Now on to something delicious.

Easter Brunchy Food:



  • loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
  • 5 large eggs
  • 1 1/2 Cups unsweetened milk
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • maple syrup, for serving


  • 2 tablespoons unsalted butter or coconut oil, melted
  • 2 tablespoons brown sugar
  • 1/2 cup chopped pecans
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
  • confectioners’ sugar, for dusting


Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.

If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.

Preheat oven to 350 F.

To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.

Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.

Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.


Need ovenproof frying pan.


  • 2-3 tablespoons extra virgin olive oil
  • 1 small yellow onion
  • 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
  • 1 package of frozen artichoke hearts –[thawed]
  • ½ cup sun dried tomatoes – sliced
  • 3-4 tablespoons fresh basil leaves shredded/chopped
  • ¼ cup grated parmesan or Romano cheese
  • 4-containers of Eggbeaters [or 6-8 eggs scrambled]
  • 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top  just before done


Pre-heat oven to 350 degrees.

Sauté onions and potatoes in olive oil until soft.

Add artichokes and sun dried tomatoes and sauté until ingredients are mixed.

Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top.

Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat.  You don’t want it to cook through.

Once set, place frying pan in oven and bake for 20 minutes.

Sprinkle shredded cheese and bake additional 5 minutes.

Remove from oven and let sit for 3-4 minutes.  Garnish with remaining basil.



  • ¼ cup vegetable oil
  • ¼ cup white sugar
  • ¼ cup packed brown sugar
  • 2 tablespoons lemon juice
  • Finely chopped zest of 1 lemon or 1 teaspoon lemon extract
  • 1 egg, large
  • 1½ cups (225 g) Pamela’s Bread Mix
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅓ cup milk or milk substitute
  • ¾ cup fresh blueberries


Preheat oven to 400° F. Grease 7 or 8 muffin cups, or use muffin papers sprayed with nonstick cooking spray.

In a large bowl, beat together oil, white and brown sugar, lemon juice, zest or extract, and egg until creamy.

In another bowl, whisk together Bread Mix, baking powder, salt, and nutmeg.

Alternately stir flour mixture and milk into egg mixture, in two additions each, stirring until smooth after each addition.

Set aside ¼ cup of the blueberries to put on top of the muffins; add the other ½ cup to the dough and gently mix to combine.

Scoop dough equally into muffins cups.

Press reserved berries slightly into tops.

Bake for 22 to 28 minutes or until a toothpick inserted into the center of muffins comes out clean.

Serve muffins once they are cool enough to handle.