Breakfast-for-Dinner and a Book Review

A couple months ago, I received a copy of a cookbook to review–Those of you who know me, know that I like to read cookbooks as if they’re regular books. I first flip through them, then read them cover to cover, marking off which recipes catch my eye. In the case of Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings by Betty Rosbottom, there are a LOT that caught my eye, because I’m also one of those people who loves breakfast food, and could easily eat it for every meal.

The book is divided into sections–There’s one for egg dishes, oven dishes, things like pancakes and waffles, scones and muffins, and fruit-based dishes. There’s also a section for breakfast sides, as well as drinks (and I really need to find a reason to serve champagne with raspberries immediately; I love a classic mimosa, but I love raspberries too). The last page of the book even gives you several menu ideas for seasonal or holiday-based brunches–Which I find very handy, as I like themes, and I like my food to “flow” together whenever I am having people over.

And sometimes it’s fun to have breakfast-for-dinner. Whenever Jay has a school board meeting, that’s what the bambino and I do, having pancakes and sausage. Tonight, though, I wanted to try something a little fancier. Enter Strawberry-Glazed French Toast with Sweetened Sour Cream.

Crisp, buttery French toast slices, with a thin coating of strawberry jelly and topped with a dollop of sweetened sour cream.

Heaven on a plate. To placate the bambino (because I had a feeling he’d fret about the fruit and/or sour cream on his toast), I did serve sausage on the side, but the rule is, whenever I serve something new, he has to at least try it, before confirming whether or not he loves or hates it.

Strawberry-Glazed French Toast with Sweetened Sour Cream

Yields 4

10 minsPrep Time

35 minsCook Time

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  • 8 slices of bread, cut 1-inch thick
  • 2 C half & half
  • 4 egg yolks
  • 3 Tbsp light brown sugar
  • 1 Tbsp vanilla extract + 1/2 tsp
  • 1/2 tsp cinnamon
  • 3 Tbsp unsalted butter
  • 1/2 C sour cream
  • 1 Tbsp granulated sugar
  • 1/3 C strawberry jam/preserves


  1. Arrange a rack at center position and preheat oven to 400 degrees F. Place the bread on a baking sheet and bake until dry and lightly browned, about 8 minutes/side, being careful not to let the bread burn. Remove the bread from the oven, and reduce the temperature to 200 degrees F.
  2. In a medium bowl, whisk together the half & half, egg yolks, brown sugar, 1 Tbsp vanilla, and cinnamon. Pour the mixture into a shallow pan (such as a 9X13-inch baking dish). Add the toasted bread slices and soak them for 4 minutes per side. Remove to a large plate or platter.
  3. Place a large skillet over low to medium heat. Add about 2 tsp of the butter, or enough to lightly coat the bottom of the pan. Once melted, add enough bread slices to fit comfortably in a single layer. Cook slowly until the slices are golden brown and crisp on both sides, about 4 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat, adding more butter to the pan as needed, until all the bread slices have been sauteed.
  4. In a small bowl, stir together the sour cream, granulated sugar and remaining 1/2 tsp vanilla.
  5. When ready to serve, spread each slice with a thin coating of strawberry jam, and top with a dollop of the sweetened sour cream.

And not surprisingly, the little guy liked it, although as usual, he loaded up on sausage.

Overall, I’d say this is a good reference tool for entertaining–As well as for those of us who love breakfast at all hours of the day!

DISCLAIMER: I was provided a free copy of this book for review, however all opinions are my own. I also received permission to recopy the recipe. The photographs are my own.

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