The best of brunch

There’s nothing like a weekend brunch for a leisurely meal you can enjoy in the company of friends.  In additions to the brunch recipes from Scott Pohorelic, River Café Chef, in the Spring issue of Food for Thought, try these family friendly favorites for your next morning get-together.

Yogurt Fruit Smoothie

Very sweet, very pretty beverage with a whisper of cinnamon.

8                                 fresh strawberries
1                                 ripe, medium banana, cut up
1 ½ cup (375 mL)   vanilla yogurt
½ cup (125 mL)      frozen blueberries
2 tbsp (30 mL)        frozen concentrated orange juice
1/8 tsp (0.5 mL)      ground cinnamon
3                                 ice cubes

Process all 7 ingredients in a blender until smooth.  Makes about 3 ¾ cups (925mL). Pour into 4 small glasses. Serves 4.

1 serving: 149 calories; 2.3 g total fat (0.5g Mono, 0.1g Poly, 1.3g Sat); 5 mg Cholesterol; 30 g Carbohydrates; 2 g Fibre; 5 g Protein; 57 mg Sodium

Reprinted from The Beverage Book © Company's Coming Publishing Limited.

Make-Ahead French Toast

Cinnamon and a caramel coating make French bread a brunch treat.

¼ cup (60 mL)          butter
½ cup (125 mL)        brown sugar, packed
1                                  french bread loaf, ends trimmed and loaf cut, into 1 inch slices (about 12 slices)
4                                  large eggs
1 ½ cups (375 mL)  milk
½ tsp (2 mL)             cinnamon
½ tsp (2 mL)             vanilla
icing sugar, sprinkle

Melt butter in a small saucepan on medium.  Add brown sugar. Stir until well combined.  Pour into a greased 9 x 13 inch (22 x 33 cm) pan. Spread evenly.

Place bread slices in tight single layer on top of brown sugar mixture.

Beat next 4 ingredients in medium bowl. Pour over bread. Cover. Chill for at least 3 hours.  Remove cover.  Bake in 400 degree oven for 20 to 25 minutes until edges are browned and knife inserted in centre comes out clean.

Sprinkle with icing sugar.  Serves 6.

1 serving: 418 Calories; 14.3 g Total Fat (7.6g Mono, 1.8g Poly, 3.6g Sat); 146 mg Cholesterol; 59 g Carbohydrate; 2 g Fibre; 13 g Protein; 608 mg Sodium.