While you are working on the custard sauce and berry sauce you can easily put a bag of hashbrowns in the oven on a cookie sheet to bake. Stir them once in awhile to crisp them and and have bacon ready to put in the oven in a single layer on parchment paper for 20 or until crisp.
- 1/2 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 2 cups of milk
- 1/3 cup melted butter
- 2 large eggs or 3 small ones
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/4 cup white flour
- 1 1/4 cup whole wheat flour
- In a large mixing bowl, combine the yeast, warm water, and sugar. Allow to sit for about 10 minutes and until puffed.
- Add the milk, melted butter that has cooled a wee bit, the eggs and tablespoon sugar and the salt.
- Using a mixer, combine on medium speed until smooth.
- Add the flour and mix slowly until combined.
- Cover and refrigerate overnight, or let stand on the counter several hours.
Custard
- 1/3 cup sugar
- 2 tablespoons cornstarch
- dash salt
- 2 cups of milk
- 2 egg yolks
- 2 teaspoons vanilla
- In a microwave safe 4 cup measuring cup, combine the sugar and the cornstarch and salt.
- In a small bowl, beat the eggs, and add the milk.
- Stir with a whisk the milk and eggs into the sugar mixture.
- Cook in the microwave at one minute intervals , stirring with a whisk until it is boiling.
- Add the vanilla, stir well, and cover with plastic wrap and allow to cool until serving time.
- 3 cups of mixed berries
- 1 tablespoon cornstarch
- 1/2 cup sugar
- Mix the sugar and the cornstarch in a small bowl.
- Add 1/4 cup water to the frozen berries
- Heat in the microwave at one minute intervals until the berries thaw.
- Add the sugar and cornstarch.
- Continue to cook in the microwave until bubbly and slightly thickened.
- Allow to cool until serving time.