Baked Caramel Soaked French Toast

Baked French Toast Casserole
Photo by Food Network

A big, indulgent breakfast is very, VERY rare around our house.  Which is why I looooved this past Christmas with my in-laws.  We did breakfast together at my brother and sister-in-laws house on Christmas morning and it is a breakfast I shall never forget.  Bagels, toast, doughnuts, waffles, pancakes…what are those??  No, no, no people.  I’m talking BREAKFAST.  Ham, hashbrown casserole, thick-cut maple bacon, fluffy scrambled eggs and a yummy fruit salad.  Oh and…..Baked Caramel Soaked French Toast Casserole.  Holy crap.

My sister-in-law Rachel, of Foodie Rachel, did the majority of the baking and cooking and man, she totally outdid herself, especially with this French toast casserole.  My intention was to have a small piece of the sweet, syrupy baked goodness but once I had a taste, I was mentally restraining myself from eating whatever was left in the pan.  It was TO. DIE. FOR.  Unfortunately, I didn’t get a picture of her French toast casserole that morning but just envision thick slices of French bread, drenched in a sticky, gooey caramel syrup sauce.  (The picture above is the best I could come up with but definitely does NOT do the casserole justice.)

Are you drooling yet?  Yeah, it’s good.  Try it this weekend or maybe make if for a special New Year’s Day breakfast!  Fabulous way to start the new year.

Enjoy!

Baked Caramel Soaked French Toast
 
Ingredients
  • 1½ c. Brown Sugar
  • ¾ c. Butter
  • ¼ c. plus 2T. Corn Syrup
  • 1 lb. Loaf French Bread, cut into 10 slices, about 1¾ inches thick
  • 4 Large Eggs, lightly beaten
  • 2½ c. Half and Half
  • 1 T. Pure Vanilla Extract
  • ¼ t. Salt
  • 3 T. Sugar
  • 1½ t. Cinnamon
  • ¼ c. Butter, melted
Instructions
  1. Cook the brown sugar, butter and corn syrup in a small saucepan over medium heat, stirring constantly until bubbly, about 5 minutes. Pour into a 9x13 baking pan.
  2. Arrange bread over syrup.
  3. In a medium bowl, whisk together eggs, half and half, vanilla and salt. Pour over bread layers, cover with plastic wrap and refrigerate overnight or at least eight hours.
  4. Remove casserole from refrigerator 30 minutes prior to baking. Preheat oven to 350 degrees.
  5. Combine cinnamon and sugar and sprinkle over casserole. Drizzle with butter.
  6. Bake for 45 minutes. Serve immediately.
Notes
Serves 8.

Continue Reading

Gluten-Free Oat and Almond Protein Pancakes

It’s the middle of summer.  It’s freaking hot.  Like hotter than it has ever been in my 31 years of life.  Sweating, sticky and smelly are pretty accurate descriptive words of just about everyone around me, including MYSELF.  Who knew it was possible to gross yourself out SO much?!?  But it totally is.

Naturally, people are wearing less clothes.  And thinking about their figure a little more.  Ok, not all people are thinking about their figure but I know I am!  Can’t you tell by all the low-calorie, fat-free, sugarless, uber-healthy recipes that I post?!  Oh.  Maybe not.   Ok, usually my recipes are sinful and totally NOT healthy but I like to think of them as treats and hope that other people think of them the same way (am I delusional or what?!).    However, I have posted a few nutritious cookie, cake and brownie recipes and hope to keep that list growing.  And these pancakes most definitely qualify as good-for-you food!   We are totally addicted to these things in our house.  I have made them once a week, every week for probably the last month or two.  They are an absolutely fabulous gluten-free option and are perfect for breakfast or a snack.  I have even thrown some cocoa powder in them for a chocolate version that was quite delicious!

Of course you could always throw in some chocolate chips but I like the cocoa powder because it gives it that chocolate factor without all the added fat and sugar.  Feel free to use this recipe as a base and and throw in things like nuts, dried fruit (unsweetened is best) or whatever you happen to be craving at the time!  It is so, so good.

