French Toast Casserole
Posted: October 10, 2009 Filed under: Brunch Leave a comment »Every once in awhile, we like to have breakfast for supper. I never seem to be able to actually make this dish for breakfast, so my family only knows it as a supper dish. This is so easy, and so yummy.
French Toast Casserole
1 loaf Cinnamon Swirl Bread, cubed (8 cups)
6 eggs, beaten
3 cups milk
2 teaspoons vanilla
powdered sugar
Place bread cubes in greased 3-qt shallow baking dish. Mix eggs, milk and vanilla. Pour over bread mixture. Cover and refrigerate 1 hour or overnight. Uncover. Bake at 350 degrees for 50 minutes or until golden. Sprinkle with powdered sugar.
NOTE: May use the following adjustment:
1/2 loaf stale Italian bread, cubed
1/3 cup white sugar mixed with 1/4 cup cinnamon.
Mix together and let sit abou 30 minutes. Proceed with rest of recipe.
Sausage Gravy over Biscuits
Posted: August 24, 2008 Filed under: Brunch, Pork Leave a comment »My son heads off for his first year of college at the end of this week. He will be accompanied by his next older sister at the same school, but this will be her senior year. So I am planning on having their favorite meals for dinner this week. This is probably one of my son’s favorite meals. It doesn’t necessarily seem like a meal to serve in the heat of summer, but oh well. In fact, we finally had some rain last night and ”cold” front moved in, so the temps shouldn’t get much above 80 degrees today. So in his honor, I’m making Sausage Gravy & Biscuits. But I’m not making the biscuits from scratch. Meijer had a sale on Grands biscuits this week…..I’m cheating, I know. I don’t care either. LOL
SAUSAGE GRAVY OVER BISCUITS
1 pound pork sausage (the breakfast kind)
4 tbsp. flour
3 cups milk (more or less)
1/4 tsp. pepper (more or less)
1/8 tsp. salt
Crumble pork into hot skillet and cook until done. Drain off all but 2 tbsp. fat. Whisk flour into fat in skillet until well blended, cooking 1 minute. Gradually add the milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to low. Add pepper, salt and crumbled sausage; simmer, uncovered, for 5 to 6 minutes, stirring occasionally. Serve on split biscuits. Yield: 4 to 6 servings.
Day 25 of 25 Recipes of Christmas: Baked Egg Casserole
Posted: December 25, 2006 Filed under: Brunch, Christmas, Pork 1 Comment »Merry Christmas!! This has become a tradition to serve at my Christmas brunch. After opening presents, the kids eat French toast made with EggNog batter (just poured straight from the EggNog container, nothing fancy or difficult) and the adults have this. I have this prepared ahead of time and in the fridge. I think it is actually better to do this as the mixture has a chance to combine better. I’ll stick this in the oven when I can tell we are getting to the end of the gift-opening.
Baked Egg Casserole
6 slices bread — cubed
2 cups grated cheddar cheese
1 cup cooked, cubed ham
1/2 cup finely chopped onion
6 eggs
3 cups milk
Mix bread, cheese, ham and onion. Spread in a 13×9 baking dish treated with nonstick spray. Whisk eggs and milk. Pour over top of bread mixture. Bake uncovered in a preheated 375 degree oven for 45 minutes.
