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Have breakfast with Grandmother Bread! My classic Egg Grandwich–toasted, buttered Grandmother Bread, fried egg, and your favorite cheese (with or without peppered bacon, sliced ham, or a big sausage patty)–is the most requested breakfast on the farm, but if you’re in the mood for something wildly decadent…..
We can do that, too! It all starts with great, big, wonderful slices of Grandmother Bread.
Get the mother of all bread recipes here. If you’ve never made homemade bread before, learn how to bake bread, and be sure to read the family history behind Grandmother Bread. I grew up with Grandmother Bread and have been making it since I was a little girl. With Grandmother Bread at your fingertips, you can do flips, cartwheels, and leap tall buildings. Okay, that’s not true, but you can make some really rockin’ breakfasts!
Like…. Stuffed French Toast! Thick slices of Grandmother Bread stuffed with cream cheese, soaked in sweet, milky eggs, fried to golden perfection and smothered in whipped cream, strawberries, and syrup. Heaven!
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How to make Stuffed French Toast:
thick-sliced Grandmother Bread
6 ounces softened cream cheese (plain or strawberry-flavored)
butter
5 eggs
2/3 cup milk
1/4 flour
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
powdered sugar
whipped cream
sliced strawberries
maple syrup
Using thick slices of Grandmother Bread, cut a pocket into the top of each slice. With a butter knife, stuff each pocket with cream cheese.
Stack up your stuffed slices.
Does that look good already or what?
Whisk eggs, milk, flour, sugar, vanilla, and cinnamon in a medium-sized bowl. Soak slices one at a time, on each side, in the egg/milk mixture, then fry lightly on each side in hot butter. I like to dash some extra cinnamon-sugar on top while it’s cooking. Transfer to a plate.
Top with powdered sugar, whipped cream, and sliced strawberries then load on the maple syrup! This recipe makes enough for approximately six slices.
This bite’s for you!
Then try Cheesy Poached Eggs! Not your ordinary poached eggs–these eggs are poached in a cheesy-milk mixture and put to bed on a toasted slice of Grandmother Bread.
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How to make Cheesy Poached Eggs:
toasted, sliced Grandmother Bread
2 tablespoons butter
4 eggs
1 cup shredded Cheddar or Swiss
6 ounces cream cheese
1 cup milk
Toast bread slices. Melt butter in a large saucepan over medium heat. Add cheeses and milk. Stir till melted. Crack eggs one at a time in a small cup then pour into the cheese/milk mixture in the pan. Cook, covered, three to five minutes depending on how you like your eggs. Using a spoon, lift each poached egg from the pan and place on top of a toasted slice of Grandmother Bread. Top with more cheese mixture from the pan and sprinkle on coarse ground black pepper and/or chives.
And one more breakfast treat (pictured below)–the quick standby, Cinnamon Toast! Spread butter on sliced bread, dash on the sugar and cinnamon, and pop it under the broiler for a couple of minutes for the hot, sweet, gooey goodness that is made even better because it’s made with Grandmother Bread.
It’s a challenge around here, I tell you, a challenge.
See Stuffed French Toast at Farm Bell Recipes and save it to your recipe box.
See Cheesy Poached Eggs at Farm Bell Recipes and save it to your recipe box.
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