Enjoy!

See original recipe here.

Gluten-Free Oat and Almond Protein Pancakes
 
Ingredients
Dry Ingredients
  • 3 c. Gluten-Free Oat Flour (I just process thick cut oats in my processor until I get three cups of oat flour)
  • ½ t. Aluminum-Free Baking Soda
  • 1 t. Aluminum-Free Baking Powder
  • 1 t. Ground Cinnamon (feel free to add more if you really like cinnamon...I probably do more like 1¼ t.)
  • ½ t. Fine Ground Pink Himalayan Sea Salt
Wet Ingredients
  • 3 c. Water
  • 1 c. Creamy, Unsalted, Raw Almond Butter
  • ¼ c. Pure Vanilla Extract
  • 4 t. Fresh Lemon Juice
  • ½ c. Light Amber Agave (or honey, sucanat, etc)
Add-Ins
  • 6 T. Chia Seeds
  • ¾ c. Thick-Rolled Oats
Instructions
  1. In a large bowl, whisk together all of the dry ingredients. In a blender, mix the wet ingredients until smooth and it has a milk consistency. Stir wet ingredients into dry ingredients until thoroughly combined. Fold in add-ins. The chia seeds will make the mixture VERY thick as it sits (almost the texture of a drop cookie) so if you'd like it thinner, don't add as many or just thin it out 1 tablespoon at a time until you reach the consistency you want. Warm a griddle to medium (I do 325 degrees) and coat with a bit of coconut oil. Scoop batter with a large spoon onto your griddle. Cook for four minutes on each side, until the sides and tops start to look dry. Top with maple agave and fresh blueberries (my personal favorite way to eat them!) and enjoy!
Notes
Makes 20-22 medium sized pancakes.

 

Continue Reading

Maple Walnut Scones

I saw this recipe for Maple Sugar Scones over on Good Life Eats and immediately printed it off.  Ever since I learned that scones weren’t that difficult (these Raspberry and Dark Chocolate Chip Scones, for instance) to make and were, in fact, quite delicious, I’ve been looking for another opportunity to make them and this recipe was perfect for the start of fall baking.

I didn’t have the maple sugar that the recipe calls for so instead I used Pure Grade A Maple Syrup (do NOT use the maple syrup sold in the cereal aisle of your store…it’s not real maple syrup) and adjusted the amount of dry ingredients.   They turned out so delicious!  The dough itself was more biscuit like with a hint of maple and toasted walnuts, but the syrup and sugar on top gave it a nice bit of added sweetness.  Perfect warm out of the oven with a cup of coffee on a nice, chilly day.

Enjoy!

Maple Walnut Scones
 
Ingredients
  • 4 c. AP Flour
  • 1½ t. Baking Powder
  • ½ t. Baking Soda
  • ½ t. Salt
  • 1 c. Chopped, Toasted Walnuts
  • ½ c. (1 stick) Unsalted Butter, very cold and cubed
  • ⅔ c. Heavy Whipping Cream
  • ⅔ c., plus 2 T. Pure Grade A Maple Syrup, plus a little extra for glazing
  • 1 Large Egg
  • 2 t. Pure Vanilla Extract
  • Raw Sugar
Instructions
  1. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and walnuts. Using your hands or fork, work the very cold butter into the dry ingredients until mixture resembles coarse crumbs.
  3. In a separate bowl (I used a large measuring cup) whisk together the heavy cream, maple syrup, egg and vanilla. Add wet ingredients to butter/flour mixture and stir with a rubber spatula until just combined. With your hands, form dough into a large disc, roughly 7" round. Place on a lightly floured surface and cut into 8 wedges (the wedges were a little large so I think I'll cut it into 10 next time). Place on cookie sheet and brush with maple syrup. Sprinkle with raw sugar.
  4. Bake for 18-20 minutes until golden brown and a toothpick inserted into the center of one scone comes out clean.
Notes
Serves 8-10

Continue Reading