I found a couple of recipes I want to try, but haven’t yet, and a couple of others that I have tried. I probably won’t use any of these for just me, but when my family is here for a visit like Thanksgiving or Christmas (let’s hope things are back to normal by then!) They might interest you too. I like something that is fast to get going, feeds a crowd and tastes great.
I’m always looking to use up overripe bananas. I have a good banana bread recipe (Flour’s Famous Banana Bread), but it’s nice to have an option. By the way, I use sour cream in the banana bread, and omit the vanilla, but double the cinnamon. Here’s a new recipe with bananas that I want to try. I think it would be great for a holiday breakfast.
For either this recipe or the banana bread, you could leave out the nuts, and I often do. Raisins or dried cranberries might be a nice addition too.
Creamy Baked Eggs
2 tablespoons butter
2 tablespoons flour
1 1/2 cups warmed whole milk
salt and pepper to taste
5 ounces baby spinach cleaned
4-6 slices bacon cut into bite size pieces
10 cherry tomatoes cut in half
1/2 cup grated gruyere
handful toasted breadcrumbs to coat pan(s)
Here’s the video:
This is a recipe from King Arthur Flour that I have made, and it’s good! Just make sure you have a big enough pan and don’t try to make it in the toaster oven like I did, because it’s not big enough when the casserole expands! Fortunately, my regular oven is now back in operation. I made this casserole for Christmas morning, which was great because it was prepared the night before and all I had to do was bake it and serve. Also, it is suitable for a vegetarian diner, although you could add a layer of cooked breakfast sausage between the bread and the apples, as suggested by King Arthur.
- 1 baguette, about 18″ to 20″ long
- 8 large eggs
- 3 cups milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 5 to 6 apples, peeled and thinly sliced; Granny Smith is a good choice
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- pinch of salt
- 2 tablespoons butter, melted
- confectioners’ sugar or cinnamon-sugar
- maple syrup
- Lightly butter a 9″ x 13″ baking pan or similar-sized casserole dish. Slice a day-old baguette into 3/4″ to 1″ slices, and lay them in the pan; you’ll need about 21 slices to fill the pan, making a single layer.
- In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.
- Pour this mixture over the bread, and let it soak in while you’re preparing the topping.
- Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.
- Cover the pan, and refrigerate overnight; or for up to 48 hours.
- Remove the pan from the refrigerator, uncover it, and bake the French toast in a preheated 375°F oven for 45 to 55 minutes, until the apples are soft and the eggs set.
- Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup.
What food do you usually prepare for a breakfast or brunch crowd?