Easy French Toast Casserole Recipe

 

Easy French Toast Casserole Recipe

https://iwashyoudry.com/easy-french-toast-casserole-recipe/This super easy French Toast Casserole Recipe is soaked in an egg mixture overnight, topped with a brown sugar crumble and then baked to perfection!

Prep Time15 mins

Cook Time55 mins

Total Time1 hr 10 mins

Course: Breakfast

 

Cuisine: American

 

Servings: 12 people

 

Calories: 299 kcal

 

Author: Shawn

Ingredients

• 1 loaf, about 15oz. French Bread, cut into 1 inch cubes
• 8 large eggs
• 2 cups milk, 2% or whole milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 2 tbsp maple syrup
• 2 tsp vanilla extract

For the Topping:

• 1/2 cup butter, cold and cut into small cubes
• 2/3 cup brown sugar
• 1 cup all purpose flour
• 2 tsp vanilla extract
• 1/4 tsp salt

US Customary - Metric

Instructions

The Night Before:

• Lightly grease a 9x13" casserole dish and place cubed bread in an even layer in dish. Set aside.
• Whisk together the eggs, milk, heavy cream, sugar, maple syrup and vanilla extract in a large bowl until mixture is pale yellow. Pour mixture over the bread, trying to coat each piece of bread.
• In a separate small bowl combine the topping ingredients and use a fork or pastry cutter to combine, until mixture is coarse and crumbly. Sprinkle mixture evenly over bread. Wrap tightly with plastic wrap and place in fridge overnight (or for at least 4 hours).

In the Morning:

• Preheat oven to 350 degrees F. Unwrap casserole dish and bake for 50 to 60 minutes, until middle of casserole is set. If the top begins to brown too much, lightly lay a piece of foil over the top and continue baking until finished.
• Let sit for a few minutes before slicing and enjoying!

Video

Notes

If desired, you can drizzle a powdered sugar glaze over the top of the warm casserole. Combine 1 cup of powdered sugar with 1 tbsp of milk and whisk to combine. Drizzle over casserole.

Nutrition

Calories: 299kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 183mg | Potassium: 136mg | Fiber: 1g | Sugar: 25g | Vitamin A: 606IU | Calcium: 86mg | Iron: 1mg

Healthy Banana Oatmeal Pancakes

Healthy Banana Oatmeal Pancakes (made in the blender!)

PREP TIME10 MINUTES

COOK TIME10 MINUTES

TOTAL TIME20 MINUTES

SERVES3

 

The easiest banana oatmeal pancakes made right in the blender! These fluffy healthy pancakes are naturally gluten free, dairy free and contain no flour or added sugar. Get ready for a simple yet delicious breakfast!

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Ingredients

• 2 medium ripe bananas (best when they have lots of brown spots)
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 ½ cups old fashioned rolled oats, gluten free if desired
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• Olive oil, for cooking

Instructions

1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up.
2. AD
   Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
4. Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each.

Customize your pancakes

These healthy banana oatmeal pancakes are easy to make and easy to customize! Here are some great ways to make them your own:

• Mix-ins: after making the batter feel free to fold in your fav mix-ins like chopped pecans, diced banana, or even chocolate chips.
• Toppings: what’s a stack of fluffy pancakes without toppings?! I love adding pecans, banana slices and a drizzle of peanut butter + pure maple syrup. A dollop of yogurt would also be delicious!
• Make minis: make cute little mini pancakes by dropping just 1-2 tablespoons of batter onto your griddle at a time! You can also try these baby banana pancakes that are smaller and great for toddlers and babies.

https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/

Recipe Notes

To freeze these pancakes: place the pancakes on a baking sheet so they aren't touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm. 

Nutrition

Servings: 3 servings

Serving size: 3 pancakes

Calories: 311kcal

Fat: 6.9g

Saturated fat: 1.3g

Carbohydrates: 51.5g

Fiber: 7.4g

Sugar: 10.8g

Protein: 12.2g

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins (can also be gluten and sugar free...my successful modifications!)
I got this recipe from a holistic moms group individiual.  Great recipe!

Makes 1 dozen regular size muffins or 30 mini muffins. 

