Bonne Bouchee: Breakfast in Bed for Mom and Dad

by Sandra Scalise Juneau

Start off the celebrations for Mother’s Day and Father’s Day with breakfast treats served bedside. Nothing can compare to the “I Love You” sentiment of being pampered by your family with a personally prepared breakfast in bed. My fondest memory of Mother’s Days past is of being awakened by a special delivery breakfast tray filled with treats and brought in by two giggling pre-teen daughters.

The following recipes are planned for simplicity—but of course, on either day, dads or moms will have to oversee the kitchen patrol. Organization is the key to assembling your tray and keeping everything appetizingly hot. To inspire your kids (and your spouse), you might want to leave a copy of this article where they are likely to pick up the hint.

Mom’s Day Breakfast Tray

For memorable breakfast trays, the proof is in the presentation. Set up mom’s tray using pretty dishes in her favorite colors. Wrap cutlery in a delicate linen napkin, include a small pot of tea or coffee, a tiny pitcher of milk and a small bowl of sweetener. Add a vase with single flower (garden variety or florist), and don’t forget a specially handwritten card or note.

Pain Perdu

Literally translated in French as “lost bread,” Pain Perdu is a Louisiana tradition for using up leftover bread that would have been thrown out or “lost.” This recipe is intentionally scaled for one to two servings, but can easily be doubled or tripled as needed. For a special Mother’s Day treat, use cookie cutters to cut sliced bread into fanciful shapes of hearts, flowers or butterflies. (True to our Louisiana kitchen tradition of never wasting a scrap of food, any leftover batter and the cut ends of the bread can later be transformed into a delicious bread pudding.)

1 egg
1/2 cup sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup whole milk
1/2 Tablespoon vanilla extract
4 slices “day old” white bread
OR “day old” French bread, cut into
1”-thick slices
2 Tablespoons butter
Powdered sugar or warmed maple
syrup for topping

Place egg in a shallow, flat bowl and beat in sugar, cinnamon and nutmeg, stirring briskly with a fork. Add milk and vanilla, stirring gently to fully incorporate. Dip bread in egg/milk mixture, fully coating one side, then turn bread over to evenly coat other side.

Heat butter in a large heavy skillet, just until melted. Thoroughly drain each slice of excess batter, then add to skillet and cook on medium heat until slightly browned (about 2 minutes). Turn slices over and cook until browned.

Pain Perdu may be kept warm on an ovenproof platter in a pre-heated 250° oven until ready to serve. To serve, top with a dusting of powdered sugar or maple syrup that has been warmed for 30 seconds in a microwave.

Fruit Kebobs with Honey-Yogurt Sauce

Fruit Kebobs

6 fresh strawberries, washed, leaving stems on
6 seedless grapes, washed
6 fresh pineapple chunks
6 (1”) banana chunks
1 Tablespoon lemon juice, freshly squeezed
6 (4”- 6”) wooden skewers
For garnish, add a sprig of fresh mint or a single flower, rinsed

Brush lemon juice over banana slices. Refrigerate all fruit until ready to assemble. Thread fruit onto each skewer starting with a strawberry, add a grape, a banana chunk and then end with pineapple. Wrap skewers in plastic and refrigerate until needed. May be prepared ahead and chilled overnight.

Honey-Yogurt Sauce

6 oz vanilla-flavored yogurt
1 Tablespoon honey
1 teaspoon lemon juice, freshly squeezed

Add honey and lemon juice to yogurt, stirring to blend thoroughly. Pour sauce into a small bowl or cup and refrigerate until needed.

Assembly

In the center of a small salad plate, place the bowl of honey–yogurt sauce. Arrange fruit kebobs around sauce. Garnish with fresh mint or a flower.

Dad’s Day Breakfast Tray

With mom to oversee the prep, assembling this Dad’s Day breakfast tray should be a snap. Use a bright colored cloth napkin to wrap cutlery and place Scrambalaya Wrap with salsa on a plate topped with another plate to keep it warm. Pour smoothie into a chilled mug; add a cup of coffee, milk and sweetener. Decorate the tray with kids’ original artwork.

Scrambalaya Wrap

This easy breakfast version of traditional jambalaya is sure to please the guys on their day!

1/2 cup andouille sausage, cut into chunks
1/2 small onion, medium chopped
2 Tablespoons bell pepper, medium chopped
1 Tablespoon butter
1 large egg
1 Tablespoon milk
Dash Tabasco Chipotle Sauce
Salt and pepper to taste
1/2 cup shredded Monterey jack cheese
1 (10”) flour tortilla
1/2 cup tomato salsa for garnish

In a heavy skillet, sauté andouille until browned on all sides. Add onions and bell pepper, cooking until soft. Continue cooking on high heat for about 5 minutes.

Wrap tortilla in paper towel and warm in microwave for 30 seconds. Set aside.

In a separate bowl, mix together the egg, milk, Chipotle Tabasco Sauce, salt and pepper. Add butter to skillet; when melted, stir in eggs and cook on high heat until scrambled.

Laying the tortilla flat, spoon the egg mixture into the center and top with cheese. Fold in the top and bottom of tortilla, rolling in the sides toward the center to secure the wrap. Place on a plate with seam side down. Add tomato salsa on the side. Top with another plate to keep it warm and serve immediately.

Chase Away Blues Smoothie

This yummy blueberry smoothie makes an early morning statement that is guaranteed to chase away blues.

1 cup fresh blueberries, washed
1 cup orange-mango juice
1/2 cup banana
1/2 cup vanilla yogurt
1/2 cup crushed ice
6 fresh blueberries for garnish

Add ingredients to blender in order given and blend until smooth. Pour into a chilled glass or mug, garnish with fresh blueberries and serve immediately.