Overnight French Toast Casserole

French Toast Casserole

Ingredients:

French Toast

  • Butter, for greasing
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 cups whole milk
  • 1/2 cup whipping (heavy) cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract

Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Freshly grated nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • Warm pancake syrup, for serving

Directions:

  1. Grease a 9×13 baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
  2. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla.
  3. Pour evenly over the bread.
  4. Cover the pan tightly and store in the fridge until needed (overnight preferably).
  5. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
  6. When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
  7. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup.
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Bacon Swiss Tarts

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Ingredients:

  • 1 can flaky biscuits
  • 8 slices bacon, crisp-cooked and crumbled
  • 1 Roma tomato, seeded and chopped
  • 1/2 small onion, chopped
  • 3 ounces Swiss cheese, shredded
  • 1/2 cup mayonnaise
  • 1 teaspoon basil

Directions:

  1. Preheat the oven to 375 degrees.
  2. Cut each biscuit into thirds and press into greased miniature muffin cups.
  3. Combine the bacon, tomato, onion, Swiss cheese, mayonnaise and basil in a bowl and mix well.
  4. Spoon the mixture into the prepared muffin cups.  Do not overfill.
  5. Bake for 10-15 minutes or until golden brown.
  6. Yield 30.

Pecan-Herb Cornbread Dressing

Ingredients:

Cornbread

  • 2 cups self-rising white cornmeal mix
  • 1 teaspoon granulated sugar (optional)
  • 2 large eggs
  • 2 cups whole buttermilk
  • 3 tablespoons salted butter

Dressing

  • 1/2 cup salted butter (4 oz.)
  • 3 cups chopped sweet onion (from 2 large onions)
  • 2 cups chopped celery (from 6 stalks)
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 6 large eggs
  • 1 1/2 cups toasted pecans, roughly chopped
  • 1/2 cup chopped fresh flat-leaf parsley, plus more for topping
  • 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
  • 10 cups chicken broth
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt

Directions:

  1. Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
  2. Heat butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
  3. Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread. Freeze in large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
  4. Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage, thyme, and rosemary, and cook, stirring often, 1 minute.
  5. Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, pecans, flat-leaf parsley, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
  6. Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)
  7. Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes. Garnish with additional chopped fresh parsley.

Aged Gouda and Thyme Shortbread

Ingredients:

  • 8 ounces of unsalted butter, room temperature
  • 1 cup grated aged gouda
  • 2 cups unbleached flour
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh thyme leaves chopped
  • 1 egg white, lightly whisked
  • 1/2 cup Fleur de Sel

Directions:

  1. Place the butter and cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined.
  2. In a medium bowl, which together flour, salt, and chopped thyme.
  3. With the mixer on low speed, add the flour mixture, beating just until everything is blended and the dough can be handled.
  4. Turn the dough out onto a lightly floured board. Divide it into two pieces. Roll each piece into a 1 1/2 inch cylinder. Wrap tightly in parchment paper and chill for at least 4 hours.
  5. Position baking rack in the center of your oven and line two baking sheets with parchment paper.
  6. Bring the cylinders to cool at room temperature. Slice into coins between 1/8 and 1/4 inch thick. Place on a the prepared baking sheets, 1 inch apart. Brush the tops of the slices with the egg white and sprinkle with some Fleur de Sel.
  7. Bake for 8-10 minutes, or until puffed and golden brown.
  8. Cool on a rack before serving.

Southern Coastal Cornbread Skillet

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Southern Coastal Cornbread Skillet

Ingredients:

  • 1 package of chorizo, sliced and chopped
  • 1 cup of crab meat, chopped
  • 1/2 pound of raw shrimp, chopped
  • 1 small onion, chopped
  • 1 cup of corn
  • 2 tablespoons of seafood seasoning
  • 2 tablespoons of olive oil
  • 2 cups of self-rising corn meal
  • 1 1/2 cup of milk
  • 1/3 cup of vegetable oil
  • 2 large eggs
  • 1 cup of sour cream
  • 1/4 cup of chopped chives
  • 1/4 teaspoon of black pepper

How to make:

Preheat the oven to 425 degrees.

