There is a high chance that weekend brunches out are a thing of the past. Barring mornings where you wake up with massive hangovers and you need your big breakfast fix fast, I think home cooking is the way to go. No queues, no annoying reservations, no haughty hostess, and best of all, no one rushing you to finish so they can seat the next table.

For the easter weekend stay home brunch we whipped up some pretty sick (and I mean this in the best way possible) spiked french toast and deep fried prosciutto-wrapped cheese sticks. Can you say Om-to-the-freaking-Nom?

Boozy French Toast with Bananas

Adapted from Honest Cooking
Serves 2-4 depending on your appetite

  • 1 cup milk
  • 3 large eggs
  • pinch salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp pure vanilla extract
  • 1 tbs brown sugar
  • 8 half-inch slices day old french bread
  • 3 tbs of Grand Marnier
  • butter for pan
  • good quality maple syrup for serving


  • 3 small bananas (sliced)
  • 2 tbs brown sugar
  • splash of grand marnier
  • butter for the pan

1. Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, Grand Marnier, and salt until smooth.

2. Heat butter in pan over medium heat.

3. Soak bread slices in milk mixture, flip to make sure both sides absorb liquid. Make sure slices are soaked through (5 minutes total). Add bread to pan and cook until golden brown, flip and repeat.

4. Remove toast from pan. Add more butter. When butter is melted slowly heat 2 tbs of brown sugar on low heat till slightly syrupy, then throw in the sliced bananas and saute. Turn the bananas over regularly to prevent them from burning. When bananas begin to brown, add a dash of grand marnier. Remove from heat.

5. Cover french toast in warm caramelized bananas and serve with side of warm butter and good maple syrup.

Deep fried prosciutto-wrapped cheese sticks
Dreamt up last night by P and created this morning

  • Prosciutto (or bacon, or ham, or pastrami would probably work too)
  • Semi-hard cheese sliced to 1/4 inch thickness (we used leftover Tomme de Savoie but any semi-hard variety will do)
  • French loaf/baguette sliced very thinly
  • Butter for the pan

1. Place cheese slices onto lightly buttered baguette and wrap tightly with prosciutto

2. Heat butter over medium heat in pan. Place prosciutto-wrapped cheese slices in pan and cook till lightly browned on the edges. Make sure to rotate the pieces so that they don’t burn in the pan.

This is definitely one of the easier recipes to attempt (start to finish in under an hour). It really doesn’t take very much effort and you’ll find a lot of the ingredients in your pantry – you don’t have to use fancy cheese or prosciutto or french loaf, those are just an additional bonus we had leftover from last night’s dinner party. And feel free to substitute dark rum for the grand marnier as it’s more likely to be lying around the house, we just happen to have a particularly well-stocked bar.

Fatso over here was most displeased that he didn’t get a bite of the omnomnomness above and sulked under the kitchen counter for the entire process. But really, look at him, he doesn’t need more heart attack food!

For the original recipe click here.