INGREDIENTS:
1/4 cup butter, softened
3 tablespoons ground cinnamon
8 slices day-old raisin bread
4 tablespoons brown sugar, divided
6 eggs
1-1/2 cups milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
Additional maple syrup
DIRECTIONS:
In a small bowl, combine butter and cinnamon; spread over one side of each slice of bread. Place four slices, buttered side up, in a greased 8-in. square baking dish (trim to fit if necessary). Sprinkle with 2 tablespoons brown sugar. Repeat with remaining bread and brown sugar.
In a large bowl, whisk the eggs, milk, syrup and vanilla; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden and puffed. Serve with additional syrup!
BREAKFAST SAUSAGE HASHBROWN CASSEROLE
INGREDIENTS:
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup (8 ounces) 4% cottage cheese
3 eggs, lightly beaten
4 slices process American cheese, chopped
DIRECTIONS:
In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese.
Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cuttin!
FRUITY FRENCH TOAST
INGREDIENTS:
1 medium firm banana, sliced
4 slices Texas toast
2 teaspoons confectioners' sugar, divided
2 large strawberries, sliced
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons butter
Maple syrup
DIRECTIONS:
Place banana slices on two slices of toast. Sprinkle each with 1/2 teaspoon confectioners' sugar. Top with strawberries and remaining toast. In a shallow bowl, whisk the egg, milk, vanilla and cinnamon. Dip toast in egg mixture, coating both sides.
In a large skillet, melt butter over medium heat; cook toast for 2-4 minutes on each side or until golden brown. Sprinkle with remaining confectioners' sugar. Serve with maple syrup!
2 comments:
Oh your recipes sound wonderful...I have been looking for breakfast recipes..the other day you had a post with the recipes for soup mixes in mason jars...I love them to..This year our theme is back to basics and homemade goodies..Thank you for sharing...Lisa
OMGosh Susie---I am sooooo coming over for breakfast sometime--then we can go garage sale-ing and EVERYTHING!!! I love when you put recipes on here---and have made several of the ones you have listed from time and again---and some are repeaters at this house---they just can't get enough of that peach dump cake---hope all is well and glad you liked the soap---are ya sharing with dear Cearle--heehee--thanks for stopping by and chattin the other day too---you are a dear soul! Renee
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