Ingredients
1 pound loaf Italian or French bread, torn into pieces
8 eggs
2 cups whole milk
1/2 cups heavy cream
3/4 cups sugar
2 tablespoons vanilla
For the topping
1/2 cups all purpose flour
1/2 cups brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick unsalted butter, cut into pieces, plus extra for greasing baking dish
Instructions
1. Spread extra butter in a 9 by 12-inch baking dish to grease. Evenly distribute bread pieces in dish.
2. In large bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour over bread and gently press bread down with spatula to ensure better absorption. Cover and place in refrigerator overnight or at least 4 hours.
3. In small bowl, mix together flour, brown sugar, cinnamon, and salt. Cut in butter pieces until mixture resembles crumbs. Cover and store in refrigerator until ready to use.
4. When ready to bake, heat oven to 350*F. Remove dish from fridge and sprinkle crumb mixture over top. Bake for 45 to 60 minutes, depending on desired texture. A shorter cook time will be more like bread pudding and a longer cook time will be firmer – I went with the hour cook time and it was perfect.
5. Serve with maple syrup, the real kind please!
No photo – the perils of dining with company!
Comments
This recipe is from Pioneer Woman. We joke that she’s my nemesis but, really, she has no clue who I am and I’m in awe/envy of her amazing success as a blogger. While her recipes have been hit or miss with us, this one was a HUGE hit. My parents loved it, Art loved it, I loved it and, as always, Lance prefers his breakfast foods not to be sweet. So I knew that this wouldn’t win him over anyway. I call that a resounding success of a breakfast dish.
This also gets major props for being so simple to prepare. It came together in about ten minutes the night before and I baked it in the morning when I was getting ready for my parents to arrive. I was also able to easily bake bacon on the bottom shelf of the oven while this was on the top.
We ate this with sliced bacon and grapefruit. Nom nom nom.
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Ingredients
For biscuits
3 cups (15 ounces) all purpose flour
3 teaspoons baking powder
3/4 teaspoons baking soda
1 1/2 teaspoons sugar
1 1/4 teaspoons table salt
1 1/2 cups buttermilk, cold
12 tablespoons unsalted butter, melted and cooled slightly
For gravy
1 pound loose breakfast-friendly sausage, or links with casings removed
12 tablespoons butter
3/4 cup all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon pepper
6 cups milk
Instructions
1. Preheat oven to 475*F.
2. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons warm melted butter in medium bowl, stirring until buttermilk and butter for small clumps. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.
3. Using greased 1/4-cup dry measure, or #30 disher, scoop level amount of batter and drop onto parchment-lined baking sheet. Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, about 12 to 14 minutes.
4. Meanwhile, cook sausage in large skillet over medium heat, breaking meat into smaller pieces with wooden spoon. Remove cooked sausage to bowl.
5. Melt butter in same skillet. Stir in flour, salt and pepper. Cook over medium-low heat, stirring, until smooth and bubbly.
6. Slowly stir in milk. Increase heat to medium and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir one minute. Add sausage and stir to combine.
7. To serve place one or two biscuits on each plate and top with gravy. (Or three or four, depending on appetite!)
Comments
This recipe is a combination of these biscuits and the gravy from Cooking for Seven. I made the biscuit recipe earlier in the week and thought they were amazing. Knowing that Art’s all time favorite breakfast is Biscuits and Gravy, I had my mission. It’s safe to say that this was quite a success! Art was thrilled and thought everything was delicious. He loved the biscuits, he loved the gravy, he was sad he wasn’t home to gobble down all of the leftovers. I, however, was happy that I didn’t have to share the leftovers with anyone!
Ingredients
For the cake
1 cup butter, softened
1 cup sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
For the filling
2 (8 ounces each) packages cream cheese, softened
1 egg
1 cup sugar
1 teaspoon vanilla
For the topping
1/2 cup brown sugar
1 1/2 cups flour
1/2 cup butter, softened
Instructions
1. Preheat oven to 350*F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
2. Cream together butter and sugar in a mixing bowl, about 3 to 4 minutes. Add in eggs and sour cream. Beat well, about 3 minutes.
3. In a medium bowl, stir together flour, baking soda and salt. Add the flour mixture to the butter mixture and beat well until combined.
4. Spread half of the batter into the prepared baking pan.
5. In another bowl, cream together all filling ingredients. Carefully spread filling over batter in baking pan. Spoon remaining cake batter over the cream cheese mixture. (The batter doesn’t need to completely cover the cream cheese, just dot it around.)
6. Mix all topping ingredients in a small bowl and then sprinkle over cake. (I used my fingers to mix this us.) Bake for 50 to 60 minutes, or until middle is set and topping is golden.
Comments
This recipe is from The Lonely Baker. I’ve been attempting to make it for months and just haven’t had the chance. Lance isn’t a huge lover of coffee cakes and Art, strangely enough, doesn’t love “cream cheese layers” in cakes. Weirdo. I, however, love this sort of thing.
The opportunity to make this recipe finally arose in the form of a trip to visit my parents. They, of course, love stuff like this too. The cake was fantastic, the cream cheese layer was delicious and we mused a bit about how to modify the recipe in the future. Perhaps a drizzle of black raspberry jelly over the cream cheese? Or chocolate? The possibilities are endless! The cake was lovely and buttery and the topping was fantastic.
The photo was taken in haste with my phone, so please excuse the quality and composition.
Ingredients
2/3 cup steel-cut oats
1 3/4 cups milk
1 teaspoon vanilla extract
1 1/4 teaspoons cinnamon
Pinch salt
2 tablespoons maple syrup
Instructions
1. Place the oats, milk, vanilla, cinnamon, salt, and maple syrup in the rice cooker bowl; stir gently to combine. Close the cover and set for the Porridge cycle.
2. At the end of the cycle, the cereal will be thick and will hold on Keep Warm for up to 1 hour. Spoon into bowls and serve hot.
Comments
This recipe is from The Ultimate Rice Cooker Cookbook. It makes enough to serve two people, so be sure to increase the amounts if you’re serving more people or using a large rice cooker. Due to the milk, it’s not suitable for use with the delay timer.
I thought the flavor from the cinnamon, vanilla and maple syrup was fantastic. The texture was a little different than steel-cut oats made on the stovetop, but I think that I liked it. The Porridge cycle didn’t take that long, maybe 30-45 minutes, so this would be easy to set up when you get out of bed in the morning in order to have a hot bowl of oatmeal waiting for you after you finish waking up and getting ready for the day. The leftovers reheat very well too, which is always a bonus.
Ingredients
1-2 teaspoons olive oil (I like using wild mushroom and sage olive oil for this. Regular olive oil is delicious too.)
2 eggs, lightly beaten
2 tablespoons fresh parsley, minced
1 tablespoon soft goat cheese
Instructions
1. Heat oil in a small skillet over medium heat. Add eggs and stir until they have reached desired doneness. Add parsley and cheese, stirring until cheese has melted. Season with salt and pepper before serving.
Comments
This is one of those recipes I feel silly for posting since it’s hardly a recipe at all! A few weeks ago, when I was up in NY with my dad and brother, we had eggs prepared this way at the Bed and Breakfast. It never would have crossed my mind to add parsley to scrambled eggs but I was blown away by how delicious the combination was!
I made these for Art one morning when we had time for breakfast just to make sure I could do it and then made them again while my parents were visiting recently. This is a quick and simple egg preparation when you’ve got breakfast company!
This recipe generates eggs for one person, it's simple to scale if you're serving more people.
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