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Perfect Pan Baked Classic French Toast Recipe
- sheet pan
- non-stick spray
- 2 whole eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 8 pieces of sweet, rich bread such as brioche or challah (can be more pieces of bread is smaller than sandwich style loaf)
- Position your oven rack in the center position and place a sheet pan on the rack. Preheat your oven to 450F. Let the sheet pan heat in the oven for at least 20 minutes or until you are ready to cook your french toast.
- In a shallow dish, whisk together the eggs, milk, and vanilla extract. You can also add a touch of cinnamon if desired.
- You will need to work quickly once you pull the pan out of the oven so get your pan spray ready and have your milk/egg mixture and pieces of bread set up and ready.
- Once the oven is completely preheated and you are about ready to serve, use an oven mitt to pull the hot sheet pan out of the oven. Spray the pan liberally with non-stick spray. Dip each piece of bread into the milk/egg mixture, coating both sides, then arrange the pieces on the sheet pan. The pieces should sear when they hit the hot pan.
- Return the pan to the oven to finish cooking the french toast. It will take anywhere from 5-8 minutes for the pieces to cook so stay nearby and watch the pan so the french toast does not burn.
- Serve immediately.
Honey Oat Bread Recipe
- 3 cups Flour
- ¾ cups Oats (instant or old fashioned)
- 2¼ teaspoons Instant yeast
- 1½ teaspoons salt
- 1 cup milk
- ¼ cup Warm water
- 2 tablespoons unsalted butter
- ¼ cup honey
- 3 tablespoons honey, warmed slightly
- 2 Tablespoons Old Fashioned Oats
- In your Kitchen Aid, Bosch or in a large mixing bowl combine the Oats, Flour, Yeast and Salt.
- Heat your milk and butter until melted. Allow to cool until warm. Then stir in the honey and water.
- Add the liquid mixture to the dry mixture until it comes together to form a dough. Knead by hand or with a dough hook on your mixer for 10 minutes, until the dough is smooth and elastic.
- Place your dough in a oiled bowl. Cover and let rise until double in size (45 minutes to an hour).
- Shape your loaf and place it into a 9×5 loaf pan. cover with a towel and allow to rise until doubled.
- Preheat oven to 350 degrees. Add an empty pot or pan to the lower rack to heat up. Bring 2 cups water to a boil and add to pan.
- When your loaf is raised to double the size, heat up your honey and spread a nice layer over the top. Sprinkle oats on top.
- Bake in oven for 40-50 minutes until the bread is a nice dark golden brown.
- Remove from pan and cool completely before eating. Enjoy!
Cinnamon Streusel French Toast Cups Recipe
- ½ loaf French bread torn into small pieces
- 3 eggs
- 1 cup milk
- ¼ cup half and half or cream
- ¼ cup sugar
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 6 tablespoons cold butter, cut into small cubes
- ¼ cup + 2 tablespoons flour
- ¼ cup + 2 tablespoons brown sugar
- 1 tablespoon cinnamon
- powdered sugar
- Wholesome! Pancake Syrup or Coconut Palm Syrup
- Preheat the oven to 350 degrees. Grease a muffin tin and fill each opening with bread, right to the top.
- Whisk the eggs, milk, cream, sugar, vanilla, and salt until smooth. Pour 3-4 tablespoons over the bread in each cup.
- Combine the flour, brown sugar, and cinnamon – cut the butter into the mixture with your hands, incorporating it until small crumbs form. Top each French Toast Cup with a spoonful of crumbs.
- Bake for 20 minutes or until puffy and golden brown. Top with powdered sugar and my personal favorite – Wholesome! coconut palm syrup! So good.
My Homemade Baking Mix Recipe
- 5 cups flour
- ¼ cup baking powder
- 2 teaspoons sugar
- 1 tsp salt
- 1 cup Butter flavor shortening or butter
- Using a Kitchenaid mixer or food processor – blend in ingredients until powder.
- Store in an airtight container for up to 6 weeks.
- If you use butter, baking mix needs to be stored in the fridge or freezer so that the butter wont go rancid. If using shortening, it can be stored in a cool, dry place.
- I usually do about 3 batches of this recipe at once.
Blueberry Crumb Sticks Recipe
- 1 package Pillsbury refrigerated Crescent Rolls
- 1/4 cup Philadelphia Blueberry Cream Cheese Spread
- 1/4 cup blueberry pie filling
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon-sugar
- 2 Tablespoons butter, softened
- 2 Tablespoons butter, melted
- Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Separate crescent roll dough into four rectangles, press seams together to seal.
- Spread blueberry cream cheese evenly on each of the four rectangles.
- Spread blueberry pie filling on two of the rectangles and top with the remaining two rectangles.
- Starting from a long side, using a pizza cutter, cut each rectangle into eight strips.
- Twist each strip several times; seal ends together.
- Place sticks on baking sheet, spaced a least 2 inches apart.
