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Weekends are the perfect time to enjoy a leisurely winter breakfast or brunch (depending on the hour you like to rise). I have a big chapter in my home cookbook with breakfast/brunch delights. Making breakfast is my favorite thing on weekends, probably because weekdays are such a hurried affair.

This french toast is one of our favorites, along with crisp bacon and, of course, real maple syrup.

Overnight French Toast

Serves 2

• 3 eggs

• 1/2 c. milk

• 2 tablespoons sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 teaspoon vanilla

• 6 slices egg, French, Challah or sourdough bread, sliced 3/4 inch thick

• Unsalted butter

In a medium bowl whisk together eggs, milk, sugar, baking powder, cinnamon, nutmeg and vanilla. Place bread slices in a nonstick jelly roll pan or baking sheet with sides. Pour egg mixture over the bread, cover and refrigerate overnight or at least 12 hours.

In a skillet melt some butter over moderate heat and slowly cook the french toast until golden brown on both sides. Serve with syrup, fresh berries, chopped nuts or any other toppings of your choice.

Baked Bacon

I’ve tried lots of different recipes for baking bacon and there are pros and cons to each. Some people like to use a broiler pan, but I’m too lazy to clean it after. Microwaving works, but it’s too pale and unappetizing and all of the bacon fat is absorbed in paper towels.

The best two techniques are below. For both, put the oven rack in the middle of the oven. Use a jelly roll pan or baking sheet with sides (this is a must or you will have grease all over your oven). Bake at 400°. Cooking times vary a little depending on how well-done you like your bacon and how thick it is. But, keep an eye on it.

• Line the pan with parchment paper and lay the bacon out on top. Bake 15 to 20 minutes.

• Place a cooling rack in the pan (which you lined with foil for easy cleanup). Lay the bacon on top of the rack and bake about 15 minutes.

There is a little smoking sometimes, depending on the quality of the bacon. Put your vent fan on in the kitchen.

You can save the bacon grease and use it to fry eggs or potatoes — delicious, yes, but high in cholesterol and calories. That’s your call.

Note: Once, I removed the bacon and blotted it on paper towels before realizing it wasn’t as crisp as I wanted. I put it all on a plate and popped it in the microwave for 50 seconds. Voila! Crisp bacon! This also works great if the bacon has gotten cold (or you cooked it ahead).

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