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.

Pineapple Overnight French Toast Casserole 

I love French Toast. I love easy recipes during the holiday season. This recipe is made the day ahead and baked in the morning. Just a few ingredients and your family will love this delicious recipe. Included is a recipe for pineapple syrup. 

#sharethesunshine




Ingredients for French Toast:
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 cream, I used heavy cream
2 teaspoons of vanilla
1 8 ounce can of Dole Pineapple Tidbits
Powdered sugar for dusting on top


 Butter the inside of a 9 x 13  casserole dish.  Tear  1/2 loaf of bread up into pieces. Drain pineapple and reserve the juice for the syrup. Place pineapple tidbits on top of torn bread. Cover pineapple with the remaining loaf of bread, torn into pieces. 


Combine eggs, cream and vanilla and mix well. Pour this evenly over the casserole. Cover with foil and place in the refrigerator overnight. 
The next morning, take your casserole out of the refrigerator. Let it sit on the counter for 20 minutes. Preheat oven to 350 degrees. Bake for 40 – 60 minutes until custard is set. Make your syrup the day ahead or while casserole is baking with juice that was reserved. 


Pineapple Syrup:

Reserved pineapple juice from tidbits

1 Tablespoon of butter, melted

3 Tablespoons of powdered sugar


Combine melted butter with reserved pineapple juice. Whisk in powdered sugar. Pour over casserole or set aside and use on individual servings. 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!

  

Sausage Breakfast Casserole

This is one of those great recipes that you make ahead of time and bake later. This recipe is great for breakfast or for dinner paired with a salad. You can substitute ham in place of the sausage if you wish.

1 pound ground pork sausage
1 teaspoon ground mustard (the dry spice)
1/2 teaspoon pepper
1/2 teaspoon salt
4 eggs beaten
2 cups milk (any kind but skim)
6 slices of stale or day old white bread cut into pieces
8 ounces of sharp cheddar cheese

Crumble and cook sausage until brown and drain.

In a medium bowl, combine eggs, milk, pepper, salt, and mustard. Add sausage, bread cubes and cheese. Stir well to combine. Cover and place in fridge for 8 hours (minimum) or best yet, overnight.

Bake in a preheated 350 degree oven for 35 minutes or until done. Enjoy!

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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.

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