Peaches And Cream French Toast Casserole

This is an overnight casserole. You must make this the night before. While your oven is preheating in the morning, let casserole sit on the counter. It will bake better if the dish and contents are not ice cold out of the fridge.

Brioche and cream cheese

Ingredients:

8 eggs

2 1/2 cups of heavy whipping cream

2 teaspoons vanilla

1 loaf of Brioche bread, day old and cubed

4 ounces of cream cheese, cubed

6-8 peaches, sliced (enough to cover the top of of the casserole

Fruit fresh (found in the canning department of your grocery store)

Powdered sugar for garnish

Syrup if desired

Brioche, cream cheese and egg mixture
Ready to go in the fridge till morning

In a blender, purée eggs, heavy whipping cream and vanilla. Set aside. ***

Butter a 13 x 9 casserole dish. Place cubed brioche bread in the bottom of the casserole dish. Place cubed cream cheese inside and outside of the brioche cubes. Toss sliced peaches liberally in Fruit Fresh. (This will keep them from browning). Pour egg mixture over the bread and cheese in the casserole dish. Place peaches on top of the casserole dish. Cover and refrigerate overnight.

Baked and ready to eat.

The next morning, preheat oven to 350 degrees. Remove cover and bake for 30 to 40 minutes until custard is set. Sprinkle with powdered sugar and pour on the syrup if desired.

***This is not a sweet breakfast casserole. If you are looking for sweet, add some sugar to the egg mixture and definitely garnish with powdered sugar.

Disney’s Chocolate, Peanut Butter, Banana French Toast

This is not a copycat recipe but a recipe from Disney’s PCH Grill at the Paradise Pier Hotel at Disneyland. I would like to thank my sweet friend Elizabeth Sausville for finding this recipe and sharing it with me. When I first read the recipe, I thought it would be more like bread pudding but I changed my mind after I ate it. Definitely breakfast. And don’t make the powdered sugar and chocolate syrup optional, use both! I used my Copycat Saunder’s Milk Chocolate Hot Fudge syrup on this recipe. Delish. Decadent. Fabulous.

Ingredients:

Peanut butter, eggs, chocolate milk, cinnamon and salt

8 thick slices of day old challah bread, 1 loaf will do

2 ripe bananas, I used 3 because my bananas were on the small-medium size

1/4 cup chocolate chips, I used milk chocolate, I used 1/2 cup

1/2 cup creamy peanut butter

6 eggs, lightly beaten

3/4 cup chocolate milk

1 teaspoon ground cinnamon

1/4 teaspoon salt

Chocolate syrup and powdered sugar, optional (not optional in my opinion!)

Mix gently until bread has absorbed the egg mixture.

Preheat oven to 350 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.

Golden brown, right out of the oven.

Cut bread into one inch cubes and place in a large bowl. Slice bananas into 1/2 inch slices and add to bowl. Stir in chocolate chips.

Combine peanut butter, eggs, chocolate milk, cinnamon and salt in a blender. Process until smooth.

Warm right from the oven.

Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed the egg mixture.

Pour mixture into prepared pan. Bake for 35 to 40* minutes or until top is golden brown. I baked mine for 40 minutes, next time it will only be 35 minutes.

With powdered sugar.

Before serving, drizzle with chocolate syrup and dust with powdered sugar if desired. Enjoy!

With powdered sugar and chocolate topping. Highly recommended!

Classic French Toast

French Toast is my very favorite thing to have for breakfast. I have several French Toast recipes on my blog but not the original, the recipe my kids grew up on. When I make French Toast, I make an entire loaf or more. Leftover French Toast (if there is any!) can be easily frozen and reheated whenever you wish. This is great for school mornings or a quick weekend break/brunch.

