Streusel Topped Baked French Toast: Breakfast Is Served

Streusel Topped Baked French Toast: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post is found here.

Today you're in for a treat, I'm making French toast with the bread for yesterday post found  here. Not just any French toast but French toast made in the oven with a streusel topping and sprinkled with powdered sugar. OH YEAH! 

Let's get it started...

Oven-Baked French Bread adapted The Woman's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook

Ingredients:

6 large eggs
1 1/2 cups skim milk
1 1/2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (I also added 1/4 tsp. apple pie spice & 1/4 tsp. pumpkin spice)
12 1/2-inch-thick slices firm white bread (I used Multigrain Breads: Raisin-Swirled & Honey Wheat)
2 tablespoons butter or margarine
Confectioners' sugar, for dusting

Directions:
1. Adjust the oven racks so that one is in the lowest position and the other it in the middle. Heat the oven to 425°F Lightly butter 2 jelly roll pans

2. In a medium-size bowl, lightly beat the eggs with a fork. Stir in the milk, confectioners' sugar, vanilla, and cinnamon until blended.

3. Soak the bread. 1 slice at a time, in the egg mixture for about 5 minutes, or until absorbed. 

Place 6 soaked slices in each prepared pan. Cut the butter into pieces and scatter over the bread.

4. Place 1 pan on each oven rack. Bake for 8 minutes. Turn each piece and switch the positions of the pans. Bake for 7 minutes more, or until the top is golden brown.

5. Remove the French toast to a serving platter. Dust with confectioners' sugar and serve right away.

What I Did and or Think:
I followed the recipe up to step #3. After soaking the bread, I dipped it in the streusel topping, recipe below. Then, I continue with the recipe as stated. Some I sprinkled with powdered sugar the others I left plain. I put some in the streusel topping, some I didn't. I like variety in my food :)

For the Streusel Topping
1/2 cup oatmeal
1/2 cup all-purpose flour
1/4 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter

Mix together dry ingredients cut in butter with pastry blender or fork.

The Taste: I LOVE the taste of the toasts. I even liked the little piece below with the raisin bread, my son said it was GREAT! The recipe will be going in my REPEAT files!

ENJOY! Come again... 

Linked to:
Scrumptious Sunday Recipe Link Party #33 @ Addicted Recipes
Melt In Your Mouth Monday Recipe Blog Hop #87 @ Make Ahead Meals for Busy Moms 
Skip To My Lou: Made by you Monday
Flour Me With Love: Mix it up Monday!

Jaime @ Mom's Test Kitchen # 12

Omelet Breakfast Pizza: Breakfast Is Served

Omelet Breakfast Pizza: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post is found here.

Today you're in for a treat, remember the Buttermilk Pan Rolls Dough...well I'm ready to reveal what I did with the remaining dough. I made Breakfast Pizza!! YEAH!

Thinking about what I love on my omelet, is how I came up with this breakfast pizza. Here's what I did...

Breakfast Pizza

Ingredients: 

1/2  Buttermilk Pan Rolls Dough
3 eggs, scrambled 
Salt and Pepper for the eggs; (optional; if sausage is spicy, omit)
1/2 cooked sausage (I used Sage Flavor Jimmy Dean Pork Sausage)
3/4 cup streamed broccoli, drained
1/4 cup diced bell pepper (I used 3 minis)

1/2 cup shredded cheddar cheese
1/4 cup mozzarella cheese

Directions:

Mix cheeses together, set aside.

Divide dough into 3 or 4 parts. Roll out each part to 1/4" thickness and place on a greased sheet pan.

Prick dough all over with fork. Place in a 425 degree oven and bake until dough rounds are pale (just starting to brown)  about 8 minutes.

Remove from oven, and add your first 4 toppings: eggs, sausage, broccoli, and bell pepper.

Put back in oven, cook until crust is light brown about 6 minutes. Top with cheeses and cook until melted about 2 minutes.

