Category Archives: brunch recipes

Baked French Toast Casserole


I came across this recipe a while back and it is an excellent crowd pleaser for a brunch or when you’re making breakfast for many people.  Sometimes I make this with fresh blueberries over the top just before baking, sometimes just the nutty-buttery goodness all by itself!

Ingredients

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with arotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with a good quality maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole recipe above!

Sour Cream Cinnamon Rolls


FOR THE ROLLS:

  • 2 Tablespoons Packed Light Brown Sugar
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 6 Tablespoons Butter, Divided
  • ½ cups Sour Cream
  • ¼ cups Whole Milk

 

FOR THE FILLING:

  • ½ cups Packed Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 4 Tablespoons Butter, Melted

 

FOR THE FROSTING:

  • 1 ounce, weight Cream Cheese, At Room Temperature
  • 2 Tablespoons Butter, At Room Temperature
  • ½ teaspoons Vanilla
  • 1 cup Powdered Sugar

Heat the oven to 350 F and spray an 8-inch cake pan with non-stick cooking spray.

In a medium bowl add the brown sugar, flour, baking powder, baking soda, and salt. Whisk to combine. Dice 2 tablespoons of the butter into small cubes and rub it into the flour mixture until it looks like coarse sand. Set aside.

Melt the remaining 4 tablespoons of butter (in the microwave for 30 seconds at a time, or over low heat in a saucepan) and then combine it with the sour cream and milk. Pour the mixture over the flour and stir until just combined. Set aside while you prepare the filling.

In a small bowl combine the sugar, cinnamon and butter until it forms a smooth paste. Set aside while you roll out the dough.

Lightly flour a work surface and turn out the dough. Press it into a rough square that is 1/4-inch thick. Spread the filling evenly over the dough. Carefully roll the dough into a log then slice into 1-inch rolls.

Place the rolls into the prepared cake pan leaving a little room between the rolls for them to expand while baking. Bake for 20 to 25 minutes, or until the rolls are golden brown, puffed, and spring back when gently pressed in the center. Cool for 5 minutes then turn the rolls out of the pan. The easiest way to do this is to turn the rolls out onto a large plate – just place your serving plate on top of the pan and flip them over.

While the rolls bake, prepare the frosting. Whisk together the cream cheese, butter and vanilla until smooth. Slowly add in the powdered sugar until the frosting is your preferred thickness. You may add more if you like the frosting more stiff.

While the rolls are still warm spread the frosting over the top.  Serve warm or at room temperature.  Enjoy!

Excellent Raised Doughnuts



1/2 cup warm (not hot) water
2 pkg. active dry yeast (if cake yeast (2) is used, water should be lukewarm)
3/4 cup lukewarm milk
1/4 cup sugar
1 tsp. salt
4 to 4 1/2 cups sifted all-purpose flour
1/3 cup shortening
2 eggs

GLAZE:
1-2 tbsp. warm water (thicker is better on this glaze so add carefully)
1/2 tsp. vanilla
1 cup sifted confectioners’ sugar

Directions
1 SOAK . . yeast in 1/2 cup warm (not hot) water- 5 minutes.
TIP: I throw about 1 tsp. sugar in with this to kick it in the butt to get it going.

2 SCALD…The milk. NOTE: I like melting the Crisco in the warm milk first.

3 POUR . . . milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is only warm & not too hot to kill the yeast or scramble the eggs before you proceed.

4 ADD . . . 1 cup of flour, eggs and yeast mixture. Beat until smooth.

5 ADD . . . remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. Recipe calls for 4-4 1/2 cups flour, but every time I make it, it only takes me 4 cups to achieve the right consistency.

6 KNEAD . . . until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85°) until doubled (1-1/2 hours).

7 ROLL OUT . . . dough to 1/2 inch thickness and cut-with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge, Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.

8 LET RISE… on the board until very light (40-60 minutes).

9 DROP . . . into deep hot fat (325° – 350°) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.

10 DRAIN . . . on absorbent paper. While still warm, glaze with glaze above or dust each doughnut with granulated or confectioners’ sugar.

