Maple French Toast Bake
from Jean (09/06)
10-12 slices of bread
1, 8-oz. pkg soften cream cheese, cubed
8 eggs
1 c. milk
1/2 c. maple syrup
Additional maple syrup
browned and drained sausage, optional
The night before you are planning to serve, arrange half the bread cubes in a greased, shallow 2-qt. baking dish. Top with cream cheese and remainging bread. In another bowl, whisk eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 min. before baking. Cover & bake at 350 deg. for 30 min. Uncover & bake 20 to 25 min. longer or until golden brown. Serve with additional syrup. Makes 8 servings.
Original recipe from "Recipes to Remember," published by St. Catherine Church, Catherine, KS.
Overnight Créme Brulée
From Keri (12/21/08)
Eat Up Slim Down. Annual recipes 2009: Comfort Food Makeovers. Elaine Magee
Makes 6 servings
This is a wonderful cross between the elegant dessert créme brulée and the breakfast favorite French toast. It can be very festive when you servie it with fresh berries and a dollop of light whipped cream. The savings between the original and this lightened recipe were huge. Calories went from 652 to 489, fat grams from 28 grams to 11, and the saturated fat went from 15 grams to 5. One of the best parts is that you can make this recipe the night before and just pop it in the oven the next morning.
Canola oil cooking spray
3 Tbsp butter or no- or low-trans margarine
5 Tbsp reduced-calorie pancake syrup
1/2 c. packed brown sugar
2 Tbsp. Grand Marnier or other orange liqueur (orange curacao)
9 slices French or sourdough bread (Texas toast) |
1 1/2 cups fat-free half-and-half
3 large eggs
1/2 c. egg substitute
1 tsp. vanilla extract
1/4 tsp. salt
Fresh strawberries or other berries & a dollop or light whipped cream for garnish (optional) |
- Coat a 9x13-inch baking dish with the cooking spray. Melt the better in a small nonstick saucepan over medium heat. Mix in the pancake syrup, brown sugar, & Grand Marnier, stirring until the sugar is dissolved. Pour the mixture into the prepared baking dish.
- Remove the crusts from the bread & arrange the slices in the baking dish in a single layer on top of the brown sugar mixture. In a small bowl, whick together the half-and-half, eggs, egg substitute, vanilla, & salt. Pour the mixture evenly over the bread. Cover well and chill for at least 8 hr. or overnight.
- Preheat the oven to 350ºF. Remove the dish from the refrigerator & bring to room temperature.
- Bake, uncovered, for 35 to 40 min., or until the bread is puffed & lightly browned. Serve with fresh fruit & a dollop of light whipped cream, if desired
similar recipe I found
Overnight Omelet
Makes 6 servings?
Blend in blender or mix:
9 eggs
3 cups milk
1 tsp. salt
1 tsp. dry mustard
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8 cups cubed old bread (6-7 slices)
1 lb. of ground sausage, browned & drained & cooled
1/2 tsp. black pepper (or to taste)
1 cup. cheese, grated
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- combine all ingredients in a large bowl and cover
- Refrigerate overnight (or at least 12 hours)
- Pour into a greased 9x13 pan
- Bake @ 350, uncovered, for 45 to 55 min.
- Cut into squares and serve
Vegetable Omelet
I use fresh steamed vegetables or leftover stirfry... (2 cups)
5-6 eggs
1/2 c. milk
1/2 tsp. salt
2 tsp. pepper
Blend together.
Heat 1/4 c. butter in a large pan, brown, 1/4 c., green onions, chopped then add 1 garlic clove, minced and cook slightly. Add egg mixture and 2 cups vegetables over low heat - cover.
Add 1/2 cup. grated cheese (can also add 1 oz. cream cheese) to one side of omelet.
Fold & serve. |