Wednesday, April 30, 2014

Breakfast French Toast Muffins plus Two of my Favorite Baked French Toast Recipes

I did a post on Muffin Tin Recipes. I'm fascinated with the concept of individual servings of great recipes converted to Muffin Tins.
Here's another example of that.
I have to give credit to several people for this one. This is my version, adapted from Pampered Chef who adapted it from Two Peas in a Pod, who's inspiration came from a recipe that Ree Drummond made for Baked French Toast. That's how we all get inspired to create new recipes/ I also have my favorite Best of the Best recipe for Baked French Toast. I'll re- post it here.

Terry's Breakfast French Toast Muffins:

Here's what you'll need:
1 - 12 C Muffin Tin
Brush with my Pan Release Mix. ( equal parts of Crisco, Flour and Vegetable Oil ) Mix well in a jar.
I start with 1C of each ingredient and keep it in the refrigerator for all of my baking needs. It's a foolproof release. It works great in any detailed Bundt Pan.

Preheat the Oven to 350 degrees.

12 C Cubed Baguette
2 1/2 C Whole Milk
6 Eggs, beaten
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 TBS Vanilla
1 tsp Cinnamon


1/4 C Butter, cold and cubed
1/4 C Brown Sugar
1/4 C Flour
1/8 tsp Nutmeg
A Pinch of Salt
1/2 C Finely Chopped Pecans
Warm Maple Syrup for serving

In a large bowl:
Granulated Sugar
Brown Sugar
Whisk well.

Put 1 C of Cubed Bread in each well of the Muffin Pan.
Pour Batter into each well.
Press down gently and add additional batter to fill.
Cover the pan with plastic wrap and refrigerate overnight to bake in the morning.

In the Morning:
Prepare the Topping.

In a mixing bowl:
Brown Sugar
Mix together well with your hands, to create a Crumble.
Sprinkle each Muffin with Topping.

Bake for 25 minutes.
Remove Pan to a cooling rack for 10 minutes.
Serve each Muffin drizzled with Warm Maple Syrup.

Peace in the Kitchen!

This is another Best of the Best Recipe!
What a great aroma to wake up to on Christmas morning.

8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12  1/2" slices of French Country Bread


1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:
Heavy Cream
Maple Syrup

Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature

Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving

In my book, I wrote WOW!

Peace in the Kitchen!

This is one of our favorite Christmas Morning Recipes.
Another Best of the Best Recipe.
We prefer this one to any other.
We had a friend that always had a Christmas Morning Brunch , she made this recipe and it became a tradition at our house on Christmas Morning!

Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp cinnamon
1 stick (8TBS) of Butter + additional for greasing the pan
Pure Maple Syrup
Confectioner's Sugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Heavy Cream
Whisk Well
Pour ove the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Peace in the Kitchen!

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