I’ve made Overnight French Toast (also on this site) for years, but I’d heard about this recipe, and it sounded so good. I love the topping element of this one, and I will say it’s a great use of a stick of butter. I made it for my family when they came to our house for Christmas 2016, and it was a hit.
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
2 T. vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 t. cinnamon
1/4 teaspoon salt
Freshly grated nutmeg (optional)
1 stick cold butter, cut Into pieces
1 cup fresh blueberries
For the French toast: Grease the baking pan with cooking spray. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
I admit it. Baking with yeast takes it up a notch. The Easter Bunny prepared this yummy treat for our family. When a recipe can be started the night before, I am all in. Cinnamon and sugar is a win win. Add a serving of bacon or sausage, done and done. High Five! These were made with love for my boys. I can only hope that sharing this recipe brings sweetness to your life.
Continue reading “Cinnamon and Sugar Sweet Rolls”
I would put these muffins in the category of “too healthy to be good.” But they are good! They are easy too, and made with things that are usually on hand. I make them quite often, even for company! (PS For the ultimate in convenience, you can even find pre-shredded carrots near the baby carrots in the grocery store!)
Continue reading “Healthy Breakfast Muffins”
Need a special treat for a weekend breakfast? Get out your favorite seasoned iron skillet or purchase one and start a whole new world of cooking. I felt super special recently when a friend made these for my son (age 12) and I. Chris served these pancakes (cooked in the oven, but more like thicker version of crepes) with blueberry syrup, maple syrup, powdered sugar, and a wedge of lemon. A side of sausage and bacon was the perfect touch. Hospitality at its best. Thanks Chris and Darci, you know how to make your house guests feel extra special.
Continue reading “Dutch Baby Pancakes”
We have a brand new kindergartner starting school tomorrow, and so we started a new tradition in our house. We had breakfast for dinner. My college used to do this the night before finals, and everybody loved it. I make pancakes often, so we decided to kick it up a notch with some homemade waffles. I made some tweaks to the recipe I found online, and they were delicious!
2 eggs, separated
1/2 cup vegetable oil
1 3/4 cups milk
1 t. vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 T. white sugar
4 t. baking powder
1/4 t. salt
1/2 t. cinnamon
In a blender, blend the egg whites until they are frothy. Then on low speed, add the oil, milk and vanilla, mixing briefly. Mix the dry ingredients separately, then mix again on low in the blender. (The point is to mix the egg whites on high, then mix the rest as little as possible so they stay fluffy.) Pour onto waffle iron, serving with whatever fixin’s you like! Enjoy!
We have a foreign exchange student Marie who ate boxed cereal every day, until she one day tried this granola. Then she never ate boxed cereal again. It is her specialty, and we’ve adapted it from the (awesome) Smitten Kitchen cookbook. We almost always double this recipe and make it on two foiled cookie sheets.
3 cups old-fashioned oats
1 cup unsweetened (oops, we use sweetened) flaked coconut
1 cup walnuts, coursely chopped (sometimes we chop slivered almonds for variety)
1/4 cup wheat germ
2 T. olive oil
1/2 t. salt
1/2 cup maple syrup
1 t. ground cinnamon
1 large egg white
1 1/2 cup dried cherries (we don’t measuare)
Preheat oven to 300 degrees. Combine all ingredients but the egg white and dried cherries. Whisk the egg white in small bowl until frothy and stir into granola. Spread in a single layer on cookie sheet lined with either Pammed foil or parchment paper. Bake for 45-55 minutes, until golden brown. Once cool, sprinkle on dried fruit and put in airtight container for up to two weeks or in the freezer for longer.
The smells from the oven will have you thinking Fall. These muffins are great if you need to take a treat to a friend, a quick breakfast, or something simple a little outside the box. Our taste buds say, yes please. My lucky friend that needed a treat told me I was her kids new BFF.
1 stick of butter, softened
1 c. sugar
1 tsp. baking soda
1/2 c. sour cream
2 bananas, mashed well
1 1/2 c. flour
1 t. baking powder
1 tsp. vanilla
1 (6 oz) pkg. of Nestlé’s semi-sweet chocolate morsels
paper muffin cups
Preheat over to 350 degrees. Line muffin pans with paper liners and spray lightly with Pam.
Cream the butter and sugar with a mixer. Add eggs and mix well.
Dissolve baking soda in the sour cream. Let it “rise” for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.
Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffins cups 2/3 full. Bake 25-30 minutes or until a toothpick comes out clean. Makes approx. 18 muffins. Cool on cooling rack. These can be frozen in a large Ziploc bag and ready to eat on a busy school morning with a few seconds of defrosting.
I can’t believe this recipe hasn’t been on the blog before now. I’ve made it a zillion times. I found it originally at epicurious.com, and it really saved me Christmas 99 when I was sick and had in-laws in town for 8 days. I made it twice, using different fruit and nuts each time. It is unbelievably easy and perfect for someone who isn’t a morning person. With the fruit and maybe some bacon (which you could cook on a rack in the oven at the same time), you have a complete breakfast.
1/4 cup (1/2 stick) butter, melted
1-2 T. sugar or cinnamon sugar12 3/4-inch-thick French bread slices
1 1/2 cups milk
1/4 cup sugar
2 T. maple syrup
1 t. vanilla
1/2 t. salt
2-4 T. Grand Marnier (optional, but add whatever looks right)
Place melted butter in bottom of heavy large baking pan with 1-inch-high sides. Sprinkle sugar or cinnamon sugar over butter (to caramelize). Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla, Grand Marnier, and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
Preheat oven to 400°F. Top with fruit and/or nuts if desired (such as dried cranberries, sliced almonds, walnuts, and/or pecans, or you could top with fresh fruit after baking instead). Bake French toast 10-12 minutes, until golden. Turn bread over and continue baking until golden, about 5-10 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing maple syrup.