I love recipes that I can prepare ahead and then serve a group; and this is one of those dishes. We had it over the Easter holiday and it was delicious – bread pudding for breakfast! What could be better? The recipe is from the Barefoot Contessa How Easy Is That? by Ina Garten. I baked it ahead and then just reheated in the microwave before serving for breakfast. And since it’s served with maple syrup, we added maple bacon for a really great start to the day.
1 challah loaf (egg bread), sliced 3/4″ thick (I couldn’t find challah, so I used egg rolls instead)
8 extra-large eggs
5 cups [...]
Continue reading French Toast Bread Pudding
I’m not one to take the time to cook French Toast in the morning when we have company, so this casserole is great. Assemble the ingredients the night before, refrigerate, and then bake the next morning. It combines the flavors of cinammon, vanilla, raisins, and cranberries in one breakfast treat. We had scambled eggs, ham, and fresh maple syrup with it – yum. My sister-in-law brought the recipe – Thanks Laura!
1 loaf (16 oz.) cinammon bread w/raisins
3/4 cup dried cranberries
3 cups half-and-half
2 tsp. vanilla extract
Pure maple syrup
Cube the bread, and place the bread cubes and cranberries in a greased [...]
Continue reading Overnight French Toast Casserole
We like chipotle chili powder and we like spiced nuts – so it was almost inevitable that the two would end up in a recipe together. I first made them for the Superbowl party last weekend; and everyone loved them, so they’re a new favorite. Spicy, sweet, and salty all at once – from brown sugar, maple syrup, and chipotle chili powder. They’re very easy too.
2 lbs. deluxe whole mixed nuts (cashews, almonds, pecans, hazelnuts, etc.), salted
1/3 cup pure maple sugar
1/4 cup light brown sugar
3 tablespoons orange juice
2 teaspoons ground chipotle pepper
Preheat the oven to 350°F and coat a sheet pan [...]
Continue reading Chipotle Roasted Nuts