OT: Breakfast recipe help!

Posted by Kate in MI on July 3, 2009, 9:35 pm

sounds yummy! thanks!!

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Kate in MI
http://community.webshots.com/user/K_Groves

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Kate,
My sister does a 'creme brulee (sp) french toast that is to die for.
French bread sliced into about 2" thick slices. It's NOT diet food.

1/2 c butter
1 c brown sugar
2 tbs maple syrup
1/2 tsp rum extract
6 eggs
1.75 c 1/2 & 1/2
1 tsp vanilla
2 tsp Grand Marnier
1/4 tsp salt

Butter 9x13 baking dish
In small saucepan over low heat, melt butter with sugar, maple syrum
and rum. Pour into baking dish. Layer sliced bread into pan,
squeezing to fit if necessary.

In a bowl, whisk eggs, 1/2 & 1/2, vanilla, grand marnier and salt.
Pour over bread evenly (flip after soaking about 1 hr.). Cover w/
plastic wrap and refrigerate overnight.

Let dish set at room temperature for @ 30 min. Bake uncovered at 350
deg for 35-40 min. Serve immediately.

You'll probably need to make 2 batches for 10 people figuring 2 slices
ea. It's that rich.

Good luck!

Off to finish packing for vacation #2 in the last 4 weeks!

Kim in NJ

Posted by Alice in PA on July 3, 2009, 8:17 am

I'd start off with a big bowl of fruit salad....so many fresh things
available now. In fact, I did just that last weekend for company. If you
include a pineapple, there's enough juice....you don't even need any
"dressing".

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Alice in PA
http://community.webshots.com/user/twosonsatpsu
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Posted by on July 3, 2009, 8:53 am

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Hiya Kate!

Hubby said that if your hubby volunteered you without checking your
schedule, HE should be worrying about cooking....that being said, what
about a breakfast quiche, sausage balls, etc. I can dig out the
recipes and get them to you if you would like. I will say that quiche
does NOT go over well with my children, but the sausage balls are a
hit every single time they show up (mainly at MOPs functions where the
disappear as soon as they are put on the counter). Definitely a fruit
salad, maybe mimosas (champagne and orange juice), some
muffins, ......

Larisa

Posted by Julia in MN on July 3, 2009, 3:04 pm

Here's one we like.

Julia in MN

* Exported from MasterCook *

Overnight Egg Casserole

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breakfast Eggs
Main dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups hash browns, frozen -- thawed
1 cup ham -- cubed
1 can (4 oz) chopped green chiles
1/2 cup monterey jack cheese -- shredded
1/2 cup cheddar cheese -- shredded
6 eggs
1 can (12 oz) evaporated milk
1/4 teaspoon pepper
salsa -- optional

In a greased 8-inch square baking dish, layer the hash browns, ham,
chilies and cheeses.

In a large bowl, whisk the eggs, milk, and pepper; pour over the
casserole. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered,
at 350 degrees for 1 hour or until a knife inserted near the center
comes out clean. Let stand 5-10 minutes. Serve with salsa if desired.

Source:
"Taste of Home web site"

Per Serving (excluding unknown items): 236 Calories; 11g Fat (42.5%
calories from fat); 13g Protein; 21g Carbohydrate; 1g Dietary Fiber;
154mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : I used frozen O'Brien potatoes, which have onion & pepper
in them, and omitted the can of chiles. I also used 1 cup
of cheddar cheese instead of 1/2 cup each of Monterey Jack
& cheddar (because that's what I had).

Made for Christmas 2008. Everyone seemed to like it.

5 Weight Watcher points

Kate in MI wrote:
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Posted by Julia in MN on July 3, 2009, 3:06 pm

Another really yummy one that we like...

Julia in MN

* Exported from MasterCook *

Peachy Oven French Toast

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Breakfast Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1 stick butter
2 tablespoons water
1 can (29 ounces) peach slices -- drained
1 loaf french bread -- sliced 1" thick
5 eggs
1 1/2 cups milk
1 tablespoon vanilla

Melt the butter and brown sugar in a saucepan. When bubbling, add water
and bring back to a boil. Pour into a 9x13 cake pan and let cool for
about 10 minutes.

Top with the peach slices. Layer the bread slices on top of the peaches.

Blend together the eggs, milk, and vanilla. Pour over the bread.

Cover and refrigerate overnight. Bake at 350 degrees for 45-60 minutes.

Source:
"Heidi Madson (and internet)"
Yield:
"1 pan"
Time(Baking time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 272 Calories; 12g Fat (38.6%
calories from fat); 7g Protein; 35g Carbohydrate; 1g Dietary Fiber;
103mg Cholesterol; 351mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : One or two cans of peach pie filling can be substituted
for the canned peach slices.

Kate in MI wrote:
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OT: Breakfast recipe help! - Page 5