Cooking with the Cooke | Sunday Brunch Recipes! ~ actorn erdfas hionista

Happy Sunday!

I thought I would try something new here on Actor.Nerd.Fashionistia. Anyone who knows me knows that I love to bake! (It is my dream to be a 1950s housewife; to just sit at home all day baking, watching the kids, and waiting for my husband to return home from his affair...) So, I thought I would start a new baking and cooking segment! I hope you guys like it!

Today's recipes are perfect for a Sunday Brunch. Whether it's your family, friends, children, or significant other, everyone will love these delicious breakfast treats! Even better yet, both of these treats can be made the night before so your Sunday morning brunch is stress free and relaxing!

Nutella French Toast

1 Loaf French Bread

8 Eggs

2 Cups Milk

1/2 Cup Heavy Cream

3/4 Cup Sugar

1 Container Nutella

2 tbsp Vanilla Extract

In a large bowl, mix together eggs, milk, heavy cream, sugar, and vanilla. Stir well, making sure all the egg's yokes are broken.

Next, cut the loaf into cubes. Using a knife, smear Nutella over bread cubes. Add as much Nutella as you would like; the more you add the more chocolaty goodness your French Toast will be. I used about 1/2 a tablespoon on each. Add two pieces of bread together.

Place all the bread sandwiches in a greased 9x13 pan. Pour the egg mixture evenly over your bread. Sprinkle a small amount of cinnamon over the top of your bread. Cover your pan with Saran Wrap and refrigerate overnight.

In the morning, heat your over to 350 degrees and bake your French Toast for 50 minutes.

Raspberry and White Chocolate Chip Scones

2 Cups All-Purpose flour

1 tbsp Baking Power

3 tbsp Granulated Sugar

Pinch of Salt

6 tbsp Cold Butter

1 Cup Heavy Cream, plus 1 tbsp

2 tsp Vanilla Extract

1 Cup Raspberries

1/2 Cup White Chocolate Chips

**NOTE: If using fresh raspberries, add an extra 1/2 cup of flour to your recipe. Your raspberries will get smashed when folded into your dough, which will add a lot of extra juice to your mixture; compensate by adding extra flour.**

Preheat over to 400 degrees. Line a large baking sheet with wax paper and set aside.

In a large bowl, mix together flour, baking powder, sugar, and salt. Cut butter into cubes, and mix into dry ingredients until there are only a few large butter lumps.

Pour vanilla and 1 cup heavy cream over the dry mixture. Stir with spatula until dough begins to form. Don't over mix. Fold in raspberries and chips.

On a floured surface, knead dough by hand just until it forms a ball. Pat dough into a 3/4-inch thick circle. Using a pizza cutter, cut scones into triangles. I got 12 scones.

Place scones on prepared baking screens. Using a pastry brush, lightly brush 1 tbsp of heavy cream over the top of the scones. Bake scones for 15-18 minutes, or until scones are light brown on the top.