Breakfast Bread Pudding
from Barefoot Contessa
submitted by Cyndi Taylor
5 extra-large whole eggs 1/2 tsp kosher salt
2 extra-large egg yolks Brioche loaf or roles or challah bread
2 1/2 cups half and half 1/2 cup golden raisins, dried cherries or
1/3 cup honey sweetened dried cranberries
1 1/2 tsp. pure vanilla extract maple syrup, to serve
Preheat oven to 350 degrees.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside
Slice the bread or rolls loaf into 1-inch thick pieces. Lay half brioche slices flat in a 9 by 13 baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to saok for 15 minutes, pressing down gently.
(Even easier: make the night before, refrigerate, and bake in the morning.)
Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.
1st mixture – 5 cups fresh blueberries, ½ cup sugar,
1/3 cup flour, 1 tsp. cinnamon, 2 TBSP lemon juice
2nd mixture – 1 ½ cups quick cooking oats uncooked, ½
cup brown sugar, 1/3 cup flour, 1/3 cup chopped pecans, ½ cup unsalted butter
In large baking dish, combine blueberries, sugar, flour cinnamon
and lemon juice.
In bowl combine remaining ingredients (second mixture) and
sprinkle on top of blueberry mixture.
Bake in preheated 350 degree oven 45 minutes or until bubbly and
2 small tubes refrigerator buttermilk biscuits OR 1
tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter or margarine, melted
1/2 C. pancake syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, opt.
1/4 C. chopped almonds, opt.
*Spray a fluted pan with non-stick spray. Combine the
melted butter and syrup in a small bowl and set aside. In another bowl, combine
the brown sugar, cinnamon, and nuts (if desired).
*Place about half of the syrup mixture in the bottom
of the pan. Then sprinkle half of the brown sugar mixture on top.
*Lay the biscuits on the bottom of the pan,
overlapping edges (closely together) to form a ring.
*Top with remaining syrup and sugar mixtures.
*Bake at 375 degrees for approximately 20 minutes or
until golden brown.
*Cool for 1 minute in the pan, then invert onto a
serving platter and enjoy!
submitted by Cathie Anderson
bunch of grapes
4 bananas, cut up
1 lb strawberries cut up
can of pineapple chunks
cup of blueberries
2 containers of flavored yogurt(I like strawberry)
Add all fruit, about 1/2 cup of pineapple juice, yogurt. Mix well and serve cold.
Blueberry Stuffed French Toast
submitted by Shelly Tufts
6 slices white bread
8 oz cream cheese, cubed
1 c blueberries
10 slices white bread, cubed
Spray a 9 x 13 pan with cooking spray. Put the 6 slices of bread in the bottom of the pan. Place the cream cheese cubes over the bread. Sprinkle the blueberries over the cream cheese and then top with the cubed white bread.
3 c milk
1/3 c maple syrup(we used pancake syrup)
1 tsp vanilla
1/4 c sugar
Pour this over the bread and blueberries. Cover and let sit overnight in the refrigerator.
Combine 1/4 tsp nutmeg and 1/4 c sugar. Sprinkle over the casserole. Cover with foil and bake at 350 for 30 minutes. Uncover and bake 30 minutes more, until golden brown.
1 c water
1 c sugar
Over medium heat, cook this for 3 minutes. Add 1 c crushed blueberries and 1 T butter. Cook another 3-5 minutes. Serve over french toast.
Baked French Toast Casserole with Maple Syrup(Paula Deen)
submitted by Terri Hinojosa