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Oregon Family Magazine

A Mother's Day Sunrise Surprise

05/07/2011 21:52 ● By Anonymous
A Mother’s Day Sunrise Surprise

Start Mother’s Day off right with a beautiful breakfast in bed. A pretty tray set with some of the good dishes and real linens, a fresh flower, and some delicious food will put a smile on mom’s face that will last all day.

Golden Sunrise French Toast is made extra special with evaporated milk and a splash of vanilla extract. Make sure you use firm bread so the toast doesn’t end up soggy.

If she loves eggs, making Scrambled Eggs with a little evaporated milk gives them such a creamy texture that she’ll want to eat them this way all the time. Add one tablespoon of evaporated milk for each egg used.

Pour her a Mock Mimosa by mixing sparkling lime juice or ginger ale to orange juice. Garnish with a fresh strawberry on the rim of the glass.

For more delicious ways to surprise mom on her special day, visit The Cooking Milk.

Golden Sunrise French Toast

Prep: 10 minutes Cooking: 10 minutes Makes 4 to 5 servings

2 large eggs 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk 2 teaspoons vanilla extract 2 tablespoons granulated sugar 1 tablespoon plus 1 1/2 teaspoons all-purpose flour 1/4 teaspoon salt 8 to 10 slices (3/4-inch-thick) firm, day-old French bread Unsalted butter Maple syrup Fresh seasonal berries or sliced fruit

HEAT large skillet over medium heat for 3 to 4 minutes.

BEAT eggs in shallow pan or large pie plate; whisk in evaporated milk and vanilla extract. Whisk in sugar, flour and salt. Add several slices of bread; soak without over saturating.

SWIRL 1 tablespoon butter in hot skillet. Remove bread from batter, allowing excess batter to drip off; transfer prepared bread to skillet in single layer. Cook for 2 minutes or until golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve immediately with syrup and berries. Continue with remaining bread slices, adding 1 tablespoon butter to skillet for each new batch.

Nutrition Information per serving: 450 calories; 120 calories from fat; 14g total fat; 7g saturated fat;  0g trans fat; 140mg cholesterol; 680mg sodium; 67g carbohydrate; 3g fiber; 28g sugars; 15g protein; 15% DV vitamin A; 6% DV vitamin C; 30% DV calcium; 15% DV iron

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and Very Best Baking.

Photo courtesy of Nestlé