Category: Brunch

Honey Oven-Baked French Toast

Honey Oven-Baked French Toast

John and I stayed at the Country Seasons Bed and Breakfast in Mill Run, PA when we visited Frank Lloyd Wright’s Fallingwater in June. It is the most charming and friendly B&B owned by Liberty and James Sprague. Liberty (born in 1976!) and Jim made us the most scrumptious breakfasts. This French toast is so easy since you can make it a few hours ahead then bake it in the oven. Adding the butter to the eggs (a mistake on my part when making it!) made the toast a bit crunchy which was even better. I’ve put the mistake in my version of the recipe. Enjoy!

12 slices of French bread – ¾ inch slices

Combine in a deep bowl:

1 ¼ cup of milk

1 teaspoon cinnamon

1 T honey

1 T melted butter

4 eggs

Dip bread slices into mixture and arrange in 9×13 pans. Cover and refrigerate 3-4 hours.

Preheat oven to 350.

Transfer bread slices to baking sheets. Line with non-stick foil, if desired.  Be sure the sides of the slices don’t touch. Drizzle a mixture of 1 T honey and 1 T melted butter over the bread slices.

Bake for 15 minutes. Turn the bread over. Bake another 15 minutes.

Place on warm serving platter. Sprinkle with powdered sugar and serve with syrup or fruit compote.

Blintz Souffle

Blintz Soufflé

A blintz, similar to a crepe, is a traditional Jewish food that is a thin rolled pancake filled with cheese or fruit and then fried or baked. They take some time to make, so instead I make this one-dish blintz soufflé. It’s delicious and easy to mix, bake, and serve. We serve it with the traditional toppings listed below, a big fruit salad, and coffee cake.

  • 1# cottage cheese – 2% milkfat is fine
  • 3 oz cream cheese – softened
  • ¼ cup melted butter (1/2 stick)
  • 6 T sugar
  • ½ cup flour
  • 3 eggs
  • ½ tsp lemon juice
  • ½ tsp baking powder

Preheat oven to 350.

Beat together cheeses, butter, and sugar. Beat in eggs one at a time. Add flour, baking powder and lemon juice until mixture combined.

Pour into an 8-inch well-buttered Pyrex dish or 2 qt. casserole. Bake 40-45 minutes until set.

Serve immediately with sour cream, cinnamon sugar, and applesauce on the side.

Grand Marnier French Toast

From the Kitchen of Honeysuckle Hill B&B

Barnstable, Massachusetts

John and I love to have friends for brunch especially in the winter. We have large picture windows, a striking view, and very reliable North Carolina blue skies. The sunshine beautifully complements this scrumptious orange-flavored French Toast, a Josmo’s Café specialty. Josmo himself is the chef! We add mimosas, sweet apple-maple chicken breakfast sausage, and a big bowl of assorted berries. Enjoy! 

Ingredients:

  • 2 loaves French bread cut diagonally into 1” slices
  • 12 eggs beaten
  • 2 cups orange juice
  • 2/3 cup milk
  • 1/2 cup sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 Tablespoons Grand Marnier
  • Orange zest from 1 or 2 oranges

Directions:

The night before, in a large bowl, except for the bread, combine the beaten eggs with the other ingredients. Dip the bread slices into the mixture and place in large glass baking dishes. Pour the rest of the batter over the bread, cover and refrigerate overnight.

In the morning, turn the bread slices once and allow them to come to room temperature. In large skillets or on a griddle, melt butter and sauté the French toast slices on both slices until cooked through and golden brown. Serve on a warm platter, sprinkle with powdered sugar and garnish with a few fresh berries. Serve with genuine maple syrup.

Serves 8.  As an added bonus, it freezes very well – if there are any leftovers!

Blueberry French Toast

This is a perfect dish for a weekend crowd. Assemble the dish the night before and refrigerate. Remove from the fridge and preheat the oven when you pour your first cup of coffee. 30 minutes later, put it in to bake. The smell will get your guests out of bed and ready for a feast! While it’s baking, make the fresh blueberry sauce. You may want to double the sauce recipe – it’s that good!

12 slices day-old white bread, crusts removed

2 packages (8 oz each) cream cheese

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Sauce:

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter

·   Cut bread into 1 inch cubes; place half in a greased 13×9 inch x2 inch baking dish.  Cut cream cheese into 1 inch cubes; place over bread.  Top with blueberries and remaining bread cubes.

·    In a large bowl, beat eggs.  Add milk and syrup; mix well.  Pour over bread mixture.  Cover and refrigerate for 8 hours or overnight.

·   Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes.  Uncover; bake 25 – 30 minutes longer or until golden brown and center is set.

·    In a small saucepan, combine sugar, cornstarch and water until smooth.  Bring to a boil over medium heat; cook and stir for 3 minutes.  Stir in blueberries; reduce heat.  Simmer for 8-10 minutes or until berries have burst.  Stir in butter until melted.  Serve with French toast.

 

Yield 6-8 servings (1 ¾ cups sauce)