One of the funnest parts of our new venture has been sampling breakfast recipes to share with our guests. One we especially enjoyed was Baked French Toast, and the next time we have a large group to feed, this's gonna be it.
(This isn't the one we fixed. We ate it before I could take a picture! LOL)
Hubs and I are both fans of bread pudding, and we thought this breakfast dish reminded us of bread pudding. We found it extremely yummy, so I decided to tell you about it in case you'd like to try it at home. Best part? It's easy! You do most of the work the night before, so in the morning it's just a matter of sticking it in the oven, cutting, and serving.
APPLE-CINNAMON BAKED FRENCH TOAST
10 slices day-old French bread, 3/4”-1" thick
6 eggs, lightly beaten
1-2/3 c. milk
2/3 c. sugar (I used xylitol), divided
1 T. vanilla extract
4 medium apples, peeled and thinly sliced
2 t. cinnamon
3/4 t. nutmeg
1/2 c. chopped pecans
Place bread in a greased 13”x9”x2” baking dish. Combine eggs, milk, 1/3 c. sugar, and vanilla; pour HALF over bread. Top with half the apples. Combine cinnamon, nutmeg, and remaining sugar; sprinkle half over apples. Top with the remaining apples and sprinkle with pecans. Pour remaining egg mixture over apples/pecans and sprinkle with remaining sugar mixture. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350-degrees for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving with bacon and a side of fruit or hashbrowns.
Yield: 8 good-size servings
Do you have a tried-and-true breakfast recipe that's both yummy and easy? We'd love to try it! So please post it. I have an Amish-Mennonite cookbook I'll send to one of the posters who share a recipe with us.
Speaking of give-aways, Mary Ellen Ashenfelder, your guess of 91 book boxes came the closest to the actual number of 93, so please give me a holler (kim at kimvogelsawyer dot com) so I can send you out a little something fun for playing the guessing game.
God bless you muchly as you journey with Him! ~Kim
I've been lurking on your blog for awhile ladies, but I've never commented before. However, when it comes to breakfast recipes, I'm all there. This is one of my favourite make-ahead company recipes, from the Best of Bridge cookbooks. It is also a bread pudding but this time focusing on maple syrup goodness.
ReplyDeleteFrench Toast Raphael
INGREDIENTS
6 cups white bread, crusts removed cut into 1’ cubes (I don't bother to remove the crusts because, well, I'm lazy and I like them)
8 oz cream cheese, cut into small cubes
6 eggs, well beaten
1 cup milk
1/2 tsp cinnamon
1/2 cup dark maple syrup
DIRECTIONS
Place half the bread in a greased 8’ square pan. Dot cheese on top. Cover with remaining bread. Combine remaining ingredients and pour over all. Cover with plastic wrap and refrigerate overnight. In the morning, remove plastic and bake in preheated 375°°F oven for 45 minutes. It will be puffy and golden. Serve immediately with extra maple syrup and crisp bacon.
Ooooo, Darien, thanks for deciding to post! This sounds wonderful! Can you tell me...does this serve 4 or more? This is sooo gonna be one we try. :o)
ReplyDeleteThis is one of my family's favorites. It would be easy to double, triple or more. I also think it is easier if you use a squirt bottle for adding the cinnamon mix. I also dont use as much butter.
ReplyDeleteenyoy, Mona
Cinnamon Roll Pancakes
Yield: Eight 4-inch pancakes
Prep Time: 25 min
Cook Time: 10 min
An absolutely decadent morning treat...
*NOTE: This recipe has been revised (2/18/12) from its original publication. I've tried the current version many times with great success. Just follow all the tips and you'll get it right!
Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
Tips:
*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
Source: RecipeGirl.com
Have you ever tried oven baked scrambled eggs? You can crack your eggs the night before and place them in a covered container in the refrigerator. If you decide to add meat to the eggs, then you can either do the prep work with the meat the night before. The next morning, pour your eggs into your kitchen aide mixer and whip the eggs, adding milk and seasoning. Spray your baking pan, place meat as bottom layer, pour eggs over top. Bake at 350 for 25 mins. Stir once during baking. Let set 5 mins before serving. You can also premeasure ingredients out ahead of time for your baked french toast. You can premeasure the brown sugar, chopped pecans, etc into individual bags and then put the fixings for one batch into a ziplock freezer bag and store in the freezer until needed. It saves a lot of prep work instead of having to drag out the dry ingredients each time you use it. I do this with my homemade pancake mix and store 4 batches at a time......then when I use the 4th batch, I mix up 4 more batches. I also reuse the baggies. You can also make individual omelets by making them in muffin cups...and then top with a vareity of toppints. Hope you are having fun. Blessings, Susan<3
ReplyDeleteHave you ever tried oven baked scrambled eggs? You can crack your eggs the night before and place them in a covered container in the refrigerator. If you decide to add meat to the eggs, then you can either do the prep work with the meat the night before. The next morning, pour your eggs into your kitchen aide mixer and whip the eggs, adding milk and seasoning. Spray your baking pan, place meat as bottom layer, pour eggs over top. Bake at 350 for 25 mins. Stir once during baking. Let set 5 mins before serving. You can also premeasure ingredients out ahead of time for your baked french toast. You can premeasure the brown sugar, chopped pecans, etc into individual bags and then put the fixings for one batch into a ziplock freezer bag and store in the freezer until needed. It saves a lot of prep work instead of having to drag out the dry ingredients each time you use it. I do this with my homemade pancake mix and store 4 batches at a time......then when I use the 4th batch, I mix up 4 more batches. I also reuse the baggies. You can also make individual omelets by making them in muffin cups...and then top with a vareity of toppints. Hope you are having fun. Blessings, Susan<3
ReplyDeleteThis sounds delicious and is a must try. Love apples. cinnamon and french toast. Can't wait to make it --- and, more importantly eat it.
ReplyDeleteMary Ellen Ashenfelder
I have made an egg dish for the Sunday School class Don helped Nathan with. The best part is you can use healthier stuff in it.
ReplyDeleteFirst you bake tator tots or hash browns for 25 minutes at 450* While they are baking you cook any meats you want to use like sausage or bacon. I usually use both plus cubed ham. When the potatoes are done you sprinkle all of the ingredients you want on top. You can use anything from the meat to yucky vegetables like onions and mushrooms and peppers. Next in a bowl beat 12 eggs 1/8 cup of milk salt and pepper. Pour eggs over everything. Then sprinkle cheese over the top. Bake for 30 - 40 minutes at 400* until eggs are cooked through. This is yummy served with sour cream and salsa.
Well, my soul, I had a good breakfast this morning but y'all are making me hungry! Thanks for sharing the recipes...I see some experimenting in my future. :o) Keep'em coming!
ReplyDeleteOoo, all these recipes sound delicious!
ReplyDeleteKim, your and your hubby's B&B sounds so adventurous and exciting.
I pray there will be lives changed for God's glory by staying there.
Years ago as our kids became older they stop liking oatmeal. One of the recipes that we were introduced is Baked Oatmeal.
BAKED OATMEAL (serves 4)
3 cups quick-cooking oats
1 cup brown sugar or 1/2 cup honey
2 teaspoons baking powder
1&1/2 teaspoon cinnamon
1 teaspoon salt
1 cup milk
2 eggs, beaten
1/2 cup melted butter
Mix together all ingredients and pour in a 8 or 9 inch pan. Bake at 350 degrees for 40-45 minutes.
*NOTE- Increase amounts to size needed, but will require larger pan. ALSO, you may add sliced apples or peaches to the recipe.
Kim, there are of course the Breakfast Casserole or Sausage Balls favorites. Blessings on your new place! How are your cats adjusting?
