Baked French Toast

For Christmas breakfast, I made some Baed French Toast. What I loved about this recipe was that I could prepare it the night before and then just stick it in the oven the next morning. Plus, it is just really yummy. It makes a lot, but is even yummy the next day.



Prepped the night before.



Baked French Toast

Ingredients

1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract

Topping
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Fresh Fruit (optional)

Preparation Instructions

1. Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

2. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

4. When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

5. Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe Source: Pioneer Woman

White Chocolate Peppermint M&M Cookies

I had to start my holiday baking a little early so that I could get gifts out to Baby Bear's teachers and my students and co-workers. So last week, I baked 18 dozen cookies and this week, I have more to bake. These cookies are really yummy and festive looking with the peppermint M&Ms. I love the peppermint and it is even better as M&Ms.



Cookies packaged and ready to go.


 

White Chocolate Peppermint M&M Cookies

Ingredients

3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup butter (softened)
1/2 cup oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup white chocolate chips
1 bag white chocolate peppermint M&Ms

Directions

1. Preheat oven to 350. Mix flour, baking powder, baking soda, and salt in a seperate bowl and set aside.

2. Cream butter, oil, and sugars. Add eggs and vanilla and beat until fluffy.

3. Add dry ingredients and mix until incorporated. Do not overmix.

4. Stir in white chocolate chips. Spoon onto cookie sheet. Add 3-4 M&Ms.

5. Bake for 10-12 minutes. Makes 3-4 dozen.

Source: Adapted from Lil' Luna

Holiday treats 2010: Peppermint Bark

I had always wanted to try making peppermint bark. I love peppermint and chocolate, it is such a great combination. The recipe looked easy enough. It has been quite busy this holiday season and I needed an easy treat to make and give as gifts. Now was a great time to give it a try.

Peppermint Bark

Ingredients
12 ounce milk chocolate melts
12 ounce white chocolate melts
2 teaspoons peppermint extract
10 peppermint candy canes, crushed, divided

Directions

1. Line a 9X14 inch cookie pan with aluminum foil.
2. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Do not overheat or chocolate will scorch.
3. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill for about 5 minutes.
4. Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes.
   
5. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.