Do you ever have those moments when an ingredient in your kitchen just inspires you so much that you look for ways to put it in just about everything for a few days? I used local honey for everything. My typical method of making french toast includes standing in my kitchen and eyeballing all ingredients, adding whatever looks interesting at the moment into a bowl, whisking it all together, and praying it turns out, which it always does as French toast is just forgiving like that. It should be though, it’s a way to use up stale bread, and I think it would be odd if it were a persnickety recipe.
One day, I decided to use a little of our honey instead of the tiny bit of sugar I usually add and the resulting honey vanilla French toast was a unanimous success!

Personally, I think life with a freshly baked scone and a cup of tea cannot possibly get any better! When the weather gets a little warmer, there’s nothing more satisfying and relaxing to me than to slice a scone in half, smear a good helping of butter onto it, and sit on our balcony with a hot coffee or tea. On Saturday mornings, you find me doing this sometime before 8am.

The addition of the bourbon maple syrup gives these pancakes a special oomph.

The cherry pomegranate syrup I made had just the right amount of sweetness to change the flavor of the champagne but not overwhelmingly sweet to make it taste like a glass full of sugar (like some of those wines out on the market…). Though if you like a more sweet cocktail, then just add more sugar.

This delight was something cooked up by an Irish guy I shared digs with. I’m ashamed to say I cannot remember his name. He swore it was the perfect hangover recovery recipe and we lived off it far more often than should have been allowed.

I made two kinds of babka. During a little refrigerator treasure hunt, I found miscellaneous bits and bobs of chocolate, white chocolate, and different jams that seemed like perfect candidates for babkafication. Also, everyone knows that cinnamon babka is the worst flavor (just watched that episode of Seinfeld this morning), so that was out of the question.

I encourage you to come up with your own flavors. I might just make a cream cheese and M&M version this weekend. Seriously, shop your pantry!

If you’re looking for a decadent and healthy way to start your day, try these Breakfast Crepes with Smoked Salmon! They’re stuffed with smoked salmon, eggs, red onions, capers, and chives.

Eggs Florentine is an elegant, yet easy breakfast option, consisting of poached eggs, spinach, and Canadian bacon, drizzled with creamy Hollandaise sauce. Serve it without the muffin for a gluten free and Paleo breakfast.

I love fresh fruit, and fruit desserts, especially peach recipes like my Dutch Oven Peach Cobbler, as does Mr. Flavor Mosaic and his Mom. This is a good thing since we are trying to eat healthier, especially for breakfast. These Grilled Peaches with Yogurt and Granola provide a sweet and crunchy treat that can be part of a healthy breakfast.

While the classic meat pie with tomato sauce (ketchup) is very popular, the bacon and egg pie is a close second and is my personal favourite of the two. A hard boiled egg (or scrambled) and bacon in a classic pie, was the gas that fueled many days of my student life. The version I’m sharing with you guys today however, is so much better, and truly is the ultimate breakfast pie!

One question that family and friends always ask me is How do you get your croissants so light and airy? And the answer is not a matter of personal talent so much as it’s a matter of science, temperature, and time. The basic idea is that you want to make sure your croissants have fully proofed before you bake them.

I like both sweet and savory crepes, but they’ve got to have bold flavor! I love that crepes are simple on their own making for endless possibilities when it comes to how to dress them up!

While I’ve always had an irrational fear of any baking requiring yeast/rising/putting my hard work into the hands of fate, these Cranberry Orange Sweet Rolls are pretty fool-proof. We’ll make some dough, let it rise, roll it out, sprinkle it with a killer cran-orange combo, roll it up, slice, and rise again. Refrigerate overnight or bake straight away and boom, sweet rolls.

If you’ve never had a sweet frittata before you should really give it a go. I think hell would have to freeze over before I ever get tired of having eggs for breakfast but this recipe makes for a pleasant change from the usual suspects

I think I’ve fallen in love with this oatmeal. It is exactly what I want in the morning — the perfect level of sweetness (sweet, but not too sweet), while still being healthy and filling. A balance that can be hard to get just right. Plus, it scores bonus points for being super easy to make, which is a must in my book for any breakfast.

Of course a tea break isn’t a proper tea break without something sweet to nibble on…That is where these apple, fig, pecan and honey scones come in. They are quick and easy to throw together and make a very satisfying snack come elevenses or the 4pm slump.

Unlike frittatas and quiches, the base of the strata is bread cubes that have been soaked in a custardy egg mixture for a couple of minutes or hours. This Mexican version is made with onions, green peppers, corn, and scallion. I used Monterey jack cheese with jalapeños to give it an extra kick. And of course, lots of Farmland bacon! For some wild unknown reason we don’t conceive a breakfast dish without bacon.

This orange spiced French toast is perfect for a quick and relatively light brunch – it can be made really quickly, and for a festive treat I have used brioche in place of the usual bread, you can make your own, but an all butter, pre-sliced supermarket version works very well indeed. The star of the show is eggs and of course French toast is simply a more elegant name for eggy bread!

A tender, moist coffee cake with all the flavors of banana bread. Features a double chocolate batter, studded with chocolate chunks and chopped walnuts. Topped with a sweet, crumbly oat and walnut streusel topping. Vegan.

Bread pudding is one of my favorite comfort foods, though I typically only see sweet bread puddings at restaurants. A savory bread pudding is a real treat, so if you can’t find any on the menus, you’ll need to give this recipe a try! Since the main ingredient makes use of stale bread, I like to think this dish is sustainable too 😉