose when you can have both? Such is the beauty of brunch!
Basically all I want to eat this December is warm, cozy breakfasts. Exhibit A riiiiight up there.
Ever since I moved to a place where “winter” means 40 degrees, instead of -40 degrees, my usual winter cravings have not been kicking in. Normally at this time of year, I’m all about big pots of chili, grilled cheese and homemade tomato soup, and gooey, cheesy baked pastas (swoooooooon), but I gotta admit, in California it just doesn’t feel the same. But my desire to wake up on cold, gray weekend mornings and cozy up with a mug of coffee, an incredible, warm, streusel-topped plate of goodness, and some Ina Garten? Still VERY strong.
Will I ever stop showing you recipes with “maple bacon” in the title?
Let’s be honest – probably not. The combination is just too good, people.
So let’s deal with the 500 pound bacon elephant in the room – bacon has not exactly had the best week, huh? To be honest, I’m not too perturbed by all of the processed-meat-craziness right now. My theory on bacon (and anything else decadent and delicious) remains the same: if you’re eating a pound of bacon for breakfast every day, you’re doing something wrong. If you’re using it sparingly to flavor your adorable little French toast cups, you’re doing something very, very right.
Question: Will I ever get tired of the combination of bourbon and vanilla bean?
Answer: No. Never. Definitely not. Especially when it’s all wrapped up in a super rich, crispy and creamy French toast that is just begging to be your warm and cozy not-leaving-the-house-or-changing-out-of-these-pjs-all-day Christmas brunch.