Tag Archives: brunch

Company’s Coming Cinnamon Roll French Toast!

Posted on May 24, 2013 | 1 Comment

On the heals of my recent debacle with my Kitchen Aid mixer, my long-time friend and often-times adviser Sue, wrote to me saying, “Any luck getting your Kitchen Aid fixed? You make waaay too hard recipes. Your equipment is telling you something. Well, trying anyway.” I will pretend I didn’t see that “well, trying anyway” remark and take heed of her suggestion for some easier recipes. After all, it’s summer. Time to play, read, take afternoon naps….

One of the blessings in my life is to see our little kids, our own children, nieces, nephews, neighbor children, — all of them grow up into beautifully interesting and fun adults. Recently I was treated to breakfast at the home of my niece Alesa and her recently graduated from medical school husband, Ty. Alesa is a fan of Pinterest and excitedly asked me if I had made “Cinnamon Roll French Toast” to which I answered, “no, but I am all-in!”

Even though the weekend had been morning-to-midnight busy, she got up a little earlier than the rest of us and had this french toast in the oven by the time I showed my sleepy self in the kitchen. As Alesa says, “it’s so simple, just pop open the can of Pillsbury cinnamon rolls, cut them into quarters, mix some milk and eggs and pour over them”. After baking she topped the hot-out-of-the-oven french toast with the frosting that came with it, and then sprinkled some powdered sugar for that extra pizzaz! Because her own sweetness went into the casserole she really didn’t need the powdered sugar.

When I went shopping for the ingredients I found these “new” Flaky Caramel Rolls and my mouth started watering right there in the isle at Krogers!

For an 8″ x 8″ panful I only used one can of cinnamon rolls. I cut them into quarters, laying them flat in my lightly greased baking dish.

I mixed eggs and milk together, poured over the dough and popped it into the oven. I could have added a sprinkling of cinnamon, pecans, or raisins but decided to keep it simple.

The french toast bakes up quickly. Caramel frosting came with these rolls and I poured it over them while they were hot.

The frosting is easy to spread. I also dribbled just a bit of maple syrup over the whole thing before serving.

We like to eat a big breakfast on Saturdays and then skip lunch. Such was the case with this fast, easy, and incredibly delicious Cinnamon Roll French Toast. I added a side of scrambled eggs and Apple Sage Sausage Balls.

I found several variations of this recipe from Pillsbury that you might be interested in. I plan to make the recipe where the cinnamon rolls are baked first and then cut up and used in the overnight french toast casserole. Oh yum – can’t wait!

Overnight Cinnamon Roll French Toast Bake

Cinnamon Roll French Toast

Blessings for a delicious holiday weekend,
~Catherine

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Cinnamon Roll French Toast!

Delight in such an easy french toast casserole that will have everyone asking for more!
Ingredients
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
3 eggs
3/4 cup milk or half-and-half
1/4 cup maple syrup
Directions
Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Cut each cinnamon roll into quarters. Arrange roll pieces in baking dish in a single layer.
In medium bowl, beat eggs and half-and-half (or milk)
Pour egg mixture over rolls.
Heat oven to 400°F., bake 20 to 25 minutes or until bubbly and golden brown.
Top with frosting, drizzle with maple syrup.
Serve and enjoy!
Notes
Warm maple syrup goes well over this baked French toast, too. One-half cup of chopped nuts, chocolate chips or raisins make a great add in.
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Posted in Bread and Rolls, Breakfast and Brunch

Tagged baked french toast, Baking, breakfast, brunch, cinnamon roll french toast, overnight french toast, pillsbury cinnamon roll

Quiche with French Fried Onions

Posted on April 20, 2013 | 3 Comments

One day out of the month at Community Bible Study we have a fellowship day. Members bring food to share. It is a special time of fun, food, and lots of talking, laughing, and praying! Last month one of our friends brought an Onion Quiche. I wasn’t a part of her group for the fellowship time but afterwards, gathered around a big counter in the kitchen, she gave me a sliver of the leftover. I didn’t know if I was just hungry at the moment or this was one special quiche. Either way, I just knew I had to make one and taste more of the wonderful flavors. She gave me a quick “I used french fried onions” from the can. That was enough to get me going!

