Growing up, Sunday mornings meant waking up to pancakes or french toast. Sometimes I miss the wake up call of a sugary sweet breakfast waiting for me as I roll out of bed. Since I am now the “mama” in My house, I can’t just walk into the kitchen and grab a plate. I have to actually whip up the weekend treat first before digging in. Today was one of those mornings were the craving was greater than my fear of doing the dishes so I made these mini french toasts. This recipe can be used with regular challah or challah rolls. I had leftover rolls from shabs so I went with the mini version! My son was thrilled to dip his french toast into the syrup and my husband who doesn’t usually like sweet breakfasts, noshed on a few as well.
1 frozen puff pastry sheet
1 large onion, chopped
10 – 12 oz of frozen spinach, defrosted and drained
3 TBSP flour
Salt and pepper
1 TBSP white or red wine
Egg or egg substitute for basting roll
You know when you make something that you just can’t stop eating? Well for me, this is the recipe! It’s a pasta salad with a zing to it that I love! Today, we served it at my cousin’s bridal shower and it was definitely a hit. It can be served hot or cold and lasts for a few days in the fridge (although it’s best served fresh).