OMG- awesome breakfast casserole.

OMG. This is one of the best breakfasts I've ever made. I made it with Challah, and sprinkled it with Confectioner's Sugar. Also, I served it with bananas, strawberries, and blueberries.

I only had dark brown sugar available and it was so amazing, I am not sure I'd go with the light brown sugar. Thumbs up!


from Virginia Willis, BON APPETIT,Y’ALL

4 tablespoons unsalted butter, melted

3/4 cup firmly packed light brown sugar

1 loaf brioche or challah bread, sliced into 1 1/2 inch slices

8 large eggs, lightly beaten

1 cup whole milk

1 tablespoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch of salt

1/2 cup chopped pecans

Confectioners’ sugar for accompanimen

Pure Maple Syrup

-Combine the melted butter and sugar in the bottom of a baking dish.
-Make a nice even layer of the mixture to cover the entire area.
-Arrange the bread slices on top, squeezing them in place.
-Whisk the eggs, add all the remaining ingredients except the pecans.
-Pour over the bread, letting it soak in.
-Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don’t worry I promise it will be so when you eat it)
-Keep refrigerated for at least 3 hours or up to 12 hours.
-Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees.
-Bake until lightly browned and set, 35 to 40 minutes.
-Remove and slightly cook if you can wait a few minutes.
-Serve hot or warm with sorghum, cane or maple syrup.

Serves 8

Part 3- Breakfast with the fam

My mom and her boyfriend stayed overnight, and I decided to make a nice breakfast for them. I got the recipe from a magazine from better homes and gardens.

I used dried apricots. If I were to make it again, I would not use as much cream cheese between each or maybe would have made 2 more little stuffed french toasts. May have needed to play with the recipe to enable this, but just an FYI.) This made 4 little "sandwiches" and Pete said he could have used a little more. But try it out, and see what works for you and yours. They were really tasty and easy. I love being able to put something together for breakfast the night before.

PS- I made the error of not greasing under the bread in some way, and it did stick to the foil. Or use nonstick foil.



ingredients
8 x 3/4" slices French Bread
1 8-ounce package cream cheese, softened
1/2 cup Dried apricots or golden raisins
1 cup milk
1 teaspoon ground cinnamon
1 cup orange juice
Fresh or frozen raspberries (optional)

Directions

1. Make cream cheese filling in a large bowl. To do this, combine the cream cheese, and apricots or raisins, and 1 teaspoon ground cinnamon. Set aside.

2. Place half of the bread slices in a 3-quart rectangular baking dish. Spread with cream cheese filling mixture. Cover with the remaining bread slices.

3. In a medium bowl, combine eggs, milk, and OJ. Pour egg mixture evenly over the bread stacks, covering all the tops. Cover with plastic wrap and chill for 2-24 hours.

4. Preheat oven to 375 degrees. Line a baking pan with parchment paper or nonstick foil. Arrange breadstacks on the pan. Bake uncovered for 30-35 minutes or until golden, turning once. If desired, serve with syrup and/ or fruit. Makes 4 servings.


USE low fat cream cheese to decrease the calories!