I adore making quiche. I love eating quiche. It is so easy to make with your favorite ingredients. For this quiche I used a 9″ pie crust, Swiss cheese, French-fried onions, eggs, milk, salt, pepper, and some leftover ham. The meat is optional and Cheddar or pepper-jack cheese can be added to crank this up a notch! Quiche can be made with heavy cream, half ‘n half, or a little sour cream. Those ingredients add to the overall richness and are wonderful. Feel free to sub in a little of the creams for the milk, if you wish. For this quiche I used 2% milk and it was still wonderful.

We ate this as a supper meal with a fresh green salad. Voilà’ — dinner is served. This very same quiche is equally good for breakfast. With Mother’s Day just around the corner quiche fits in superbly for a special brunch!

Happy Cooking! Catherine

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Quiche with French Fried Onions

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 05 minutes

Yield: 4 to 6 servings

Fantastic flavors meld together for a quiche that won't quickly be forgotten!
Ingredients
1 9" deep dish pie crust
1 1/2 cups Swiss cheese, shredded
1 (3 ounce) can French-fried onions
4 eggs, slightly beaten
1 1/2 cups milk*
1 cup chopped ham**
Salt to taste
Pepper to taste
Directions
Heat oven to 375 degrees F.
Bake pie shell for 5 minutes (do not prick shell)
Remove pie shell from oven. Sprinkle the cheese, french-fried onions, and chopped ham on the bottom of the pie shell.
Combine eggs, milk, salt and pepper, whisk well, but not until it is frothy. Pour over the cheese/onion/ham mixture.
Place pie ring around edges of pie crust, to keep from over-browning.
Bake 45 minutes or until a knife inserted in the center comes out clean.
Let stand for 5 minutes, then cut and serve.
Notes
Make this quiche your own by adding your favorite ingredients, i.e. mushrooms, sweet peppers, hot peppers, cooked sausage, Cheddar cheese, hot-pepper jack cheese. ** Use 2% milk or heavy cream or half 'n half.
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Posted in Breakfast and Brunch, Main Dish

Tagged Baking, brunch, french-fried onions, homemade quiche, light dinner, onion quiche, Quiche, supper

Overnight Baked French Toast

Posted on January 11, 2013 | 5 Comments

My Christmas dishes certainly give away the fact this overnight french toast was our treat on Christmas morning! But I sure hope you won’t wait until next Christmas to put this baked french toast on your breakfast table. I know we are going to have it again … and maybe even soon! I found the recipe on Our Best Bites website. I only made a of couple changes to their recipe and the taste is mouth-watering delicious.

Even though I have several french toast recipes that I really like I haven’t ever made one that starts out with a loaf of french bread cubed. I used a multi-grain loaf of french bread and the result was a very tasty and slightly more nutty flavor than I would have gotten from a regular loaf of white french bread. The multi-grain version also was a little heavier than its white counterpart, but in a very good way.

I added walnuts and sugar in the raw. The original recipe calls for brown sugar mixed into the eggs and milk mixture. I used half brown sugar and half turbinado sugar. The turbinado adds a slightly caramel flavor that I just love.

Eggs, half and half, milk, sugars, cinnamon, salt, and vanilla extract are blended and poured over the cubed bread sprinkled with chopped walnuts. A topping of brown sugar, turbinado sugar, cinnamon, nutmeg and butter creates a sweet and crunchy topping on the baked casserole.

We ate this fabulous french toast with my new favorite brunch side dish, fruit compote.

Whether you drizzle with syrup, top with berries and whipped cream, or sprinkle on some powdered sugar you will love it and your friends and family will go crazy over this Overnight Baked French Toast!

