Category Archives: Breakfast

Baked Cinnamon French Toast

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I couldn’t choose which photo I was in love with more so I decided to post all of them. I got this recipe from The Pioneer Woman’s website, so check out her process photos if you’re interested. I tweaked it a bit though; I substituted coconut milk for the milk and heavy cream she used (for the lactose intolerant few of us), halved most of the ingredients for the recipe, added raisins, and used a quarter stick of butter for the crumbly cinnamon topping rather than the entire stick.

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This is a great recipe for old loaves of bread you’re about to throw out.

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Baked Cinnamon French Toast – 12 servings 

adapted from ThePioneerWoman.com

Ingredients:
  • 1/2 loaf Crusty Sourdough Or French Bread
  • 4 whole Eggs
  • 1 1/2 cups coconut milk
  • 1/2 cup Sugar
  • 1 Tablespoon Vanilla Extract

Topping Ingredients:

  • 1/4 cup All-purpose Flour
  • 1/4 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Salt
  • 1/4 stick Cold Butter, Cut Into Pieces
  • Fresh Fruit (optional)
Directions:

1) Grease 7 x 11-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

2) Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.

3) In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and chop into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

4) When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

5) Scoop out individual portions. Top with butter and drizzle with maple syrup.

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No process photos here – just some food porn for you to ogle over.

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Cheesy Popovers

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Popovers are a great breakfast dish, or even a dinner side dish. They are baked with a mixture of cheddar cheese and herbs, and have a light spongy texture. These remind me of the cheesy biscuits they serve you at red lobster, but a lot less dense. And they’re extremely easy to whip up.

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I liked the mini muffin pan idea because they take a lot less time to bake in the oven (18 minutes).

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Cheesy Popovers (adapted from FoodNetwork.com) – makes 18 mini muffins

Ingredients:

  • 2 eggs
  • 1 cup milk
  • 2 Tbsp. butter, melted
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 cup grated cheddar
  • 2 Tbsp. minced chives
  • 1/2 tsp. sage (optional)
  • 1/2 tsp. thyme (optional)
  • 1/2 tsp. basil (optional)

Directions:

1) Preheat oven to 425 degrees.

2) In a large bowl, whisk together eggs, milk and melted butter. Whisk in flour and salt and fold in the cheese and herbs. Cover batter and refrigerate for 30 minutes.

3) Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.

4) Remove muffin tin from oven and pour the batter into the cups of the hot tin, filling almost to the top. Bake the popovers until crisp and golden, about 18 minutes. Remove from oven and serve.

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Preheat oven to 425 degrees.

In a large bowl, whisk together eggs, milk and melted butter.

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Whisk in flour and salt and fold in the cheese and herbs.

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Cover batter and refrigerate for 30 minutes.

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Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.

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Remove muffin tin from oven and pour the batter into the cups of the hot tin, filling almost to the top.

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Bake the popovers until crisp and golden, about 18 minutes. Remove from oven and serve.

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Any extra popovers can be stored in Tupperware in the fridge for up to 3 days, and reheated in the microwave for 45 seconds.

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