When it’s Mother’s Day, it’s all about tradition in the Paymar/Haddorff household. Now in its 20th year, moms, grandmothers, aunts, cousins and close friends gather in their home around a fabulous Sunday brunch.
“It started rather small with our parents, grandparents and siblings long before our sons were born,” said Kara, corporate marketing consultant and mom of 11-year-old Eli and 7-year-old Jonah. “It feels like we’ve been doing it forever. ”
And they have every detail down pat. “The plan never changes, and our guests know the beat intuitively,” said stay-at-home dad Jeff. “ If you are tempted to start a new Mother’s Day tradition, here’s their family recipe to get you inspired.
Croissant French Toast
1 stick of butter (1/4 pound)
1/4 cup raw sugar
4 apples peeled, cored and cut into eighths
1/3 cup pure maple syrup
2 cups milk
1/4 teaspoon cinnamon
4 croissants, halved lengthwise
Fresh mint leaves for garnish
Melt half the butter in a large skillet over medium-low heat. Add raw sugar and cook 1-2 minutes, until the sugar has caramelized. Add the apples and maple syrup. Cook over medium heat 20-25 minutes, until apples are tender.
Keep warm until ready to serve.
Whisk the milk, eggs and cinnamon together in a shallow dish. Dip croissant halves into the mix one or two at a time.
Melt some of the remaining butter on a griddle. Cook soaked croissant halves over medium heat until they are golden brown on each side. Repeat with remaining butter and croissant halves.
Spoon warm maple-apple mixture on bottom half of a croissant. Cover with the top and dust with confectioners’ sugar.
Garnish with mint and serve.