Original:
1 1/2 C. All-Purpose Flour or white/wheat blend
                 (or 1 C. Brown Rice flour & 1/2 C. corn starch & 1 tsp. xanthan gum)
1 tsp. baking powder  (2 tsp. if gluten free)
15 oz. pumpkin, canned
1/3 C. oil
2 lg. eggs
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. nutmeg
1 C. sugar  (or 1/2 tsp. Stevia and 1/2 C. honey)
1/2 tsp. baking soda
1/2 tsp. salt

Topping: 1 tsp. cinnamon and 1 Tbsp. sugar (or xylitol) mixed together in a bowl  (optional...even great without this!)

  Put oven rack in middle position.  Preheat oven to 350°F.  Put liners in muffin cups or spray with non-stick cooking spray.  Whisk together dry ingredients.  In a separate bowl, whisk together all the wet ingredients.  Then add the dry ingredients into the wet and whisk again.  Divide batter among greased muffin cups (about 3/4 full), then sprinkle tops with cinnamon-sugar mixture.  Bake (about 25-30 minutes for regular and 15-17 min for mini-muffins) until puffed and golden brown and the middle comes out clean when tested. 

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Amish Baked Oatmeal

Amish Baked Oatmeal
Healthy Pregnancy Cookbook
Brewer Pregnancy Diet
birthingnaturally.net

Estimated Servings of
Milk: 0
Eggs: 0
Protein: 0
Greens: 0
Grains: 1
Fruits & Veggies: 0


Ingredients

1 1/2 cup quick-cooking oats
1/4 cup sugar, or less
1/2 cup milk
1/4 cup butter or margarine, melted
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
warm milk
fresh fruit and/or brown sugar(optional)

Procedure

1. Combine the first 8 ingredients; mix well.
2. Spread evenly in a greased 13" x 9" baking pan. Bake at 350 degrees for 25 - 30 minutes or until edges are golden brown.
3. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.

Serves 6. Per Serving: Calories 200; Calories from fat 86(43%); Fat 10g; Carbohydrates 23g; Sugar 10g; Fiber 2g; Protein 5g

Apple Bread

Apple Bread
From http://www.birthingnaturally.net/nutrition/recipes/abread.html
Seth had asked me to make this again.

Ingredients

1/2 cup butter
1 cup sugar
2 cup flour
1/2 tsp salt
2 eggs, beaten
1 tsp vanilla
2 Tbs milk
1/4 tsp vinegar
1 tsp baking powder
2 cup chopped apples
Optional Topping (mix together):
2 Tbs melted butter
2 Tbs flour
3 Tbs sugar
1 tsp cinnamon

Procedure

1. Mix first six ingredients. Add milk, vinegar, baking powder and mix well. Fold in chopped apples.
2. Pour into a greased loaf pan and top with the mixed topping mixture.
3. Bake at 350 for 60 minutes.

Serves 12. Per Serving: Calories 235; Calories from fat 78(33%); Fat 9g; Carbohydrates 36g; Sugar 19g; Fiber 1g; Protein 6g

Overnight Baked Blueberry French Toast

Overnight Baked Blueberry French Toast
From http://www.pbs.org/parents/kitchenexplorers/2010/12/21/blueberry-french-toast-makes-brunch-a-treat/

Prep (20 minutes) + Cook (1 hour) + overnight refrigeration

1 small loaf day old challah or French bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla extract
2 ¼ cups milk, any variety
½ cup flour
6 Tbsp. brown sugar
½ tsp. ground cinnamon
¼ cup butter or margarine
2 cups frozen or fresh blueberries

Spray a 9 x 13-inch baking dish with nonstick cooking spray. Cut the bread into 1-inch thick slices and lay the slices in the baking dish to cover the bottom.

In a medium bowl, beat the eggs with the sugar and vanilla. Stir in the milk and mix well. Pour the mixture over the bread in the baking dish, turning the slices to coat. Cover and refrigerate overnight

In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the butter with two forks or your fingers until the mixture resembles coarse crumbs. Cover and refrigerate.

