Nothing lovelier than spending a rainy overcast day with the remote and watching various cooking shows. On Diners, Dives and Drivethru's - Guy visited a place that made blubbery muffin french toast, intrigued, I decided to give it a try. Wow! This is some serious breakfast/brunch goodness. Kitchen notes: I made my blueberry muffin bread the day prior to the french toast - it gave it time to set up as I was worried about it being too moist the day I baked it and feared it would fall apart once dipped in the egg batter.

Everyone has a favorite breakfast sweet -- whether it be pancakes, waffles, muffins or scones…but for me, it is French Toast.  I have several recipes for various versions (I will be sure to share more of them) but here is one that I go back to again and again.  Try to find fresh challah or brioche - it really makes a difference!

When I taught at a culinary school, part of my curriculum was culinary math, WAIT, don’t stop reading! I know we all hate math, goodness knows I do, BUT for chefs it’s essential, not only so they can convert recipes but also so they can control costs and actually make some money. After all, how can you make or save money if you don't know how much what you want to cook costs. One of the first entrée’s I used to teach students the benefit as well as how to do it was breakfast. You will see why in a minute. For you, the home cook, there are some easy concepts that can help you take control of your food budget, eat well and save some nickels; nickels that can hopefully be used to for something special.

During the week, my idea of breakfast is a white mocha and a pastry.  I am perfectly happy with that.  On the weekends, I want something more and here are the top five things I go to first.