Sunday, May 27, 2012
Wednesday, March 14, 2012
These muffins are the bomb. Try them. Easy and delicious for breakfast or any time.
French Breakfast Muffins
Makes 12 Muffins
· 2 cups flour
· 2/3 cup sugar
· 2-1/2 teaspoons baking powder
· ½ teaspoon salt
· ¼ teaspoon nutmeg
· 1 large egg
· 1 cup plus 2 tablespoons milk
· 6 tablespoons unsalted butter, melted and slightly cooled
· 1 teaspoon vanilla extract
· ½ cup sugar
· ½ teaspoon cinnamon
· 2 tablespoons unsalted butter, melted and slightly cooled
1. Heat the oven to 375 degrees. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.
2. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.
3. In a medium-size bowl, whisk the egg until it’s frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.
4. Using a wooden spoon, mix the batter just until it’s evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.
5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, and then remove them from the cups.
6. Before the muffins lose their warmth, prepare the topping. Mixing the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins.
7. Working on one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you’d like more topping, roll them in the cinnamon sugar for a second time while they’re still warm. Serve immediately.
The Creative Cook
Saturday, December 25, 2010
Thursday, March 12, 2009
I'm planning to make this for the upcoming teacher appreciation week breakfast for D's school. That is coming up during the first week of May. Actually, I think that is a country-wide Teacher Appreciation week so if you want to say "thank you" to your kids teachers, please remember to do it during the first week of May. They deserve it.
Oven Baked French Toast
with Mixed Berry Sauce
For the French Toast:
16 to 20 ounce loaf sliced white bread, ends discarded (I used Arnold Brick Oven)
1/3 cup granulated sugar, plus extra for sprinkling
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
6 large eggs
2 teaspoons vanilla extract
2 cups low-fat milk
For the Berry Sauce:
1 tablespoon lemon juice
2 teaspoons cornstarch
3 cups fresh or frozen mixed berries
1/2 cup granulated sugar
2 tablespoons water
1/4 teaspoon salt
Heat the oven to 375 degrees. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Arrange enough whole bread slices in a single layer to cover the bottom of the dish. Cut the remaining slices in half on the diagonal and arrange them in overlapping rows on top. You should have 3 rows of bread triangles. Set aside.
In a medium bowl, whisk together the sugar, cinnamon, baking powder and nutmeg. Whisk in the eggs and vanilla until well blended. Gradually whisk in the milk.
Slowly and evenly pour the egg mixture over the bread slices and let soak for 5 minutes. Use a fork or spatula to gently press down on the bread to ensure it is evenly soaked.
Bake for 30 to 40 minutes, or until the french toast is puffed. sprinkle the top of the french toast with sugar, then set the oven to broil. Broil the french toast until the sugar is melted and the bread is lightly browned.
While the french toast bakes, in a small bowl, combine the lemon juice and cornstarch. Set aside.
In a medium saucepan, combine the berries, sugar water and salt. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice mixture. Simmer, stirring often, until the sauce thickens slightly, about 2 minutes more. Let cool.
When the french toast is done baking, serve immediately topped with mixed berry sauce.
Start to finish: 1 hour (25 minutes active)
Monday, January 26, 2009
Thursday, August 21, 2008
French Toast Souffle
All-Recipes by Betty
10 cups white bread cubes (about 1 large loaf)
1 (8 ounces) package low fat cream cheese, softened
1-1/2 cups milk
2/3 cup half-and-half cream
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1. Place bread cubes in a lightly greased 9 x 13 inch baking pan.
2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover and refrigerate overnight.
3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F.
4. Bake, uncovered for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.
FRENCH TOAST CASSEROLE
1 loaf (12 slices) slightly stale white bread
1/3 cup maple syrup
1 teaspoon vanilla
2 (8 oz.) packages cream cheese, cubed
1-1/2 cup milk
3 tablespoons cinnamon sugar
Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch casserole pan.Cut crust off bread and cube. Mix maple syrup, milk, vanilla and eggs. Pour over bread. Add cream cheese cubes. Bake at 375 degrees for 45 minutes to 1 hour in a greased pan. Sprinkle with cinnamon sugar. Serve with warm maple syrup.
