Hot Breakfast in a Hurry

By David Hu

Growing up, both my parents worked outside the home. But despite their busy schedules, they always found time to make a home-cooked meal for breakfast and dinner. For breakfast I especially remember pancakes, muffins, waffles, French toast and sunny side up eggs and rice with Portuguese sausage (a Hawaiian favorite).

As I get older, weekday breakfasts have become much less elaborate but I do try to make an effort. I’ve found two keys for weekday breakfast success: either make-ahead breakfasts like granola, or recipes with very few ingredients like breakfast burritos or healthy smoothies.

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What’s for Breakfast? French Toast is Easy and Delicious!

By Sandy Hu

French toast is a snap to make and it’s a great use for leftover French bread. Simply slice the bread before it gets too hard, and store in an airtight plastic bag until you’re ready to use it. For longer storage, freeze the slices and thaw for later.

Serve French Toast dusted with powdered sugar or garnish with fresh fruit in season. Pass the maple syrup.

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Too Much Bread!

By Sandy Hu

I always overbuy baguettes for a party. Bread is cheap and I’d rather have too much than not enough.

But then I’m stuck with the leftovers. Any sane person would toss the remainder but I always bag the leftovers, intending to do something with them. I hate waste.

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Strawberry French Toast - Yum!

By David Hu

French toast is a simple way to make plain bread exciting – add some strawberries and it becomes even more special. Today’s video is a Strawberry Cheesecake Stuffed French Toast. While the peak strawberry season is between April and June, half of the California strawberry crop is harvested after June 1, so this is a dish you can make pretty much year round. It’s an easy recipe for breakfast but if you’re in the mood for something simple and sweet at night, this fits the bill to a “T.”

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