11 NOTE: This recipe is not recommended for use with self-rising flour.

Cheesy Bacon Pull Aparts


Ingredients

  • 1  egg
  • 2  tablespoons milk
  • 1  (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
  • 1  (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
  • 3  oz. (3/4 cup) shredded Cheddar cheese
  • 1/4  cup finely chopped green onions (4 medium)

Directions

  1. 1Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
  2. 2Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
  3. 3Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

 

Chocolate Fruit Crepes


Ingredients

  • 1-1/2 cups buttermilk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • FILLING:
  • 1 can (21 ounces) cherry pie filling
  • 1 can (8-1/2 ounces) sliced peaches, drained and chopped
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon almond extract
  • 1/3 cup hot fudge ice cream topping, warmed
  • Whipped cream, optional

Directions

  • In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  • In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream if desired.

Orange Pecan French Toast


Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
1 Hr 55 Min

Ingredients
• 1 cup packed brown sugar
• 1/3 cup butter, melted
• 2 tablespoons light corn syrup
• 1/3 cup chopped pecans
• 12 (3/4 inch thick) slices French bread
• 1 teaspoon grated orange zest
• 1 cup fresh orange juice
• 1/2 cup 2% milk
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 egg whites
• 2 eggs
• 1 tablespoon confectioners’ sugar for dusting

Directions

1. In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.

2. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.

3. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.

4. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners’ sugar before serving.

Hashbrown Casserole


 

  1. 2 lbs. shredded hashbrown potatoes (I usually purchase frozen for convenience’s sake)
  2. 1/2 cup (1 stick) of butter, melted
  3. 1 pint sour cream
  4. 1 10 oz. can cream of chicken soup
  5. 1 medium yellow onion, finely diced
  6. 2 cups sharp cheddar cheese, shredded
  7. 1 teaspoon salt
  8. 1/2 teaspoon pepper

 

 

Preheat oven to 350 degrees.

 

In a large bowl, combine all ingredients, being sure to mix thoroughly. Pour mixture into a greased 9×13 pan. Place into the oven and bake at 350 degrees for 45 minutes. Turn up oven to 450 and bake for 15 minutes, lightly browning the top of the casserole.

 

Eggs Benedict With Hollandaise Sauce


  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt

Directions

  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.  Serve over Eggs Benedict (see below).

Eggs Benedict

  • Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.
  • Hollandaise sauce is an emulsion of eggs and butter. The eggs and butter must blend at just the right temperature–warm enough to melt the butter, but cold enough not to scramble the eggs–then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won’t scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.

Upside Down Banana Muffins


non-stick cooking spray
4 tbsp unsalted butter
1/2 cup dark brown sugar, packed
4 ripe bananas
 
Muffins:
1 cup unbleached all-purpose flour
2 tsp baking powder
1/2 tsp freshly grated nutmeg 
pinch of salt
1/2 cup dark brown sugar, packed
1/3 cup canola oil
2 large eggs, room temperature
3 tbsp whole milk
3 tbsp dark rum
1 tsp vanilla extract
Position a rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray.
 
To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides. 
To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Divide evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).
Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.

Vanilla Pudding Cinnamon Rolls


You gotta try these!!!  You know you want to!!!!

Rolls:
½ cup warm water (115-120 degrees)
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1/2 cup butter, softened to room temperature
1 1/2 cups brown sugar
3 1/2 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small measuring cup combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl (kitchen aid mixing bowl), take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well with paddle attachment. Then add yeast mixture. Blend. Add 3 cups of flour. Remove paddle attachment, and attach dough hook. Add remaining flour slowly as needed, knead for 8-10 minutes on low. Do not overflour the dough! It should be very soft but not sticky. Place towel over the bowl, and let rise until doubled (I turned my oven to the lowest temp, and then shut it off, and put the bowl into the oven to rise, so that it would be nice and warm, and draft free).

Then roll out on floured board to 34 X 21 inches in size. Use as much flour as you need to help you roll the dough out. Take 1/2 cup soft butter and spread over surface. In bowl, mix 1 1/2 cups brown sugar and 3 1/2 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. (Do the same oven/warm place as described above).

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

Makes about 24 very large rolls.