Cinnamon French Toast Casserole
This makes an excellent and easy weekend brunch - preparation takes about 10 minutes. Assemble the night before and bake in the morning.
1/3 cup butter
2/3 cup brown sugar
3 Tbsp maple syrup
Chopped pecans (optional)
1 loaf cinnamon bread (can use cinnamon raisin bread if desired) - Thomas' brand is good
1-8 oz. pkg cream cheese
1/4 cup half and half
Preheat oven to 350 degrees. Spray a 9"x13" pan with non-stick cooking spray. Melt butter and add to the pan, along with brown sugar and 2 Tbsp of maple syrup. Mix in pan until the mixture can be spread evenly around the bottom of the pan. Sprinkle with finely chopped pecans if desired.
Divide loaf of bread into halves. Cut half of the loaf into small cubes (about 1" square) and scatter over the brown sugar mixture. Cut cream cheese into cubes and scatter over the top. Top with the remaining bread cut into cubes.
Whisk eggs, half and half, and remaining 1 Tbsp of maple syrup in a bowl. Pour the egg mixture over the bread and press down gently with plastic wrap to make sure all bread is coated. Cover tightly with plastic wrap and store in the refrigerator overnight.
Take out and bake at 350 degrees for about 45 minutes until casserole is gently browned and well set.
Sprinkle with powdered sugar and serve warm with your favorite syrup topping or fresh fruit. Serve with bacon or sausage.
Blueberry Cream Cheese French Toast Casserole
1 loaf egg bread, cut into cubes (Challah bread)
8 ounces cream cheese, slightly softened
1-1/2 cups fresh blueberries, tossed lightly with 2 tablespoons flour
8 large eggs
1-1/2 cups milk
3/4 cup maple syrup
6 tablespoons butter, melted
Preheat oven to 350 degrees. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer the coated blueberries over the cream cheese. Cover the blueberries with the remaining bread. Sprinkle generously with cinnamon. In a bowl combine the milk, maple syrup, eggs, and butter. Whisk to combine. Pour the mixture over the bread and press the mixture into the bread with a spatula. This will help the bread soak up the egg mixture. Cover and refrigerate for at least 4 hours or overnight. Bake at 350 degrees for 45 to 50 minutes.
Chocolate Overnight French Toast Puff
12 slices white bread, crusts removed
2 cups skim milk, divided
1 cup semi sweet chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
2 cups half and half
3/4 cup butter, very soft or melted
1-1/3 cup packed brown sugar
1 cup chopped walnuts (optional)
3 tablespoons maple syrup (optional)
Generously grease a 9x13" baking dish that is at least 2 inches deep. Arrange trimmed bread slices on bottom of pan in 2 layers. In a small saucepan, combine 1 cup milk, chocolate chips and sugar. Heat over medium heat, stirring, until chips are melted and sugar is dissolved. Do not let mixture come to a boil. Stir in vanilla. Let cool. In a large bowl, beat eggs, remaining milk and half and half. Mix chocolate mixture into egg mixture. Pour over bread slices. Cover pan tightly and refrigerate overnight. In the morning, remove from refrigerator and prepare topping.
In a medium bowl, combine butter, brown sugar, walnuts, and syrup. Spread or spoon the topping over the bread slices. Bake, uncovered, in a preheated 350 degree oven for 1 hour or until center is set. If edges are browning to fast, cover with foil. Remove from the oven and cool for 10 minutes or so until cool enough to spoon or slice. Top with syrup, if desired.
Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
All of these recipes sound awesome to me. I have tried the first one today for the teacher's back-to-school breakfast. The second recipe is the closest to my original tried and true recipe. I can't wait to try the blueberry version and Paula Dean's version. I think that D will like the Chocolate version best.
Please let me know if you try any of these recipes and how you like them.
The Creative Cook