Trisha Yearwood’s firm belief that a person does not have to deny themselves good food to live a healthier lifestyle is evident in her Food Network series Trisha’s Southern Kitchen. There she demonstrates recipes that are both healthy and indulgent. One of her favorite things to enjoy on a leisurely morning is brunch. Then she will eat food items she may not normally treat herself to during the week. This indulgent Hazelnut French Toast with Cinnamon cereal is a favorite and celebratory way to linger over a meal.
Trisha Yearwood loves a late breakfast
Yearwood and her husband Garth Brooks are both fans of eating later on the weekends. They enjoy lingering over coffee and enjoying foods they may not eat during a hurried weekday.
In an interview with Salon, Yearwood explained that her brunch recipes generally come from recipes she has developed with her husband. The Food Network star revealed that ideas for some of her more decadent late morning meals come from the “Friends in Low Places” singer.
“A lot of my new recipes come from conversations I have with Garth. He usually dreams up some idea and asks if I can figure out how to make it, and I’m always up for the challenge. We both love a late breakfast,” she explained,
Hazelnut French Toast with Cinnamon Cereal is perfect for kids of all ages
Yearwood’s recipe for this decadent breakfast or brunch meal is perfect for anyone of any age. It is tender, eggy, and topped with a crunch exterior made with a popular crunchy cinnamon cereal.
The steps to the meal are a bit labor-intensive, but none are too complicated.
Needed ingredients are a loaf of uncut bread, preferably a brioche-style or a sturdier bread than a loaf of regular white bread. This bread is cut into slices to make the French toast.
A good substitute would be challah for its denser exterior.
Also needed are chocolate hazelnut spread, milk, vanilla, salt, eggs, and cinnamon-flavored cereal.
Yearwood’s method to create this brunch favorite is the same one would use to make a traditional French Toast recipe. However, she cuts small slits in the bottom of the slices of the bread and fills them with the hazelnut spread before dipping them into her egg mixture. The bread pieces are then coated in a layer of broken-up cereal before frying in a skillet greased with butter.
Yearwood favors a sweet banana topping for this recipe
To push this particular recipe over the top, Yearwood slices bananas and allows them to carmelize in a skillet of butter. This extra step sends this already indulgent recipe over the top in flavor and overall presentation.
The bananas can take the place of a traditional butter and syrup topping. However, if you prefer not to use the bananas, any toppings your family enjoys can be substituted.
New episodes of Trisha’s Southern Kitchen air Saturdays beginning at noon EST on the Food Network.
The complete recipe for this dish can be found on the Food Network website.
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