In a large cast-iron skillet or oven proof skillet, heat the olive oil over medium.

Saute together the first four ingredients until onions are translucent and shrimp are pink. Add in the seafood seasoning and corn. Remove from heat.

In a large mixing bowl, combine corn meal, milk, vegetable oil, and eggs until well blended. Pour corn meal batter over sauteed skillet ingredients.

Bake for 30 minutes or until top is golden brown.

In a small bowl, combine sour cream, chives, and black pepper.

Slice and serve. Top with sour cream mixture.

Serves 6-8.

Cinnamon Coffee Cake

Cinnamon coffee cake

Cinnamon Coffee Cake

Ingredients:

  • 3 cups of flour
  • 1 1/2 cups of brown sugar, packed
  • 1 cup of vegetable oil
  • 1 cup of milk
  • 1 cup of sugar
  • 1/2 cup of salted butter, melted
  • 2 large eggs
  • 1 tablespoon of cinnamon
  • 3 teaspoons of baking powder
  • 1 teaspoon vanilla

How to make:

Preheat oven to 350 degrees.

In a large bowl, mix together milk, oil, eggs, and vanilla. In a medium bowl, blend together flour, white sugar, baking powder, and salt. Combine the two mixtures until smooth. Pour half of the batter into a greased 9 x 13 dish.

In a medium bowl, blend brown sugar and cinnamon. Sprinkle half of the streusel mixture on top of the batter.

Top with the remaining cake batter and sprinkle the other half of the streusel mixture on top. Drizzle with melted butter.

Bake for 25-30 minutes.

Can be made the night before, or served warm. Sprinkle with powdered sugar.

Sprinkle with powdered sugar.

Overnight Cinnamon Rolls

Fresh Homemade Cinnamon Rolls

Overnight Cinnamon Rolls

Ingredients:

  • 1 tablespoon active dry yeast
  • 1/2 cup of warm water
  • 4 1/2 cups of all-purpose flour
  • 4 large eggs
  • 1/4 cup sugar
  • 1 1/4 cup or 2.25 sticks of salted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoons of cinnamon
  • 4 ounces of cream cheese, softened
  • 1 1/2 cups of confectioners sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons of milk

How to make:

Using a stand mixer (if you have one–if not then a large mixing bowl), combine warm water and yeast. Then add in only a half cup of the flour. Cover with plastic wrap and let stand in a warm place for about thirty minutes.

Next, add in the eggs, sugar, 1/2 cup of softened butter, salt, and remaining four cups of flour. Knead on medium speed, or by hand until smooth. Add more flour as needed to reduce the stickiness.

Turn the dough out onto a floured surface. Continue to knead if not completely smooth. In a greased bowl, place the dough, cover with plastic wrap or a towel, return it to the warm place, and let sit until it has doubled in size. Roughly 1.5 – 2 hours.

Once ready, put the dough back on the floured surface and roll out to a 12-inch by 18-inch rectangle. Melt 1/2 butter and brush over the entire surface of the dough. Mix together brown sugar and cinnamon and spread on top of the melted butter.

Roll up the dough. Using a very sharp knife or dental floss, slice the roll in half, then into quarters, and continue slicing until you have 12 equal size pieces. Place the rolls flat side down into a buttered 9 x 13 baking dish. Cover with plastic wrap and let it refrigerate overnight.

In the morning, remove and place on the counter for an hour to return to room temperature. Rolls will rise.

Preheat oven to 350 degrees. Bake for 30 minutes or until tops have browned.

To make the glaze, whip together cream cheese and butter until light and fluffy. Add confectioners sugar, vanilla, and just enough milk to make the mixture a glaze.

Once the rolls have cooled slightly, glaze and serve.