Baked French Toast is so good and very simple to prepare also. I found this recipe by mistake in one of my cookbooks and I had never imagined french toast being baked in the oven. Just quickly prep it the night before and it’s ready to pop into the oven in the morning. Then all you have to worry about is eating its deliciousness!
Baked French Toast
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 loaf Texas white bread
- 4 eggs
- 1 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- Grease a 9×13 pan. Combine melted butter and 1 cup brown sugar in a small bowl and then spread into the bottom of your prepared 9×13 pan.
- Beat together eggs, milk, and vanilla. Set aside. Mix together 2 Tbsp. brown sugar and 2 tsp. cinnamon in another bowl and set aside.
- Put one layer of bread on top of butter and brown sugar mixture. Make sure the whole bottom of the pan is covered. Then pour half of your egg mixture on top of bread layer and sprinkle with half of the brown sugar and cinnamon mixture. Add another layer of bread. Pour the rest of the egg mixture on top and sprinkle with the rest of the cinnamon and brown sugar mixture. Cover tightly and chill in refrigerator overnight.
- In the morning, preheat oven to 350 degrees and bake french toast covered for 30 minutes and then uncovered for 10-15 more minutes. Sprinkle with powdered sugar just before serving if desired.
This is such a great breakfast and we love the cinnamon and brown sugar added to it. And if you must have some syrup with this, try out my Simple Maple Syrup recipe.
Getting ready for the cool, autumn mornings with Pumpkin Spice Biscuits. These biscuits are de-lic-ious all by themselves or even better slathered with spiced butter.
Pumpkin Spice Biscuits
- 2 1/2 cups self-rising flour
- 1/2 cup sugar
- 1 tablespoon Homemade Pumpkin Spice (Click on Homemade Pumpkin Spice for recipe)
- 3/4 cup cold unsalted butter, cubed
- 3/4 cup whole buttermilk, chilled
- 2 tablespoons unsalted butter, melted
- Pumpkin Spice Butter (Click on Pumpkin Spice Butter for recipe)
- Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, stir together flour, sugar, and Homemade Pumpkin Spice. Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined.
- Turn dough out onto a well-floured surface. Knead dough several times until it comes together. Pat into a 10×9-inch rectangle. Using a 2 1/2-inch round cutter dipped in flour, cut dough, without twisting cutter. Re-roll scraps as needed. Place rounds on prepared pan, spacing 2 inches apart. Brush tops with melted butter. Freeze until chilled, approximately 10 minutes.
- Bake until golden brown, approximately 12 minutes. Serve with Pumpkin Spice Butter.
I have a waffle maker that I hardly ever use, only because I love homemade pancakes in a skillet. I had a mother at my son’s school telling me about this recipe. What a clever idea to do and there really isn’t a recipe to follow.
I can of refrigerator cinnamon rolls. Oh, don’t forget the waffle maker.
Heat the waffle maker, then place a cinnamon roll in each section. Close the waffle maker and this usually takes 3 to 4 minutes until your pretty waffles are done. Since the icing comes in the package, I will heat our icing in the microwave for 15 to 20 seconds, or until it pours easily. My husband doesn’t always use the prepackaged icing but instead, uses my homemade pancake syrup. Click Simple Maple Syrup to see my recipe.
We all know that breakfast is the most important meal of the day- especially true if you are embarking on a full day of running errands or even ball games with kids. This recipe is especially good and convenient when my son is off to school and he can grab a couple from the fridge, pops them in the microwave for a few seconds and he’s out the door, eating them as he goes!
Breakfast of Champions: Scrambled Egg Muffins
- 1 lb. pork sausage
- 16 eggs
- 1/2 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1/2 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
In a skillet, brown the sausage; drain. In a bowl, beat the eggs. Add onion, green pepper, garlic salt, and pepper. Stir in cheese and sausage. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes or until a knife inserted in the middle comes out clean.
Note: This is a recipe that you can change to make a bit healthier. Instead of adding 1lb. of sausage, use 1/2 lb. of sausage and as for the eggs, you can add 8 egg whites and 8 whole eggs instead of 16 whole eggs. You can also add sauteed spinach to pack in added nutrients.
There are so many modifications you could make to suit your personal taste- use ham instead of sausage (or even leave out the meat altogether), sub red peppers for the green, fancy them up by using goat cheese…the possibilities are endless.
If you give these a shot, report back and let me know how you made them your own!
