Mother's Day Brunch on a Sheet Pan

Votes: 1

How to Make - Sheet Pan Brunch for Mother's Day

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Prepare a complete breakfast with French toast, patties, cherry topping, and almond brisket on two baking sheets: one for the French toast and one for the toppings. Not only will everything cook simultaneously, you won't have to use extra pots and pans, and cleanup won't be a pain. The recipe is incredibly simple; you can even involve the kids in the preparation. Nevertheless, it looks quite elegant and would make a wonderful addition to a brunch on Mother's Day or any other holiday.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 large eggs, beaten
2 cups low-fat cream (10%)
2 tsp vanilla extract
1/3 cup + 2 tbsp light brown sugar
3/4 tsp ground nutmeg
0.5 tsp coarse salt
4 tbsp unsalted butter, melted
10 slices white bread, 2 cm thick (original Texas toast)
1 orange
1 package (280 g) frozen cherries, thawed and drained
1 cup chopped almonds
3 tbsp maple syrup, plus extra for serving
1 log (450 g) uncooked pork breakfast sausage, cut into 8 patties
Powdered sugar, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream, vanilla extract, brown sugar, nutmeg, butter, white bread, cherry, almond, maple syrup, sausage, powdered sugar

Cooking the dish according to the recipe:

Position racks in the lower and upper thirds of the oven and preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the eggs, cream, vanilla extract, 1/3 cup brown sugar, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt until well combined. Line two 18 x 13-inch baking sheets with parchment paper or nonstick foil.

Grease one baking sheet with 2 tablespoons of butter. Arrange the bread slices on it, covering the bottom completely (2 rows of 4 slices lengthwise, and cut the remaining 2 slices in half and arrange them at the bottom). Pour the egg mixture over each slice and let stand for 5 minutes. Turn the slices over and let them soak for another 5 minutes. Drizzle the tops of the bread with the remaining 2 tablespoons of butter.
Using a vegetable peeler, remove 4 strips of zest from the orange, being careful not to remove the white pith. In a small baking dish, combine the cherries, orange zest, remaining 2 tablespoons brown sugar, and remaining 1/4 teaspoon nutmeg and place the dish on a second baking sheet along one of the short sides (it will take up about a third of the baking sheet). In a small bowl, toss the almonds, maple syrup, and remaining 1/4 teaspoon salt until the almonds are coated. Arrange the almonds on the other third of the baking sheet next to the dish with the cherries. Arrange the patties on the remaining third of the baking sheet.
Bake the French toast on the bottom rack of the oven, and the sausage, cherries, and almonds on the top rack, until the toast is puffed and starting to brown, and the almonds are golden brown, 20-25 minutes. Remove the baking sheet with the sausage, cherries, and almonds from the oven. Transfer the baking sheet with the French toast to the top rack, turn the oven to broil, and broil for 2-4 minutes, until the toast is golden brown. Check the toast every 30 seconds to prevent burning! Serve the toast topped with charred almonds, roasted cherries, and syrup, and serve with the sausage.

Categories:

recipe / Baking tray / Breakfast / March 8 / Main courses / Eggs and dairy products / Bakery / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes

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