Surprise your mom with some gooey sweetness this Mother’s Day with a couple of brunch recipes from Firefighter Tim!
Bourbon Glazed French Toast Casserole
1-2 loaves of French bread
12 kings Hawaiian rolls (enough bread to fill a casserole dish)
1 cup sugar
1-2 tablespoons cinnamon
Smidge of brown sugar
Blueberries – handful
Cut bread into 1 inch chunks. Spread into the bottom of a greased casserole dish. Cut and mix in Hawaiian rolls. Sprinkle in blueberries and mix in. Pour sugar, brown sugar and cinnamon over bread and mix. Whisk eggs in separate bowl with some sugar and cinnamon. Pour egg mixture over the top of the bread. Cover and refrigerate overnight. Put into the oven and bake at 350 degrees for an hour or so.
1 shot bourbon
1 tablespoon butter
¼ cup of milk
2 cups powdered sugar
Melt butter and bourbon in saucepan and simmer. Add powdered sugar and a little milk. Continue simmer. Remove from heat and pour over the top of the casserole.
1 bell pepper
1 bag potatoes O’Brien
1/2 to 3/4 of a block of Velveeta cheese, traditionally it’s the plain but you can sub queso or any other flavor
1 lb sausage
1 bag of cheddar jack cheese
Brown the sausage and use the grease from that plus some butter to cook the potatoes. Remove from pan. Dice and sauté bell pepper and onion in the previously used pan. Then scramble the eggs and add the sausage and potatoes back in to that. Cube the cheese into pretty small pieces. You can either melt the cheese in the microwave with a touch of milk or put the cubes in the pan with everything else and let it melt that way. Microwave is much faster. Sprinkle in cheddar jack cheese. Mix all together and enjoy.