- In a small bowl, combine sugar, flour, cinnamon-sugar and butter until crumbly.
- Brush top of sticks lightly with melted butter and sprinkle crumb over the top of the sticks.
- Bake 10-12 minutes or until golden brown. Let cool for 3 minutes before serving.
Toasted Coconut Breakfast Porridge Recipe
- 1 14-ounce can coconut milk (regular or light is fine)
- ½ cup quinoa
- a pinch of salt
- 1½ cups rolled oats
- 1 cup juice or water – Bai5 Antioxidant Infusions Congo Pear is perfection in this
- ½ cup unsweetened coconut flakes
- cinnamon to taste
- apple slices, peanut butter, or honey for topping
- Bring the coconut milk to a boil in a small saucepan. Add the quinoa and salt and cook for 15 minutes or so, until the quinoa is cooked. Add the Bai5, oats, cinnamon, and salt – cook for just a few more minutes to soften the oats.
- In a small nonstick skillet over medium high heat, add the coconut flakes and shake in the pan until lightly toasted. You can also do this in the oven, but I find it’s a bit faster on the stovetop.
- Serve up the porridge topped with toasted coconut and anything your heart desires.
Curry Egg Salad
- 8 large eggs
- 3 tablespoons chopped onion (more or less to taste)
- 1 red pepper, chopped
- 1 teaspoon salt
- 2 teaspoons curry powder
- ¼ cup light mayo
- 1 mango, finely diced
- Hard boil the eggs by dropping them carefully into a pot of boiling water. Boil for 8 minutes, covered, and allow to cool. Peel the shells off and cut the eggs in half to remove the hardened yolk from the center. Finely chop the whites and set aside.
- Chop the red pepper and the onion as finely as you like – I prefer to chop them pretty small. Combine egg whites, vegetables, salt, curry, and mayo in a bowl. Stir until well combined. Season with pepper to taste.
- Stir the mango in with the egg salad just before serving.
Baked Omelets in Bread
- 1 baguette (15 inches long)
- 5 large eggs
- 1 teaspoon finely grated lemon zest
- 3 tablespoons whole milk
- 1/4 cup roughly chopped flat-leaf parsley leaves
- 1/2 cup grated Parmesan cheese
- Coarse salt and freshly ground pepper
- 4 slices thinly sliced prosciutto (2 ounces)
- Preheat oven to 350 degrees.
- Slice 1/4 inch off the top of the bread, and hollow out bottom, saving the soft interior of the loaf for a later use (tip: place in a freezer bag for use as breadcrumbs later). Cut top into small pieces.
- In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup of the small diced bread pieces.
- Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes. Slice into 2-inch pieces. Serve immediately.
Kiddo’s Breakfast Tortillas
- 6 – 8 ounces 1 or 2 favorite cheeses, grated
- 1 pound bacon or sausage
- 6 – 8 large eggs
- 2-3 tablespoons half and half or milk
- salt and pepper, to taste
- fresh herbs of your choice, torn or snipped into pieces
- 10 flour or corn fajita-size tortillas
- Go ahead and grate your selected cheeses first. Set aside or refrigerate till ready to use.
- Cook the bacon or sausage: either cut the bacon or sausage into small pieces (usually works best in these small rolled tortillas, or keep bacon in strips if you prefer). In a hot pan over medium heat, stir the bacon pieces occasionally till browned and crisp, about 8 minutes. Remove to a paper towel-lined plate and set aside. Drain all but a tablespoon or two of the bacon or sausage grease from the pan, reserving the rest int he pan.
- Crack your eggs into a bowl and add the half and half or milk, salt and pepper. Using a fork or whisk, combine the mixture well and pour into your hot pan with the bacon or sausage grease. Cook and scramble, stirring occasionally as the mixture thickens until eggs are your desired level of done. Meanwhile, heat the tortillas according to the package instructions.
- Assembling the tortillas: Spread about 3-4 tablespoons (more or less to taste) of warm eggs in the middle of your tortilla. top with a little of the grated cheeses, some of the bacon or sausage pieces and finish with the fresh herbs. Take one lone side of the tortilla and tuck it as tightly as possible against the filling and roll to the other side. Place finished tortillas seam side down on a platter and repeat with remaining tortillas and filling ingredients. These will reheat great for a few seconds in your microwave right before serving. Cut in half, serve with some fresh fruit and enjoy!
Apple-Maple French Toast
- 6 eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- Ground cinnamon
- 6 slices bread
- 2 tablespoons butter, plus more for serving
- 3 apples, peeled and sliced
- 2 tablespoons water
- 1/2 cup maple syrup
- Heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
- While the apples are cooking, whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
- Pour in the maple syrup and a dash of ground cinnamon in with the apples; simmer for a minute to combine.
- In a large, heated nonstick skillet, melt about 1 tablespoon butter and sauté the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you’d like!