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

Monkey Bread Muffins

We were having a little celebration at our early morning meeting with graduate students at work and I decided to make a little breakfast treat. I had pinned this recipe on pinterest and have been dying to try it. I did a test run and made it for the family on Sunday morning. I receive the seal of approval on this one. It is just so easy and quick to make which makes it a keeper. No mixing or measuring involved. I used buttermilk biscuits in a can and it couldn't be any easier. The kiddo could help me out with this as well as she loved to sprinkle the cinnamon into each muffin.



Monkey Bread Muffin

Ingredients

Leftover Bread Dough (or Refrigerated Biscuit Dough)
Butter
Sugar
Ground Cinnamon
Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon. Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Source: Pioneer Woman

Egg in a hole

Growing up, Papa Bear's grandma made him an egg in the hole for breakfast. He showed me how to make it for Baby Bear. It is really quite simple and very good.

First, butter both sides of a slice of bread.



Take a shot glass to cut a hole out of the middle.





Place the buttered bread in the pan.



Crack an egg and place it in the middle of the hole (hence, the egg in a hole).





Cook on one side a minute or so. Carefully flip the bread and egg over.



Cook until egg is done. Serve with syrup and enjoy.



Mmmm, yummy

Cottage Cheese and Egg Custard

I have been looking for a good breakfast that is quick and easy with protein. I found this recipe and decide to try it. It is really yummy with plenty of protein. I make these on Sunday evening and have them for the week. I simply heat a couple of them up in the morning for about 30 seconds in the microwave and have them with an English muffin. Very yummy and healthy breakfast.



Cottage Cheese and Egg Custard
From: http://www.recipezaar.com/278257

Ingredients
1 cup low fat cottage cheese
3 eggs or 6 egg whites (I used egg beaters)
1/2 cup shredded 2% cheddar cheese , divided
fresh herbs , such as tarragon, parsley (optional) or chives (optional) or fresh spinach , chopped (optional) - I used chopped spinach

Directions
Preheat oven to 350 F.

Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined.

Add half of the cheddar cheese and blend for 10 seconds.

Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon.

Pour into muffin pan and bake 40 to 45 minutes, until puffy and starting to brown.

=^..^=