What I Think:
You can top this pizza up any way you like, using whatever you love on your omelet. The crust can be canned biscuits, crescent rolls, pizza dough, frozen bread dough or dinner rolls; thawed out. So have fun and get creative.

The Taste: This taste GREAT! Tender, chewy, crust with a cheesy omelet topping what's not to love?
You all know what this means....That's right!...IT'S ANOTHER REPEAT!

 

ENJOY! Come again...

Linked to 
{nifty thrifty things sunday 78}
Sundae Scoop

Scrumptious Sunday Recipe Link Party #32
Kids In The Kitchen
Pizza Blog Hop   

Cheesy Egg Casserole: Breakfast Is Served

Cheesy Egg Casserole: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served, today you're in for a treat. The last Breakfast Is Served is found here.

Today recipe is the results of experimenting with another recipe I found while browsing the web. I wanted to add more vegetables to the casserole and some meat too, so here's what I did....

Cheesy Egg Casserole adapted slightly here 
1/3 cup ground sausage; cooked and well drained or Canadian Bacon; sliced in quarter pieces ( I used Jimmy Dean Sage Sausage)
3 - 4 eggs, lightly beaten
1/4 cup sour cream or plain yogurt
Pinch salt (optional; if sausage is spicy, omit)
Pinch black pepper (optional; if sausage is spicy, omit)
1/4 cup fresh Spinach leaves, chopped
1/4 cup bell pepper, chopped (I used 2 mini peppers)
1  medium tomato, chopped
2 tablespoons  green onion,chopped
2 slices of bread, cubed (I used whole wheat bread)
1/2 cup shredded cheddar cheese (I used mild cheddar)
 
In a small bowl, whisk the eggs, sausage, sour cream, salt and pepper; stir in the spinach, bell pepper,  tomato, onion, bread cubes and cheese.

Pour into a greased 2-cup baking dish.

Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: about 3 to 4 servings.

 What I Think: 
I love the addition of sausage, more vegetables, plus the bread cubes to keep it from being too moist. I used Jimmy Deans Sage Sausage, because I thought it would be a great choice, and I was right.

The casserole had a nice savory taste and I LOVE the combination of the vegetables. But I think the next time I make this I 'll use shredded hash browns in the place of the bread cubes, but all in all this is a REPEAT.

ENJOY! Come again....

 Linked to .Make Ahead Meals for Busy Moms: Melt-In-Your-Mouth Monday Recipe Blog Hop #84 ,

Creamy Grits & Perfect Scrambled Eggs - Breakfast Is Served

Creamy Grits & Perfect Scrambled Eggs - Breakfast Is Served

Creamy Grits & Perfect Scrambled Eggs - Breakfast Is Served

Hi everybody :)

It's Sunday again, so you'll know what time it is... time for another Breakfast is Served, Sunday! Yeah! If you miss last week's Cherry Cheese Danish - Breakfast Is Served, go here.

Being a southern girl, I have to share my love for grits with you. I love my grits creamy and soft. So even if the package directions say cooked in 5 minutes, uh uh, don't believe it. I cook my grits for about 25 minutes and to make it extra creamy. I add milk or half and half to the recipe. Hubby likes his with cream cheese.

Creamy Grits
1 cup water
1 cup milk or half & half
1 tsp salt
1 1/4 cups Grits
 Butter and/or Cheddar Cheese for serving

Heat water an milk to a low boil over medium heat. Add grits and turn down to low. Cook for 30 minute, stirring occasionally and adding water if necessary to keep smooth.

I chose Paula's Perfect Scrambled Eggs to accompany my Grits.

The Lady's Perfect Scrambled Eggs  Paula Deen

1 tablespoon water
4 teaspoon sour cream
4  eggs
salt and pepper to taste

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.  Using a nonstick frying pan, cook over low heat stirring occasionally until you reach desired consistency.

What I Think:
The grits were soft and creamy, not gritty :)  ha, ha get it.. just the way I liked them. The eggs were great, but I noticed they were a little watery, so next time I make them, I'll leave the water out.

ENJOY! Come again......

Linking to:
Flour Me With Love: Mix it up Monday!