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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Overnight Breakfast Pie

Ingredients:

  • 8 slices of bacon
  • 1/2 cup Panko bread crumbs
  • 5 eggs
  • 2 1/2 cups frozen shredded hash brown potatoes
  • 1 cup shredded Swiss cheese
  • 1/2 cup cottage cheese
  • 1/3 cup of milk
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 drops bottled hot sauce
  • sliced green onions optional

Directions:

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towel, reserving one tablespoon drippings in skillet. Crumble bacon; set aside. Stir bread crumbs into the reserved drippings. Transfer to a small bowl; cover and chill until needed.
  2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl, beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, 1/4 cup green onions, salt, black pepper, and hot sauce. Pour mixture into the prepared pie plate. Cover and chill 2 to 24 hours.
  3. Sprinkle pie with bread crumb mixture. Bake, uncovered, in a preheated 325 degree oven for about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions. Makes 6 to 8 servings.

Homemade Granola Bars

Homemade Granola Bars

Ingredients:

  • 2 1/2 cups old fashioned rolled oats
  • 1/2 cup nuts, roughly chopped
  • 1/4 cup honey
  • 1/4 cup unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 cups total extra mix-ins (about 1/4 cup of 3 different ingredients such as dried fruits, coconut, chocolate chips, etc.)

Directions:

  1. Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
  2. Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted. Place the nuts and oats in a large bowl.
  3. While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. When butter mixture is ready, remove it from the heat and stir in the vanilla and salt. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.
  4. If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.
  5. Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.

 

These store very well in the fridge or freezer. You may want to wrap them in a bit of parchment paper before putting them in a container or plastic bag in the fridge so that they don’t stick together.

Rustic Berry Tart

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Rustic Berry Tart 

  • 1 pre-rolled pie crust 
  • 4 cups of fresh berries, such as: strawberries, raspberries, blueberries
  • ½ cup of sugar, plus a little extra for the crust
  • Zest from half a lemon
  • Sprinkle of nutmeg
  • Sprinkle of cinnamon
  • 1 egg – egg whites only

 

  1. Remove pre-rolled pie crust from the refrigerator and allow it to sit fifteen minutes.
  2. Preheat the oven to 425 degrees.
  3. In a large mixing bowl, add berries, sugar, lemon zest, nutmeg, and cinnamon. Gently fold together to combine.
  4. Roll out pie crust onto a parchment paper lined baking sheet.
  5. Spoon the fruit mixture onto the center of the pie dough, leaving a 2-inch border. Gently fold over the border towards the center, pleating as you move around the tart.
  6. Place tart in the refrigerator for 30 minutes to firm the dough back up.
  7. Remove from refrigerator. Brush the dough edge of the tart with egg whites and sprinkle sugar around the edge.
  8. Bake at 425 degrees for 10 minutes. Lower the heat to 375 degrees and back for another 30 minutes or until fruit is bubbly and crust is golden.
  9. Remove from the oven and allow to cool 10 minutes before serving.

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Peach Cobbler

Delicious Homemade Peach Cobbler

Peach Cobbler

Ingredients:

  • 8 peaches, peeled, pitted and sliced
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons of cornstarch
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 12 tablespoons of salted butter, chilled and cut into pieces

How to make:

Preheat over to 400 degrees.

In a large bowl, combine peaches, 1/4 cup of sugar, 1/4 cup of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir to coat evenly. Pour into an 8-inch glass baking dish. Bake for 10 minutes.

In another large bowl, combine flour, 1/2 cup of sugar, brown sugar, baking powder and salt. Using a mixer add in butter until mixture is crumbly. Add 1 tablespoon of hot water at a time until all combined.

Remove peaches from the oven and spoon on the topping mixture. Sprinkle the remaining sugar over the top. Bake for 30 more minutes or until golden. (Sometimes the cobbler will bubble over, so best to place the dish on a foil lined cookie sheet.)

Serve warm. Optional to top with ice cream or whipped topping.

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.