Category: BRUNCH

Unfortunately I never got a photo of the finished inverted french toast that was oozing with yummy goodness.  I used my lasagna pan to create a nice loaf style french toast.

CINNAMON RAISIN BANANA FRENCH TOAST
TOPPING
6 tablespoons butter
1 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon PURE vanilla
1 teaspoon Rum extract
1/4 teaspoon cinnamon
3 medium bananas, ripe and sliced thin

• VERY LIGHTLY spray pan with non-stick cooking spray.
• In a medium sauce pan melt butter.
• Add brown sugar and corn syrup, stirring to dissolve.
• Remove from heat and add cinnamon and vanilla.
• Pour sauce into bottom of prepared pan.
• Arrange banana slices evenly over the sauce.

FRENCH TOAST
1 loaf cinnamon raisin bread, cut into cubes
6 ounces cream cheese, cut into small cubes
8 LARGE eggs
1 cup milk
2/3 cup sugar
1 1/2 teaspoons PURE vanilla
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
powdered sugar, for garnish

• Layer half of the bread cubes over the bananas followed by the cream cheese cubes and the remaining bread.
• Gently press the bread down over the cream cheese.
• Whisk together the eggs, milk, sugar, vanilla, cinnamon and nutmeg until well blended.
• Pour the egg mixture evenly over the bread mixture.
• Using a piece of wax paper press down again to GENTLY force the bread to absorb the egg mixture.
• Cover and chill overnight.

• Remove casserole from refrigerator  and bring to room temperature (about 20-30 minutes).
• Preheat oven to 375 degrees.
• Bake uncovered 30-40 minutes.
• Invert onto platter*.
• Slice and serve.
• Let rest 5 minutes.

*Because I use my lasagna pan and it’s larger than any of my platters, I use a piece of heavy duty foil wrap over the lasagna pan to invert and then use a spatula to cut arrange pieces on the platter.

BREAKFAST ENCHILADAS
1 pound sausage
1/2 pound bacon, cooked and crumbled
2 cups shredded cheddar jack cheese mixture
6 inch white corn tortillas
6 Large eggs
1 tablespoon Wondra
1 cup heavy whipping cream
1 cup 1/2 and 1/2

• Preheat oven 350 degrees.
• Spray a 9×13 baking dish with non-stick cooking spray.
• Brown sausage and drain off oil.
• Combine 1 cup of cheese, sausage and 1/2 of bacon.
• Fill each tortilla, roll and place seam side down in the baking dish.
• Continue until your baking dish is full.
• In a large mixing bowl whisk together the eggs and flour.
• Add the whipping cream and half and half whisking until well blended.
• Pour the egg mixture over the tortillas. ** If you are baking the next day save the next 2 steps until just before putting in the oven.
• Top with remaining cheese and bacon bits.
• Cover with foil and bake 30 minutes.
• Remove foil and bake an additional 15 minutes until cheese is melted and golden.

**NOTE:  This will keep overnight for baking the next morning.

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP
Serves 4
6 eggs
1 1/2 cups half & half*
1 1/2 teaspoons PURE Vanilla
1 teaspoon cinnamon
pinch sea salt
3 tablespoons butter, melted
4 cups 1/2 inch cubes of day old sourdough bread
2 teaspoons sugar
1 pint raspberries, washed and dried
1/2 cup Dole frozen wild blueberries, thawed in paper towel to absorb moisture
2 tablespoons sugar**
12 tablespoons Maple Syrup, warmed

• Gently mix together raspberries and blueberries. Sprinkle with 2 tablespoons sugar and set aside.
• Whisk eggs, vanilla, half & half, cinnamon and salt together until well blended in a large measuring cup – (you’ll want the pour spout).
• In a large mixing bowl toss together the butter and bread pieces until well coated.
• Spray muffin tn with non-stick cooking spray.
• Distribute bread into muffin cups evenly.
• Pour egg mixture evenly into muffin cups.
• Preheat oven to 350 degrees.
• Sprinkle sugar evenly over each cup.
• Bake 20-30 minutes until golden on top and egg is set.
• Cool on rack a minute before plating.
• Gently fold together raspberries and blueberries to mix well.
• Plate 3 muffins per plate.
• Pour 1-2 tablespoons of warm syrup over muffins.
• Add a spoonful of raspberry mix. I use a slotted spoon to avoid excess moisture.
• Enjoy.

* I used 1 cup whipping cream and  1/2 cup 1% milk since it was what I had on hand.
**I like these blueberries because they are much smaller.

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

• Preheat oven to 350˚.
• Whisk together eggs, milk, salt and pepper.
• Spray four 8 ounce ramekins with PURE.
• Divide two-thirds of the bread among the four 8 ounce ramekins.
• Top with ham, onions, red peppers and half the cheese.
• Top with remaining bread and then the egg mixture.
• Top with remaining cheese.
• Dot with butter pieces.
• Refrigerate overnight.
• Bake until set, about 30 minutes.

This is a great brunch recipe.

BAKED EGGS
2 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

• Preheat oven to 350˚.
• Spray a 1 1/2 quart baking dish with PURE.
• Line the bottom evenly with torn bread pieces.
• Sprinkle green onions and ham pieces (if using)  over torn bread.
• Sprinkle half of cheese over onions.
• With a spoon create 4 indentations into the bread.
• Carefully break eggs into wells.
• Top with remaining cheese.
• Bake casserole 20-25 minutes until whites are set.
• Serve with fresh fruit.

FRENCH TOAST CASSEROLE

• In a large mixing bowl whisk together the eggs, milk, 4 teaspoons sugar, vanilla extract and sea salt.
• Cube bread.
• Add bread to the egg mixture and toss to coat well.
• Grease a 13×9 baking dish.
• Pour bread mixture into baking dish, cover and refrigerate overnight.
• Remove casserole from refrigerator 30 minutes before baking.
• Preheat oven to 350˚.
• Dot casserole with butter pieces.
• Combine topping sugar and cinnamon – sprinkle over top.
• Cover** and bake 45-50 minutes, or until toothpick comes out of center clean.
• Let stand 5 minutes before serving.