In the morning, heat the oven to 375 degrees. Turn the bread slices over in the baking dish, scatter the blueberries over the bread, and sprinkle it with the reserved crumb mixture. Bake it for 50 minutes to 1 hour until it is golden brown. Allow it to cool for 10 minutes, and cut it into squares to serve.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
This is from mrbreakfast.com and is called Pumpkin Pie Oatmeal II. It is given as one serving; however, to me one of the servings is not enough for an adult so I doubled the recipe per serving. I also added salt. I modified a few other things.

My one serving

1 1/4 C. water

1 C. milk powder
1/2 C. oats
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt

1/4 C. canned pumpkin
1/4 C. sliced almonds
2 Tbsp. Maple Syrup


In a medium saucepan, bring the water to a boil. Add the oats, cinnamon, nutmeg, and milk powder. Reduce heat to medium-low and simmer for 8 minutes or until desired consistency is reached.


Stir in the pumpkin, almonds, and maple syrup. Serve.

Four Servings

5 C. water
4 C. milk powder
2 C. oats
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

1 C. canned pumpkin
1 C. sliced almonds
1/2 C. Maple Syrup

Applesauce Muffins

Applesauce Muffins

From The Friend November 2010
Modified by Laura Cannon
I love how moist these muffins were! They also stayed moist the next day also.

6 Tablespoons butter (can try olive oil later)
1 1/2 C. Whole Wheat Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. salt
2 eggs
2/3 C. honey
1 1/2 C. applesauce

Preheat oven to 375°F. Melt the butter in microwave or small pan. Mix all ingredients together (generally first the dry with the dry and wet with the wet and then together). Fill 12 oiled cupcake molds about 2/3 full (though I filled it all the way). Bake for about 20 minutes.

Zucchini-Carrot Muffins

Zucchini-Carrot Muffins

From Family Circle Magazine
Modified by Laura Cannon

Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes

2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds

1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.

Bacon Potato Waffles

Bacon Potato Waffles
From the Taste of Home Magazine April/May 2010

Prep: 20 minutes
Cook: 5 minutes/batch
Yield: 12 waffles ...must be small waffles - we made 5

1 C. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 C. mashed potatoes (with added milk and butter)
1 C. milk
5 Tbsp oil
1/4 C. finely chopped onion
3 bacon strips, cooked and crumbled

Optional topping and ideas:
- Maple syrup
- Applesauce
- Additional crumbled cooked bacon
- Sour cream and chives
- simple cheese sauce

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, mashed potatoes, milk, and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with the topping(s) of your choice.

Bacon Scones

Bacon Scones
From the Taste of Home April/May 2010

Prep: 20 minutes
Bake: 15 minutes
Yield: 8 scones

1 3/4 C. flour
2 1/4 tsp. baking powder
1 tsp. ground mustard
1/2 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
6 Tbsp. cold butter
2 eggs
1/3 C. milk (2% recommended)
1/2 C. chopped onion
1/4 C. shredded cheddar cheese
6 bacon strips, cooked and crumbled, divided

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese, and 2/3 of the bacon.

Transfer the dough to a greased baking sheet. Pat into a 7 1/2 inch circle. Cut into eight wednges, but do not separate. Sprinkle with the remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.

Mango Lassi

Mango Lassi

My boys love it!

From Woman's Day magazine, July 8, 2008

1 Mango, peeled and cut into chunks
1 C. yogurt
1 Tbsp. honey
2 C. ice

Purée the mango in a blender. Add the rest of the ingredients and blend until frothy.

Makes 2 servings.

Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal

1 1/2 C. Apple Juice
1 1/2 C. Water
1 1/2 C. Oats
1 C. Milk Powder (optional)
3/4 tsp. Cinnamon (or leave out if using dried cinnamon apple)
1/2 tsp. Salt
Handful of dried apples (or regular cut up apples would work, too)
1 C. Applesauce

Bring the water to a boil in a saucepan and while waiting mix everything except applesauce.

When it is boiling briskly, gradually stir in the oatmeal mixture. Boil this for 5 minutes.

Remove pan from the heat, cover, and allow it to stand for 5-10 minutes. Stir in the applesauce right before serving.

Makes 2-4 servings.