Ingredients:

5 eggs

2 egg yolks

1 cup of heavy cream

2 teaspoons vanilla extract

1-2 teaspoons cinnamon, optional

1 loaf of your favorite bakery bread, I used sourdough but brioche or challah bread is great too (day old or stale is best)

Powdered sugar, heated maple syrup, optional

Mix eggs, egg yolks, heavy cream, vanilla extract and cinnamon (if you are adding it) in a large shallow bowl. Whisk well. Prepare pan/griddle with Pam, butter or oil, your choice. Dip bread in egg mixture and make sure it’s completely covered in egg custard mixture. Place on griddle/pan and cook each side until golden brown. Add butter, powdered sugar, syrup or whatever you desire. My boys say I make the best French Toast on the planet. As a side note, I have made this recipe twice and shared it with two of my sons. They still love it. Enjoy!

Creme Brûlée French Toast

I love and adore French Toast. It’s always my  pick over waffles and pancakes. I do consider myself a French Toast snob since it has to be really good or I will have eggs. In this recipe, the bread is dipped into a custard mixture and then into a yummy cinnamon sugar mixture. While cooking, the cinnamon sugar turns into a crispy carmelized topping like the topping on Creme Brûlée.


It all starts with buttet!


First side is cooking and caramelizing.

Ingredients:

1 cup heavy cream

1 egg

1 teaspoon vanilla

1 1/2 cups granulated sugar

1 1/2 teaspoons of cinnamon

6 – 8 slices of one inch sliced day old Brioche Bread, or your favorite bread sliced an inch thick

Butter, some for your pan, and more for your French Toast if desired

Maple Syrup, if desired


Combine cream, egg and vanilla in a swallow bowl and set aside. In another shallow bowl, combine sugar and cinnamon. Start out by melting a tablespoon of butter in your pan or griddle. Once your pan is heated and butter is melted, start dipping the bread into the egg mixture. Make sure you cover all side well. Next, dip the bread into the cinnamon sugar, coating the bread on both sides. Cook the French Toast on medium heat until the cinnamon sugar has carmalized and flip over to caramelize the other size.  I did not put any butter on my French Toast and I used very little syrup. That was my personal preference, this delicious and decadent French Toast didn’t need much. Enjoy!

Egg Nog French Toast Casserole

One thing I love about the holidays is egg nog season!  My favorite thing for breakfast is French Toast. I thought I would create a new breakfast casserole to celebrate my love for both. I love the crispy edges and the moist custard in this French Toast casserole. 

  
Ingredients:

1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces

Butter for greasing casserole dish

8 eggs

2 1/2 cups egg nog, I used Publix low fat (my favorite)

2 teaspoons of vanilla

2 teaspoons of nutmeg

2 teaspoons of rum extract, optional

  
 Place torn pieces of bread in a buttered casserole dish. In a mixer, blend eggs, egg nog, extracts and nutmeg. Pour mixture over bread. Press down slightly and to make sure all bread is in the  custard mixture. Cover and refrigerate overnight. 

 

Casserole after 24 hours in refrigerator.  

  
Preheat oven to 350 degrees. Set casserole dish out of the fridge while your oven is pre-heating. Bake 30 – 45 minutes. I baked mine for 45 minutes, it had a slightly firmer top with moist insides like a bread pudding.  You can cover your dish with foil if you do not prefer a firmer top. Sprinkle with powdered sugar, top with fresh fruit or serve with maple syrup. Enjoy!

  

Baked French Toast Supreme

  
14 slices cinnamon raisin bread* stacked 2 – 3 slices

1 cup (2sticks) butter melted
4 whole eggs
2 egg yolks
1 T vanilla
3/4 sugar
4 cups half and half
Powdered sugar
Berries and fruit for garnish

Brush both sides of bread with melted butter and arrange slices evenly in the bottom of a buttered 13 x 9 pan.

In a large bowl, beat together whole eggs and egg yolks. Beat in sugar, half and half and vanilla. Make sure each slice is evenly moistened.

Bake at 350 degrees for 25 minutes or until custard is set and top is lightly browned. Let cool 15 minutes on a cooling rack. Cut into squares.

Sprinkle with powdered sugar and serve with berries or other fruit. Serve hot.

*I used Pepperidge Farm cinnamon swirl bread without raisins (I don’t like them). I also used about a loaf and a half of cinnamon bread to stack 3 layers high.

20131227-164126.jpg