Make Mom’s morning with Chef Elizabeth’s take on French Toast. Bonus points if you make one of these recipes for a Mother's Day breakfast in bed.

1 piece Maple-Blueberry-Cinnamon French Toast

French Toast 3 Ways

Make French Toast: In a large bowl, whisk together eggs, milk, heavy whipping cream, sugar, vanilla extract, and kosher salt. Dip bread slices into egg mixture coating completely. Allow bread to soak while preheating skillet.

Preheat a large skillet over medium heat. Melt ½ tablespoon of butter, add 2 slices of soaked bread. Cook 2 to 3 minutes per side or until bread is golden brown on both sides. Remove from skillet and repeat with remaining butter and bread.

Make Maple-Blueberry-Cinnamon Sauce: Add blueberries, cinnamon, maple syrup, water, and balsamic vinegar to a medium skillet over medium heat. Bring to a boil; reduce heat. Simmer until berries begin to burst and sauce thickens, about 5 to 10 minutes. Remove from heat and serve over cooked French toast. Garnish with additional fresh blueberries, candied pecans and fresh basil, if desired.

French Toast

Maple-Blueberry-Cinnamon Sauce:

In a large bowl, whisk together eggs, milk, heavy whipping cream, sugar, vanilla extract, and kosher salt. Dip bread slices into egg mixture coating completely. Allow bread to soak while preheating skillet.

Melt chocolate in a small microwave-safe bowl at 30 second increments until smooth and combined. Drizzle over each piece of French toast. Top with whipped cream, cookie straws, chocolate thins, and chocolate shavings. Serve immediately.

In a large bowl, whisk together eggs, milk, heavy whipping cream, sugar, vanilla extract, and kosher salt. Dip halved croissants into egg mixture coating completely. Allow croissants to soak while preheating pan.

Preheat a large skillet over medium heat. Melt ½ tablespoon of butter, add 4 slices of soaked croissants. Cook 2 to 3 minutes per side or until bread is golden brown on both sides. Remove from skillet and repeat with remaining butter and croissants.

Spread bottom layer of croissants with 1 tablespoon strawberry cream cheese, and 1 tablespoon of lemon curd. Top with raspberries and strawberry slices and croissant top. Repeat with remaining croissants and fillings. Dust with powdered sugar just before serving, if desired.