Many, many years ago when I was a lot younger, I had the pleasure of working for a well-known restaurant, Cracker Barrel Old Country Store. Other than my Mom teaching me to cook, I learned a few recipes working at Cracker Barrel. This wonderful breakfast food is simple elegance at its best: grilled sourdough bread with an egg cooked gently inside this toasted delight. Cracker Barrel will serve this recipe up with their famous fried apples, or even their hash brown casserole, you get to choose. It’s simply delicious!
Egg in a Basket
- 1 slice sour dough bread
- 1 tablespoon margarine or butter
- 1 egg
- salt and pepper
Heat a non-stick skillet over medium heat. Use one small biscuit cutter or a small juice jar to press into the sourdough bread. Twist slightly so the bread “cuts” and you can remove the cut out circle. Spread the margarine or butter on both sides of the bread and place the bread into the pan. Place the cracked egg into the hole. When the bread is toasted on the bottom side (it takes about a minute), flip the bread over and allow to toast on the other side. Season with salt and pepper to taste.
Southern Buttermilk Biscuits is one bread that my husband’s grandmother was best at making. She made them from scratch, with love. While biscuit making was once considered a necessary skill for charming folks at church socials, welcoming neighbors and snatching up a husband, the craft of making biscuits isn’t heard of too often anymore. This is a strong tradition in my husband’s family and I will continue to pass this tradition along.
Southern Buttermilk Biscuits
- 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder (use one without aluminum)
- 1 teaspoon kosher salt or 1 teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (approx.)
- Preheat oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until the consistency is achieved.
- Add buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do not roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, and gently press the dough down to a 1-inch thick.
- Use a round cutter to cut into rounds. Make sure to dip your cutter into the flour so it doesn’t stick to the dough.
- You can gently knead the scraps together and make a few more, but they will not be anywhere as good as the first ones.
- Place the biscuits on a cookie sheet. If you like soft sides, put them touching each other. If you like crusty sides, place them about 1-inch apart. These will not rise as high as the biscuits place close together.
- Bake for about 10-12. The biscuits will be a beautiful light brown on top and bottom. Do not over bake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there is less chance of over mixing. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tough biscuit. Also, you can make these biscuits, cut them without baking, and put them on a cookie sheet for freezing. They will keep for up to a month. When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450°F for about 20 minutes.
Red-eye gravy is an old recipe that was made by our grandparents and their parents and so on. While it might not be true, the rumor that President Andrew Jackson named this gravy for his moonshine-loving cook is too good to dismiss.
- 8 ounces sliced country ham, cut into 4-inch squares
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup brewed coffee
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place ham in a large bowl, and add enough warm water to cover. Let stand for 10 minutes. Remove ham from water, and pat dry.
- In a large skillet, melt butter over medium heat. Add ham, and cook until crisp, approximately 3 minutes per side. Remove to a plate, and keep warm.
- Stir in flour, and cook until lightly brown, approximately 1 minute. Whisk in coffee and chicken broth. Stir in salt and pepper. Serve over ham.
Note: Red-eye Gravy is traditionally made by de-glazing the skillet where ham has been fried with coffee.
There isn’t anything better on a cold winter morning than a hot cup of coffee and sausage balls. I’ve been craving them while my husband has been requesting them. Our little boy loves to dip them in my homemade maple syrup and the recipe for maple syrup is listed under ‘Breakfast’.
- 1 pound ground pork sausage
- 2 cups biscuit making mix
- 1 pound sharp Cheddar cheese, shredded
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
- Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.
Footnote: Precooked sausage balls may be frozen and then reheated at 350 degrees for 10 minutes.
The trick is to put the pan in a cold oven. Cover the cookie sheet with aluminum foil and add the bacon. Heat oven at 375 and set your timer for 20 minutes. The lower the temperature is and the slower it cooks, the less chance there is at getting grease splattered on you and on your oven. This works perfect!
This recipe is so simple and so delicious, you’ll never buy store bought syrup again. All the ingredients used are things that most of us have in our cupboards.
- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup water
- 1 teaspoon maple flavoring/extract
- 1/4 teaspoon pure vanilla extract
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers. Yield: 2 cups.
Note: If you enjoy a more thick maple syrup, cut the water to 3/4 cup instead of 1 cup. This is a recipe that can be experimented with also. You can substitute the maple extract with other flavorings like cinnamon extract, or rum extract. Enjoy!