Miriam
Miriam, I'm so eager to try baked oatmeal. I found several recipes, but I'd rather use one that's already been taste-tested, so thank you. :o)
ReplyDeleteThe cats are adjusting well. Sam, Maizie, and Frances seem to think every person who comes has come to visit them. We have to be careful they don't accompany the guests to the rooms! LOL Clyde has finally stopped spending his day under the bed, although he still heads for the apartment when the front door opens. Even so, he's made progress--coming clear upstairs to stay with me in the office or lying in the hallways with Frances. So they're doing well. Thanks for asking. :o)
Oh, that looks SO yummy Kim! ~ All these recipes posted today sound great, but I must admit one of my favorites is from a *gasp* MIX!!! We love the Krusteaz cinnamon streusel coffee cake, and often I'll make it as muffins, adding in raisins. YUMMO!! ~ Congrats to Mary Ellen for winning the guessing game. I'm still in awe of Kim having 93 boxes of books--WOW! Hugs, Patti Jo p.s. Personal note for a prayer request: Our dear Australian friend and regular commenter Rosie is having eye surgery today. Please keep her in your prayers as she goes through this serious procedure. Thank you! ~ PJ
ReplyDeletePatti Jo, thank you so much for letting us know about Rosie. Praying for her!
ReplyDeleteAlso, I LOVE Krusteaz' cinnamon streusel coffee cake mix as well. Haven't added raisins...but LOVE the mix.
Kim, I have a recipe or two to share, but I'll have to wait until I get home to share them...when I can access my cookbooks!
Kim...yes, it serves up 4-6, and it usually gets a great review.
ReplyDeleteMiriam--Baked oatmeal is the best! The recipe the tI use also puts a layer of banana in the bottom, and sometimes fruit in the middle. I think I;ll make that tomorrow.
Thank you for letting us know about Rosey--prayers going up! Catherine, be sure to pop in later and share. Darien, thanks for coming back and answering my question! And guess what? I have a box of Crusteaze Cinnamon Swirl Coffee Cake Mix in the cupboard right now. LOL!
ReplyDeleteI'm not adding a recipe, but I do want to say that Baked French Toast looks like something I will have to try. I love french toast and bread pudding, so I'm sure it would be a hit.
ReplyDeleteThere's a hole in the wall restaurant about 30 minutes from where we live, in an almost forgotten little town, that serves absolutely the best bread pudding I've ever eaten. The lady who owns the place said it was her grandmother's recipe. If I can ever get her to share the recipe, I'll pass it along. Funny how you can find something like that in places off the beaten path.
Ok, I've made it back...and I have 3 recipes to share! :-) Two of them come from a breakfast cookbook I have here and one was given to me.
ReplyDeleteSausage Cream Cheese Casserole
2 cans croissants
1 lb sausage
1-2 8oz pkg cream cheese (for me, 1 pkg is too little, but 2 is almost too much)
Crumble sausage in pan and brown. Drain. Run under hot water to get all grease out. Put sausage in pan and add cream cheese. Cook over low heat until cream cheese is melted and all mixed. Line a 9x13 pan with one can of croissants, closing all seams and run it slightly up the sides of the pan. Put sausage mixture in pan and spread evenly. Put second can of croissants on top, pressing seams together. Bake at 350 for about 20 minutes, until the croissants are done.
Breakfast Pizza (serves 6-8)
1 can (10 oz) refrigerated pizza dough
1 pkg (7 oz) pre-browned fully cooked sausage patties, thawed (I'm sure you could just cook sausage for this)
3 eggs
1/2 cup milk
1 tsp dried Italian seasoning
2 c (8 oz) shredded pizza-style cheese
Preheat oven to 425. For crust, roll pizza dough & pat onto bottom and sides of greased 12-inch pizza pan. Bake 5 minutes or until set, but not brown. While crust is baking, cut sausages into 1/2" pieces. Whisk together eggs, milk & seasoning until well blended. Season to taste with salt & pepper. Spoon sausages over crust, sprinkle with cheese. Carefully pour egg mixture over sausage and cheese. Bake 15-20 minutes or until eggs are set and crust is golden.
