French Toast Flatbreads Breakfast Recipe

One of the biggest challenges for parents on Easter morning is trying to get the kids to put down their chocolate bunnies and jelly beans and come to the table for a real wholesome breakfast.

“This breakfast is not only wholesome – made with warmed bread, fresh eggs, milk and a healthy dose of fruit – but it’s also lots of fun for kids to assemble themselves,” said Chef Demetrios Haralambatos, executive chef at Kontos Foods. Chef suggests this recipe and toppings for Petite French Toast, using Kontos Cocktail Flatbreads.

French Toast Flatbreads Breakfast Recipe

20 pieces of Kontos Cocktail Flatbreads
1 cup of whole milk (use half-and-half for a “richer” French Toast)
4 eggs
2 tablespoons of vanilla extract
½ teaspoon of ground cinnamon
2 tablespoons of butter
2 tablespoons of vegetable oil

Assorted toppings: Maple syrup, blueberries, raspberries, strawberries, bananas, chopped cling peaches, whipped topping, Nutella, chopped nuts, raspberry jam, or orange marmalade.

Place assorted toppings in bowls and set on table. Break eggs and combine with milk, cinnamon and vanilla extract in a bowl. Whisk vigorously. Pour mixture into flat-bottomed baking dish or pie plate. Place 20 pieces of Cocktail Flatbread into mixture and allow to sit for 10 minutes, turning once. Heat flat-bottomed frying pan to a medium heat, and add butter and vegetable oil. Pan-fry Cocktail Flatbreads for about 3 minutes on each side or until golden-brown. Serve with assorted toppings, and have fun personalizing each Petite French Toast. “This recipe is great not only for special holidays, but also for memorable birthday breakfasts, or anytime,” said Steve Kontos, vice president and owner of Kontos Foods.

Chocolate Soufflé Recipe

How many of you enjoy a good chocolate soufflé? I know I do but I've never made a homemade one before. Every time I've enjoyed one it's always been from a restaurant. I've always felt intimidated to try making one myself until I saw this recipe. It's a recipe from the great folks over at Cookina. You can visit their site to learn more about their kitchen products and to pick up additional easy-to-make recipes.

Chocolate Soufflé Recipe

150 grams of butter
200 grams of dark chocolare
175 grams of sugar
6 eggs
125 grams of flour

Pre-heat oven to 350 degrees Fahrenheit. Melt the chocolate and butter together in a bowl over a pan of gently simmering water. Meanwhile, whisk together the eggs and sugar in another bowl until light and fluffy. Sift in the flour and fold gently to incorporate. Fold in the chocolate mixture.

Pour into ramekins lined with a COOKINA Cuisine. At this stage, you can cover and store in the fridge for cooking at a later time, otherwise pop into the oven for 8-12 minutes. Keep an eye on the soufflés for the last few minutes. When the tops start to crack, give it another minute and they should be done. They should be really gooey in the centre but cakey on top and round the edges. Serve immediately with a scoop of ice cream.

The COOKINA Cuisine Reusable Baking Sheet is an innovative product that creates a nonstick, easy-to-clean and healthy cooking & baking experience for any mom. Ideal for using as an alternative to aluminum foil, parchment and wax paper, users can place the cooking sheet on a baking tray or pan to bake recipes without having to use oil or needing to clean the tray afterwards. Available at cookina for $12.99.

Crustless Butternut Cheesecake Recipe

I know many of my blog readers are health nuts and are always looking for healthy recipes or for recipes that offer a new twist on an old classic. While I LOVE cheesecake, I'm not entirely sure I would enjoy this version. With that said, I did want to share the recipe with all of you.

Today's guest post recipe is courtesy of Chef Anthony Stuart, Executive Chef at Pritikin Longevity Center + Spa. The recipe will make eight 1/2 cup servings.

Butternut Cheesecake Recipe

1 Grainfield's corn flakes
¼ c apple juice concentrate
1 cream cheese, fat-free
¼ cottage cheese
1 Pk Silken Tofu or ½ cup skim milk
½ C Roasted Butternut squash pureed
½ c Splenda
2 T vanilla
½ c egg whites

Grind corn flakes in cuisenart until fine, mix with apple juice and layer in bottom of cake tin and bake for 3 minutes to set crust. Mix cream cheese with tofu & cottage cheese in cuisenart until very smooth. In large bowl mix egg whites, splenda, pureed butternut squash & vanilla with spoon (not whisk). Add to cream cheese mixture and mix until smooth. Bake at 375 degrees for 30 minutes in a hot water bath.

Disclosure: Recipe and photograph were used with permission.