German Pancakes

German Pancake

½ C. Margarine (1 stick)

6 Eggs

1tsp. Vanilla

1 C. Flour

1 C. Milk

¼ C. Sugar

Dash of salt

Place stick of butter in a 9x13 pan and place in the oven while oven preheats to 350 degrees.

Put remaining ingredients into the blender and mix well.

Remove the pan from the oven. By now the butter should be completely melted. Pour egg mixture into the pan and place back in the oven for approximately 15? minutes or till light golden brown.

Allow to cool long enough so that you do not burn your mouth then serve.

6 servings -  10.5g protein per serving

Whole Wheat Pancakes

Whole Wheat Pancakes / Waffles

2 C. Biscuit Mix

1 ½ C. Water

1 Can drained Corn

1 Egg

1 tsp. Baking Soda

1 tsp. Vinegar

Blend all wet ingredients in the blender. Add dry ingredients. Let mixture sit for a minute or two. Cook on non-stick skillet or waffle iron. Pancake should be measured with 1/3 cup.

Oven-Baked French Toast

Oven-Baked French Toast

PREP TIME: 10 minutes plus refrigeration BAKE TIME: 18 minutes

9 cinnamon grahams, broken crosswise in half (18 squares)

3 eggs

¾ C. milk, fat free

1 tsp. powdered sugar

4 medium strawberries

PLACE graham crackers in 2 even layers in greased 9-inch square baking dish; set aside. Beat eggs and milk with wire whisk until well blended; pour over grahams. Cover; refrigerate 30 minutes.

PREHEAT oven to 350°F. Bake graham mixture, uncovered, 18 to 20 minutes, or until toothpick in center comes out clean. Let stand 5 minutes before serving.

SPRINKLE with powdered sugar. Serve with strawberries.

Makes 4 servings.

Make it easy:

Assemble as directed; cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.

Nutrition information per serving:

220 calories, 7 g total fat, 1.5g Saturated fat, 160 mg cholesterol, 240mg sodium, 32g carbohydrate, 1g dietary fiber, 15g sugars, 8g protein

Cold Breakfast Oatmeal

Cold Breakfast Oatmeal

(This recipe yields 1 serving) Printable Version

• 3/4 cup rolled oats (non-instant and uncooked)
• 3/4 cup skim milk (may use rice or soy or almond milk)
• 1/2 teaspoon cinnamon
• 1 packet sweetner of choice (optional)
• 1/4 cup dried or fresh blueberries

The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl. (If you are using the dried blueberries, go ahead and add these the night before also making sure they have plenty of liquid covering them.) Now cover with plastic wrap and place in the fridge overnight.

In the morning, add your fresh berries (if using) and stir gently. Enjoy.


This is my very favorite oatmeal. Once I ate this, cooked oatmeal took a vacation in my home. For a twist, use steel cut oats one morning. Either way you are getting plenty of fiber and a no-sugar option as well.

Clafoutis

Clafoutis (Kla-FOO-tee)

Modified by Laura Cannon from May 2009 Friend

“Here’s a yummy new breakfast to try. In France people eat it for dessert, but it’s also delicious for breakfast. You can make it with your favorite fruit, and it’s good either warn or cold.”

Laura’s note: With the right ingredients, this makes a healthy yet tasty breakfast or dessert. In my opinion, it tastes better chilled for a few hours as it tastes much like a custard. Double the recipe if you are using for breakfast (for 4 people) or if for dessert for more than 4-6 people.

4 eggs

1 ¾ C. milk (to make even creamier, add 1 ½ times the amount of milk powder to make

milk)

1/3 C. Whole Wheat Flour

1/3 C. Honey

¼ teaspoon salt

1 teaspoon almond or vanilla extract

½ C. fresh or frozen fruit of your choice (cherries, blueberries, raspberries, peaches,

strawberries, etc) Slice fruit if necessary

Place all ingredients except fruit into a blender or big bowl with a whisk. If in blender, blend on low speed for about 30 seconds. If whisking, whisk until all ingredients are mixed together. Then pour into a quiche dish or ovenproof glass dish. Put fruit on top (it will float to the top). Cook at 350°F for 45 minutes.