Fall French Toast

You know how much I love breakfast. French toast is one of my favorites. This recipe came from my most recent issue of Simple and Delicious by Taste of Home. I saw this recipe created by a Kansas City suburbanite and it just screamed fall. I baked it while we were at the gym and it smelled amazing when we walked back into our apartment. Jeremiah and I thought it wasn’t super sweet so I would definitely recommend serving it with a little syrup. We did not the first day and figured it out quickly.

Cranberry French ToastCranberry Cream Cheese French Toast by Sandie Heindel
12 c. cubed French bread
2 pk. (8 oz.) cream cheese
1 can (14 oz.) whole berry cranberry sauce
12 eggs, lightly beaten
2 c. milk
1/3 c. maple syrup
2 tsp. ground cinnamon
Dash of nutmeg

Spray a 13 x 9 pan with non-stick spray. Arrange half the bread in bottom of the pan. Top with cream cheese and spoonfuls of cranberry sauce. Cover with remaining bread. In a large bowl, mix eggs, milk, syrup, cinnamon, and nutmeg. Pour over the casserole. Cover and place in the fridge overnight. Preheat oven to 350 degrees. Bake uncovered for 50-60 minutes. Let stand 10 minutes before serving.

Notes:

  • I halved the recipe and baked it in a 9 x 9 pan for the same amount of time.
  • I used skim milk and third less fat cream cheese.
Advertisements

Cinnamon Smell

Cinnamon is such a wonderful smell and taste. Today I’m sharing a recipe featuring refrigerated cinnamon rolls. It tastes just as good as the aroma smells.

Cinnamon French Toast BakeCinnamon French Toast Bake from Pinterest
1/4 c. melted butter
2 cans (12.4 oz. each) refrigerated cinnamon rolls
5 eggs
1/2 c. heavy whipping cream
2 tsp. cinnamon
2 tsp. vanilla
1 c. chopped pecans
3/4 c. maple syrup

Garnish
Icing
powdered sugar
maple syrup

Melt butter and pour into 13 x 9 pan. Separate cans into 16 rolls. Cut each into 8 pieces and add to buttered baking dish. Beat eggs. Add cream, cinnamon, and vanilla. Pour over cinnamon rolls. Sprinkle with nuts. Drizzle with 3/4 c. syrup. Bake at 375 degrees for 20-28 minutes. Cool for 15 minutes. Microwave icing on 50% for 10-15 seconds. Drizzle over cinnamon rolls. Sprinkle with powdered sugar. Serve with syrup.

Notes:

  • I used two small cans of reduced fat cinnamon rolls (5 rolls each) cut everything by a third. I baked for 20 minutes in my Bubble and Brown baking dish.
  • I used 2 eggs and 2 T. egg substitute.
  • I substituted fat free half and half for heavy whipping cream. It tastes pretty much the same but much better for you.
  • I omitted the nuts.
  • I used light maple syrup in the recipe and didn’t use any after it was baked.

High-Speed Salmon

When I recently decided to make a healthier version of mashed potatoes for dinner, I decided to pull some salmon out of the freezer. I wanted a recipe that didn’t take a long time to marinade since it was already 6:30 p.m. This recipe is a quick baste to use when grilling.

High-Speed Salmon Grill
1/4 c. original barbecue sauce
2 T. light syrup
1/4 tsp. orange zest
1 salmon fillet (1 lb.)
1 T. chopped fresh basil

Heat grill to medium heat. Mix first three ingredients. Place salmon on grill and brush with sauce. Cook 10 minutes, flip, and baste other side and cook another 7-10 minutes (be sure to flip for at least a minute to make sure BBQ sauce cooks slightly). Remove from heat and sprinkle with basil.