STRATA - BACON, CHEESE AND TOMATO

HEALTHIFIED BACON, CHEESE AND TOMATO STRATA

Prep Time 15 min

 

Total Time 3 hr 15 min

 

Servings 12

Ingredients

7 

cups lightly packed 1-inch cubes French bread (8 oz)

2 

cups shredded reduced-fat Cheddar cheese (8 oz)

2 

cups chopped plum (Roma) tomatoes (6 medium)

6 

eggs or 1 1/2 cups fat-free egg product

1 1/2 

cups fat-free (skim) milk

1 

teaspoon Dijon mustard (just did normal mustard)

1 

teaspoon dried basil leaves

1/2 

teaspoon salt

6 

slices bacon

Directions

• Step1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
• Step2In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• Step3Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
• Step4Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.

PUMPKIN FRENCH TOAST BAKE

PUMPKIN FRENCH TOAST BAKE
http://minimalistbaker.com/pumpkin-french-toast-bake/
This is so yummy! Everyone loved it.  Topped with maple syrup or caramel syrup.  Buttermilk would be good too.  Kids also sprinkled on powdered sugar.  Almost tasted like a pumpkin pie.  I did 1/2 cup pumpkin puree.  Also did 2 tsp pumpkin spice. Sprinkled in some cinnamon, nutmeg and all spice.  Added brown sugar to egg mixture instead of sprinkling on top.  Worked fine.  Used whole wheat french bread I found on clearance at Wal-Mart.  Made it in the morning - it soaked all day - and then we had it for dinner.  Didn't add the nuts, but it would be really good with it.

Pumpkin French Toast Bake

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: French Toast

Serves: 10

Ingredients

• 3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)
• 7 large eggs
• 2 cups milk (any kind)*
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
• 3-4 tablespoons brown sugar for topping
• nuts, like pecan or walnuts (optional)

Instructions

1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
2. In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes

* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. * I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.

Nutrition Information

Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mgFiber: 1.3 g Protein: 7.8 g

BURGUNDY BUTTER

BURGUNDY BUTTER
I really liked this - it has a nice flavor. It was a nice variation to french bread. Scott missed the Johnny's Garlic Spread (from Costco). I think it could be added and would taste good. Probably wouldn't add as much minced garlic.

2 sticks of butter, softened (I used 1 stick)
2 Shallots, peeled and minced
3 cloves of garlic, peeled and minced (I just used minced)
1/4 cup fresh parsley, chopped
1 loaf French bread, cut lenghtwise (I only used 1/2 of the french bread but didn't 1/2 the ingredients except the butter)

Mix all ingredients (except bread) together. Spread bread generously with mixture. Broil until golden brown and bubbly. Slice and serve.

Can also be used on grilled seafood or cooked vegetables; use for sautes or as a basting sauce when roasting or grilling poultry or beef; add to sauces.

FRENCH TOAST / STRATA

STUFFED FRENCH TOAST
This is one of Scott's favorite. It takes a while to prepare. (see bottom of recipe for variation - so yummy!!)

1-2 loaves of French bread (best if it is a day old) - should get 6-7 pieces out of each loaf

Cut bread into thick slices (about 2-2 1/2 inches). Cut a slit in each slice starting at the top going to about 1/2 way down - but don't cut completely through. You just need a big enough slit to add the filling.

FILLING:
8 oz. cream cheese (softened)
Powdered sugar
Milk

In a mixing bowl put the cream cheese. Start with about 1/8 cup of powdered sugar and a little bit of milk. Mix. I just keep on adding powdered sugar/milk until it the taste I like. Make sure and don't add too much milk, you don't want it runny.

Once the filling is done, with a spoon scoop up some of the mixture and put it in the bread. Once you have done all the slices, make a egg/milk mixture to dip the slices in. (2 eggs, 1 T cinnamon, 1/2 c milk) (I now love to add either vanilla or almond extract to the egg/milk mixture) Dip the bread slices and then cook on LOW heat with 1-2T melted butter until both sides are brown. You want to cook them nice and slow since they are so thick. Top with butter, syrup and powdered sugar.

Variation:

*Mix: 3 T jelly/jam with 4 oz. softened cream cheeese

*Cut up some fresh strawberries (or other fruit would be good too) into small cubes or slices and add a little sugar. Let sit for a little while to thicken up.

*Add to bread and cook as stated above.

*Top with powdered sugar, butter and syrup.

CRISPY FRENCH TOAST
Really good. It was a nice change from the normal french toast.

1 cup milk
4 eggs
1 tsp vanilla
1/8 tsp nutmeg
3 Tbsp sugar (didn't use - still tasted good)
1 loaf cut into 1" sliced of sourdough or French bread
Cornflakes, crushed (used multi-grain, Bran flakes would work too)
Melted butter

Combine milk, eggs, vanilla, nutmeg and sugar. Dip bread slices in milk mixture and roll in crushed flakes. Put in buttered skillet over low heat and brown 5 minutes on each side. Makes approx. 11 slices.

FRENCH TOAST STRATA (see variation at bottom)
We had this over Thanksgiving at the Stewart's. We also ate the Sausage and Apples (see breakfast side dishes). Yummy! If making it just for us I 1/2 the recipe and make in small pyrex dish. Just enough for dinner with left overs.
1 1# loaf unsliced french bread
1 8oz. pkg cream cheese
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 T butter or margarine, melted
1/4 c. maple syrup

Butter a 9x13 glass pan. Cut bread into 1/2" cubes (should end up w/12 cups). Spread 6 cups of bread cubes in pan. Top with cream cheese cubes, then with the remaining bread cubes. In a blender,mix together eggs, milk, melted butter and syrup till well combined. Pour evenly over cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2-24 hours. Remove plastic wrap and bake in a 325 oven for 25-40 minutes or until center is set and edges are lightly golden. Let stand about 10 minutes before serving. Excellent served with Apple Cider Syrup (see below).
Variation: Before baking can add 1/4 c. slivered almonds and 1/2 c. fresh or frozen blueberries.

APPLE CIDER SYRUP
Don't make early - it jells ups.
1/2 c sugar
4 tsp cornstarch
1/2 tsp cinnamon
1 cup apple cider or apple juice
1 Tbsp lemon juice
2 Tbsp butter

In a small saucepan, stir together the sugar, starch and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir over medium heat until thick and bubbly. Then cook and stir for 2 minutes longer. Remove saucepan from heat and stir in the butter till melted. Makes about 1 1/3 cups. Perfect for one strata.

CARAMEL APPLE FRENCH TOAST
Yummy! We really liked this. The apples made it so good. This would be really great with a glass of egg nog around Christmas time.

1 C. brown sugar
1/2 C. butter
2 Tbs. corn syrup
1 C. chopped pecans
12 slices thick-sliced sweet French bread
1-8 thinly-sliced & peeled apples
6 eggs
1 1/2 C. milk + 1 1/2 C. half and half
1 Tsp. vanilla
Nutmeg and cinnamon to taste

Combine brown sugar,butter, and corn syrup in saucpan. Cook over medium heat stirring constantly. Pour into 9x13 glass baking dish(make sure you PAM spray this). Sprinkle with chopped pecans. Place 1 layer of French bread on syrup mixture and pecans. Top with apples(as many as desired). Combine eggs,milk & half-n-half and vanilla in a blender. Pour half of the mixture over the first layer. Place a second layer of bread over apples and cover with remaining egg mixture. Cover with plastic wrap and refrigerate over night. Sprinkle with cinnamon and nutmeg and bake uncovered 50-60 minutes at 350 degrees. Serve each person 1 double layered serving and top with whipped topping(optional).