Monday, March 6, 2017

Baked French Toast Casserole

For a Paula Deen recipe this actually wasn't tooooo unhealthy! Super easy for a morning brunch AND the directions actually want you to make it the night before - so no super early morning preparing! This would be easy enough to make multiple batches and was so tasty!!

Both kids said they didn't like french toast - tried some and changed their minds!

I served this baked french toast with bacon, Bacon and Spinach Quiche, and fresh fruit. A perfectly easy mostly make ahead brunch!

Baked French Toast Casserole with Maple Syrup
Adapted from Paula Deen
Serves 6 to 8

1 loaf Challah bread (16 ounces) cut/ripped into 1 inch squares
8 large eggs
1 1/2 cups half-and-half
1 cup 1% milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Dash salt

Praline Topping - combine the following ingredients in a medium bowl:
1 stick butter, softened
1 cup packed light brown sugar
1 cup chopped pecans/waluts
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon

Tear or slice bread into 1-inch squares. Arrange cubes in a generously buttered 9 by 13-inch baking dish.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and salt and wisk until well blended. 
Pour mixture over the bread and make sure all are covered evenly with the milk-egg mixture. 
Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake (without foil) for 40 minutes, until puffed and lightly golden. 
Serve with maple syrup.

Sunday, March 5, 2017

Spinach and Bacon Quiche

Um, this was incredible and totally was perfect for brunch! It has protein right?! I swapped out the heavy cream for half and half, used 1/3 pound of bacon, omitted the extra salt, and only used a small sprinkle of cheese. I adjusted the amounts and it will JUST fit into the 9 inch pie plate. If you are going to add more cheese I would reduce the bacon and use 5 eggs.

This is easy enough to make the morning of your brunch within an hour (about 15 minutes of prep work) - but make the bacon the night before!

I baked the bacon at 350F for 15 minutes on a foil lined cookie tray.

Spinach and Bacon Quiche
adapted from Paula Deen
serves 8

6 large eggs
1 1/4 cups half and half
2 cup chopped fresh baby spinach, packed
1/3 pound bacon, cooked well done and crumbled
A sprinkle of cheese (cheddar, Swiss, or mozzarella)
3 scallions, chopped
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F.
Bake pie crust in 9 inch pie plate for 10 minutes.

Microwave spinach for 2-3 minutes, then chop. Squeeze spinach in a couple paper towels or a cheese cloth to remove most of the water.
Whisk the eggs, cream, and pepper in a large bowl - really really well!

On the hot pie crust add a sprinkle of cheese (this helps keep the crust from getting soggy), then add the spinach, scallions, and the crumbled bacon.
Pour the egg mixture on top. 
Bake for 35 to 45 minutes until the egg mixture is mostly set with a slight jiggle. 
Cut into 8 wedges.