The weather this week suggests that spring is on its way and with spring comes Easter and with Easter comes...well something new for us.
After moving 3,000 km across the country and away from everything and everyone we have ever called home, I am making it my mission to start new family traditions especially around the holidays.
Most of these traditions revolve around finding new family favourite recipes and being in the kitchen with my kids. Because of this, I was thrilled to be asked to try Sun-Maid's newest recipes just in time for Easter.
Developed by Chef John Placko, Director of Culinary Excellence at Canada Bread to celebrate Sun-Maid's centennial anniversary these recipes are the perfect way to use your favourite bread for toasting as a versatile ingredient.
You can find many recipes using the cinnamon raisin bread that has been a staple in our kitchen for years right on the Sun-Maid YouTube Channel or at Sunmaid.ca. But today, I wanted to share with you Sun-Maid's Cinnamon Waffle Toast because it's easy, can be prepped and on the table in 15 minutes and best of all my little kitchen helpers can actually "help."
The ingredients are simple and if your pantry and fridge are stocked with the basics like mine usually are, you'll have no trouble whipping this recipe up to the amazement of whomever is sitting at your kitchen table.
I loved this recipe the moment I saw it because it calls for three eggs. With three children each one got their own turn to crack an egg.
We went by age, which means my littlest sat on the counter holding her egg patiently while she watched the techniques used by her older brother and sister.
I don't know what could be easier than whisking a few ingredients together and soaking the bread. I almost feel badly calling this "cooking." Almost.
While the recipe calls for a waffle iron Chef Placko insists this recipe can also be made in a standard frying pan. I tried both ways just to be sure and both methods were a hit!
In our house the adult version was served with strawberry jam and powdered sugar (check out Chef Placko's method for applying powdered sugar without the globs—keep in mind I expect his helpers had some kind of chef pedigree and mine was worried about getting sugar on her tutu).
The kid version of course had maple syrup.
This recipe is so easy it's perfect for any day of the week and works especially well as "breakfast for dinner." It's also what I will be serving Easter morning—once you try it you'll understand why.
3 tablespoons (45 mL) milk
2 tablespoons (30 mL) packed brown sugar
1/4 teaspoon (1 mL) vanilla extract
6 to 8 slices Sun-Maid® Raisin Cinnamon Swirl Bread
1 tablespoon (15 mL) butter (optional)
Heat a traditional or Belgian style waffle iron.
Whisk together eggs, milk, brown sugar and vanilla in a shallow dish.
Dip raisin bread into egg mixture one slice at a time.
Place in waffle iron, close iron and grill until golden and baked through, about 3 minutes. (If not non-stick, brush iron with melted butter or spray with cooking spray.)
Dust hot waffles with powdered sugar and serve with toppings of your choice such as strawberry jam and fresh strawberries or maple syrup.
If You Don't Have a Waffle Iron: place soaked bread slices in a lightly buttered skillet over medium heat for about 3 minutes on each side until toasted and cooked through.