Easy Morning Stratta (serves 10-12)
**I've made this for Christmas morning a couple times...it's easy to make the night before and bake next morning**
1 lb roll sausage (I like Bob Evans)
8 eggs
10 slice bread, cut into cubes
3 c milk
2 c (8 oz) shredded cheddar cheese
2 Tbsp butter, melted
2 Tbsp all purpose flour
1 Tbsp dry mustard
2 tsp dried basil leaves
1 tsp salt
Crumble sausage into large skillet and cook over medium heat. Drain. Whisk eggs in large bowl. Add sausage and remaining ingredients (make sure it's a LARGE bowl!)...mix well. Spoon into greased 9X13 inch baking dish. Cover, refrigerate overnight.
Preheat oven to 350. Bake 60-70 minutes or until knife comes out clean when inserted. Let stand 5 minutes before cutting into squares. Serve hot.
I probably went overboard...but these are my three favorite breakfast recipes!
Hurrah! We have LOTS of recipes to try! Thank you!
ReplyDeleteHi Kim,
ReplyDeleteYour baked casserole looks tasty. Will have to try that soon! I love egg casseroles and muffins or scones for breakfast. But I have a lot of other recipes on my recipe blog. Check it out here: http://www.countryatheartrecipes.com/search/label/Breakfast
Kim! I would LOVE to try your recipes right now, but I am unable to eat.:(
ReplyDeleteDear ladies,I don't quite know how to say this, and can scarcely believe it, but my surgery has been cancelled as I awoke this morning with a high fever,inflamed throat and flu like symptoms. My Specialist cancelled my op and I am now re scheduled for 9th May.
Please keep your Prayers in reserve, as I know I shall need them.
Love you all!
Sweet Rosie, we're covering you in prayer, lady. Praying for healing and strength. We love you, and I'm are so sorry you're hurting.
ReplyDeleteOh Rosie! So sorry to hear that you're feeling so rough. Not keeping the prayers in reserve though...I'm keeping them coming!
ReplyDeleteHi!
ReplyDeleteThat recipe looks so good! I can't wait to try it. :) The following recipe I received from a friend who brought it to our MOPS group & then I brought it to our MOMSnext group. Everyone loved it!
My husband is the cook in our house, so I am always bringing him fun recipes. :)
~Laura C
http://www.bettycrocker.com/recipes/apple-sausage-cheddar-breakfast-bake/3a55fb22-c44f-4873-b3b5-2d04b171c3cd
I just realized it might be hard to find with all of the extra letters at the end of the address: http://www.bettycrocker.com/recipes/apple-sausage-cheddar-breakfast-bake
ReplyDeletehttp://www.food.com/recipe/morning-buns-276681
ReplyDeleteThis recipe is from a restaurant my husband and I went to for our first day of married life breakfast together. Excellent! (recipe, and 28 years of marriage on May 19!)
lanehillhouse[at]centurylink[dot]net
Extra suggestions are at the third review. Very worth the time to make ahead and bake for rave reviews of your own!!!
Rosey, prayers going up for you!
ReplyDeleteDebbie, I've visited and drooled over your blog many times. :o)
Laura, thank you--I found lots of neat stuff at that website!
LaneHillHouse, thanks for your contribution. Rave reviews are always good. :o)
It's 10:22 on Saturday night and I'm reading all these recipes and I'm SALIVATING!!! I'm hungry!!! Now, I need to get crackin' and make some of these tasty recipes for my family's weekend breakfast! :-)
ReplyDelete~Cecelia Dowdy~
ceceliadowdy.blogspot.com
Somehow I missed Teri's message, but Teri--if you see this--I'd love that bread pudding recipe if you ever snag it!
ReplyDeleteCecelia, enjoy...I know we did. *slurp*