CREME BRULEE FRENCH TOAST and POPPY SEED FRUIT SALAD and SPICED BACON and MOCHA CAFE LATTE

If you are planning an early get together for Easter, this would be a perfect menu. I had friends over for brunch, and was pleasantly surprised at how easily it came together. I made the french toast the night before, and popped it in the oven to cook about 30 minutes before the girls arrived. The fruit salad, bacon and mocha cafe latte also came together with minimal preparation and fuss. A wonderful, fun and stress free way to entertain.

CREME BRULEE FRENCH TOAST

1/2 cup butter
1 cup packed brown sugar
2 tablespoons light corn syrup
6 slices of french bread (1 inch thick)
5 eggs
1 1/2 cups of half-and-half
1 teaspoon of vanilla extract
1 teaspoon orange liqueur
1/4 teaspoon salt

Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup and stir until dissolved. Pour into 9 by 13 baking dish.
Arrange bread in baking dish in single layer. In a small bowl, whisk together eggs, half-and-half, vanilla, orange liqueur and salt. Pour over bread and refrigerate overnight (at least 8 hours).
The next morning, preheat oven to 350F. Remove dish from the refrigerator and bring to room temperature. Bake uncovered for 35 to 40 minutes until puffed and slightly browned.
Enjoy!

POPPY SEED FRUIT SALAD

1/4 cup honey
1/4 cup frozen limeade concentrate, thawed
2 teaspoons poppy seeds
1 cup strawberries, halved
1 cup cubed pineapple
1 cup fresh blueberries

Mix honey, limeade and poppy seeds in a large bowl. Gently toss fruit with honey mixture.
Enjoy!

SPICED BACON

1 pound of bacon, room temperature
1 1/4 cups of brown sugar
2 teaspoon cinnamon

Heat oven to 350F.
Combine brown sugar and cinnamon in large ziploc bag. Add bacon slice by slice, and shake bag to coat. Place bacon on a cookie sheet. Bake until the bacon is crisp and the sugar is bubbly.
Enjoy!

MOCHA CAFE LATTE

1 1/2 cups of half-and-half
2 tablespoons of brown sugar
2 cups of brewed coffee
1/4 cup chocolate syrup
1 teaspoon of vanilla extract

Heat half-and-half in a saucepan over medium heat. Do not boil. Remove from heat, stir in brown sugar until dissolved. Add remaining ingredients. Combine well. Serve warm or over ice.
Enjoy!

Recipes adapted from The Morning News, May 2008