Baked French Toast

If you’re searching for a simple, frugal breakfast recipe — this one for Baked French Toast is sure to be a crowd-pleaser. Because you can use stale or day-old bread, it’s relatively inexpensive as well. Someone brought it in to my husband’s office a few months ago, and he raved about it. His co-worker was nice enough to share her recipe and we just made it this weekend for a family gathering. Here’s how to make it:

1 loaf French bread, cubed
1 8-oz. package cream cheese, cut into 1-inch cubes
8 large eggs, beaten
2 1/2 C. half and half
6 Tbsp. butter, melted and cooled
1/3 C. maple syrup
Cinnamon

Grease a 9×13 pan. Put half of the bread crumbs in the pan, spreading out evenly. Top with cream cheese slices. Add the rest of the bread cubes. In a separate mixing bowl, combine the eggs, half and half, butter, and maple syrup. Pour over the top of the bread cubes/cream cheese. Pat everything down into the pan to ensure it all gets moistened. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Sprinkle with cinnamon before placing in the oven. Bake for 45 minutes or until golden brown. Top with maple syrup as desired and enjoy!

Serves 8.

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Carrot Bread with Cream Cheese Icing

ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom or nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• 1 recipe Cream Cheese Icing, recipe below
• 1 recipe Candied Carrots, recipe below

• directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.

  2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.

  3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing and top with Candied Carrots just before serving. Makes 16 servings.

  Cream Cheese Icing: Whisk together 1 ounce (2 tablespoons) cream cheese, 3/4 cup powdered sugar, and a little milk (3 to 4 teaspoons) until smooth and glazelike. Drizzle over Carrot Bread.

  Candied Carrots: In a skillet melt 2 Tbsp. butter over medium heat. Add 1 cup shaved carrots and 2 to 3 Tbsp. honey. Cook and stir 2 to 3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.

  nutrition facts

  • Servings Per Recipe 16 servings
  • Calories205,
  • Total Fat (g)7,
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)2,
  • Cholesterol (mg)33,
  • Sodium (mg)148,
  • Carbohydrate (g)32,
  • Total Sugar (g)18,
  • Fiber (g)1,
  • Protein (g)3,
  • Vitamin C (DV%)2,
  • Calcium (DV%)8,
  • Iron (DV%)6,
  • Percent Daily Values are based on a 2,000 calorie diet

  
  

  From Better Homes and Gardens April 2011

Parmesan Pull-Apart Bread

INGREDIENTS:

3 tablespoons margarine, melted, divided

1/2 cup grated Parmesan cheese

1 10-ounce package refrigerated buttermilk flaky biscuits (10 count)

DIRECTIONS:

1. Preheat oven to 350 degrees. Brush 1 teaspoon of teh margarine over the bottom and sides of 7 1/2 x 3 1/2 x 2 1/4 inch nonstick loaf pan.
2. Spoon cheese into small bowl; cut each biscuit into quarters. One at a time, dip each biscuit quarter into remaining margarine, then into cheese, turning to lightly coat all sides and using all of the margarine and cheese.
3. In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35 minutes. Invert loaf pan onto serving platter; let stand in pan for 1 minute. Carefully remove pan, serve bread warm.

Nutrition: 123 Calories, 8g fat, 0.4g fiber Weight Watchers 3 points

Chunky Dried Fruit Cake

Prep: 30 minutes
Bake: 1-1/4 hours
Cool: 15 minutes

ingredients

• 1/2 cup butter, softened
• 1/3 cup butter-flavored shortening
• 1 cup sugar
• 3/4 tsp. baking powder
• 4 eggs
• 1-1/2 tsp. almond extract
• 1-1/2 cups all-purpose flour
• 1/3 cup orange juice
• 1-1/4 cups Brazil nuts, coarsely chopped
• 3/4 cup blanched whole almonds
• 1 cup pecan halves
• 1 cup dried apricots, halved (7 oz.)
• 1 cup dried cherries (6 oz.)
• 3/4 cup dried blueberries
• 3/4 cup dried cranberries
• 3/4 cup pitted whole dates, halved (4 oz.)
• Brandy or orange juice

directions

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan; set aside. In extra-large bowl beat butter and shortening with electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and 1/2 teaspoon salt. Beat until combined, scraping sides of bowl as needed. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. Alternately beat in flour and orange juice, beating on low speed after each addition until just combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading evenly.

2. Bake for 1-1/4 hours, or until a wooden skewer inserted in cake comes out clean. To prevent over-browning, cover cake with foil during last 1 5o 20 minutes of baking. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely on rack.

3. Wrap cake in cheesecloth soaked in brandy or orange juice. Wrap cloth-wrapped cake in foil; refrigerate overnight. Store in refrigerator up to month, moistening cheesecloth with additional brandy or juice once a week. Makes 20 servings.

nutrition facts

• Calories396,
• Total Fat (g)21,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)9,
• Polyunsaturated Fat (g)5,
• Cholesterol (mg)55,
• Sodium (mg)124,
• Carbohydrate (g)45,
• Total Sugar (g)27,
• Fiber (g)5,
• Protein (g)6,
• Vitamin C (DV%)4,
• Calcium (DV%)7,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Irish Soda Bread

Ingredients

• 1/2 cup white sugar
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 cups raisins
• 1 tablespoon caraway seeds
• 2 eggs, lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.