Many Blessings and Happy Cooking!~Blessings, Catherine

Overnight Baked French Toast

Hearty and full of flavor this easy, make-ahead french toast is a delicious start to any day!

Ingredients

8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
3 tablespoons brown sugar
3 tablespoons Turbinado sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 cup finely chopped walnuts or pecans
1 lb loaf of multi-grain french bread

Topping

4 tablespoons packed brown sugar
3 tablespoons Turbinado sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter

For Serving

melted butter
maple syrup
powdered sugar
berries
whipped cream

Directions

Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, turbinado sugar, cinnamon, salt and vanilla. Set aside.
Use canola spray to grease a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Sprinkle with chopped nuts.
Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the pieces on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, turbinado sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 45-55 minutes or until top is golden brown and the egg mixture is set. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.
Let cool for 5-10 minutes before cutting into squares. Drizzle with syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Notes

Adapted from www.ourbestbites.com

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Tagged baked french toast, Baking, breakfast, brunch, French Toast, overnight french toast

Aromatic Fruit Compote

Posted on January 4, 2013 | 2 Comments

At a holiday luncheon my sous-chef dish-washing mom and I were served a warm fruit compote alongside a delicious egg strata. Mom is absolutely crazy about fruit in about any form. Me, not so much. As a matter of fact I usually loathe anything that even resembles cherry. However, in the interest of politeness I took a couple bites of the fruit compote. OH MY GOSH what have I been missing?

One glance at mom and I knew she was thinking, “can you make this?” On the way home her excitement confirmed she couldn’t wait to eat fruit compote again. I told her I loved it also and would work on getting a recipe. I was planning a light breakfast for Christmas morning. I wanted to surprise mom and the Chief with an out-of-this-world hot fruit compote.
I went searching around the internet finding lots of recipes. I decided on one I found at Taste of Home, with my own adaptions, of course. The fruit compote we had been served had a distinct vanilla flavoring. Note to self — add vanilla to the recipe. I also just recently discovered Angostura aromatic bitters. Bitters are not bitter when added to food and drink, but has the ability to marry flavors. It works by enhancing the flavor of ingredients in food preparations to bring out the best in them without masking their true flavor. I have no idea how this works but — IT WORKS! I found the little bottle of Angostura bitters at my local grocery store. Adding 6 to 7 dashes into this fruit recipe and it totally brought out the fruity flavors in an amazing way.

Ingredients are mixed up, baked for 40 to 45 minutes (while the egg casserole is baking) and ta-da a healthy and awesome fruit dish. We have also enjoyed this as a dessert and was equally satisfying and delicious. And yes, my sous-chef dish-washing mom was tickled-pink on Christmas morning when she realized there was fruit compote alongside a baked french toast for breakfast. (French toast recipe coming soon!)

Make this soon, you’ll thank me later.
~Blessings, Catherine

Fruit Compote

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 20 Servings

Fruit Compote

This sweet and colorful fruit compote is as perfect alongside an egg casserole as it is as an outstanding dessert. Angostura bitters bring out the very best in this fruit compote.

Ingredients

1 can sliced pears (15 ounces)
1 can sliced peaches (29 ounces)
1 can unsweetened pineapple chunks (20 ounces)
1 can apricot halves (15 ounces)
1 package pitted dried plums (20 ounces)
1 can cherry pie filling (21 ounces)
1 teaspoon vanilla
3 tablespoons Instant Tapioca
6 to 7 dashes of Angostura bitters* Optional
1/4 cup packed brown sugar

Directions

In a large bowl, combine the first 8 ingredients. Sprinkle with Angostura bitters and mix well.
Prepare a 9" x 13" baking dish with canola cooking spray. Pour fruit mixture into baking dish and sprinkle with brown sugar.
Bake for 350 degrees F. for 45 minutes to one hour until hot and bubbly. Serve warm.

Notes

* The Angostura bitters is optional but truly enhances the fruity flavors.

** Lite canned fruit works well in this recipe or any home canned fruit in a light syrup.

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