Post by LeslieLesfire on Nov 4, 2005 20:17:00 GMT -5
These recipes are from the Olde Stonehouse Bed and Breakfast here in arkansas, I was looking at their website and found them. They sounded delicious to me, so I thought I would pass them along. I've never made either of them or stayed at this B&B but they sounded good.
Baked French Toast
Serves 8 - 10
Ingredients:
½ cup butter
2 Tablespoons corn syrup
1 cup brown sugar
1 loaf unsliced French bread
5 eggs
1 ½ cup milk
1 teaspoon vanilla
¼ teaspoon salt
Directions:
In small saucepan, combine butter, corn syrup, and brown sugar. Cook and stir over low heat until syrupy. Pour over the bottom of a 9 x 13 baking dish. NOTE: To turn this into a Praline French Toast variant, sprinkle a 1/2 cup of coarsely chopped pecans onto the syrupy mixture in the 9 x 13 pan.
Slice the bread into 1 inch slices. Place slices over the syrup mixture.
Mix together eggs, milk, vanilla and salt until well blended. Pour over the bread. Cover dish and refrigerate overnight.
In the morning, remove from refrigerator and bring to room temperature while oven preheats. Uncover and bake @ 350 degrees for 20 minutes. When you remove from oven, invert onto large serving platter. See note for individual servings.
Note for individual servings: At the Olde Stonehouse, we sometimes make this dish in individual ramekins - covering bottom with syrup, topping with one slice of bread, and covering with egg mixture. Bake at 350 - checking at 15 minutes to see if set and lightly browned.
May wish to offer extra syrup when serving. Most think this dish is sweet enough as it is.
Good Morning Casserole
2 ½ cups herbed croutons or 1 pkg. seasoned cubed stuffing.
2 cups shredded sharp cheese
2 pkgs. sausage, 1 mild and 1 hot
10 oz. pkg frozen chopped spinach, thawed and squeezed of water.
6 eggs
1 tsp. dry mustard
2 ½ cups milk - 2% may be substituted
1 can cream of mushroom soup
1 small can mushrooms, drained
Thaw spinach and squeeze out all liquid. Pat between paper towels after squeezing by hand. Place croutons in a 9x12 glass baking pan top with cheese.
Cook and drain sausage. Crumble and place over cheese. Mix in bowl, mustard, milk, mushroom soup, spinach, drained mushrooms, eggs and sausage, pour over croutons and cheese. Cover and refrigerate overnight.
Bake @ 350 for 1 to 1 ½ hours. Cover dish for first half.
Needs solid center but not dry.
Happy Cooking!
JaNoel & Greg Bess
Baked French Toast
Serves 8 - 10
Ingredients:
½ cup butter
2 Tablespoons corn syrup
1 cup brown sugar
1 loaf unsliced French bread
5 eggs
1 ½ cup milk
1 teaspoon vanilla
¼ teaspoon salt
Directions:
In small saucepan, combine butter, corn syrup, and brown sugar. Cook and stir over low heat until syrupy. Pour over the bottom of a 9 x 13 baking dish. NOTE: To turn this into a Praline French Toast variant, sprinkle a 1/2 cup of coarsely chopped pecans onto the syrupy mixture in the 9 x 13 pan.
Slice the bread into 1 inch slices. Place slices over the syrup mixture.
Mix together eggs, milk, vanilla and salt until well blended. Pour over the bread. Cover dish and refrigerate overnight.
In the morning, remove from refrigerator and bring to room temperature while oven preheats. Uncover and bake @ 350 degrees for 20 minutes. When you remove from oven, invert onto large serving platter. See note for individual servings.
Note for individual servings: At the Olde Stonehouse, we sometimes make this dish in individual ramekins - covering bottom with syrup, topping with one slice of bread, and covering with egg mixture. Bake at 350 - checking at 15 minutes to see if set and lightly browned.
May wish to offer extra syrup when serving. Most think this dish is sweet enough as it is.
Good Morning Casserole
2 ½ cups herbed croutons or 1 pkg. seasoned cubed stuffing.
2 cups shredded sharp cheese
2 pkgs. sausage, 1 mild and 1 hot
10 oz. pkg frozen chopped spinach, thawed and squeezed of water.
6 eggs
1 tsp. dry mustard
2 ½ cups milk - 2% may be substituted
1 can cream of mushroom soup
1 small can mushrooms, drained
Thaw spinach and squeeze out all liquid. Pat between paper towels after squeezing by hand. Place croutons in a 9x12 glass baking pan top with cheese.
Cook and drain sausage. Crumble and place over cheese. Mix in bowl, mustard, milk, mushroom soup, spinach, drained mushrooms, eggs and sausage, pour over croutons and cheese. Cover and refrigerate overnight.
Bake @ 350 for 1 to 1 ½ hours. Cover dish for first half.
Needs solid center but not dry.
Happy Cooking!
JaNoel & Greg Bess
