“The Panaderia” and French Toast Casserole with Chia Seeds

 French Toast Casserole with Chia Seeds | Famished Fish, Finicky Shark

French Toast Casserole with Chia Seeds

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours

Number of servings: 8

Per Serving 326 calories

Fat 11 g

Carbs 44 g

Protein 12 g

8


French Toast Casserole with Chia Seeds

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 loaf french bread
  • 1 1/2 cups milk
  • 1/2 cup egg nog
  • 1/4 cup nonfat Greek yogurt
  • 5 eggs
  • 1/2 cup brown sugar, divided
  • 3 Tb chia seeds
  • 2 Tb butter
  • 1 tsp cardamom
  • 1/2 tsp cinnamon

Instructions

  1. Spray a 4 quart casserole dish with cooking spray. Slice the french bread into 1 inch slices.
  2. Combine the chia seeds, butter and 1/4 cup brown sugar. Spread half of the mixture on the bottom of the sprayed dish.
  3. Place one layer of bread in the bottom over the chia seed mixture and spread the other half of the chia seed mixture over the bread slices.
  4. Top with a second layer of bread.
  5. In a large bowl whisk together the milk, eggnog, greek yogurt, remaining brown sugar, eggs. and spices. Pour over the bread layers, cover and refrigerate at least 2 hours or overnight.
  6. When ready to bake, preheat the oven to 350F. Cover and bake for 35 minutes. Remove the foil or lid and bake 10 minutes more.
  7. Dust with powdered sugar and drizzle with warm maple syrup. Refrigerate leftovers up to one week.

The Pioneer Woman Cooks: A Year of Holidays-Bagel and Cream Cheese Baked French Toast

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Bagels and cream cheese baked into a French toast casserole, who’d’ve thunk it!? Ree Drummond, that’s who!

While scanning through my Nook book of The Pioneer Woman Cooks: A Year of Holidays, I couldn’t help but drool over this New Year’s Brunch recipe full of flavor and creativity.

Everything Bagels with bits of onion, sesame seeds, poppy seeds and garlic are soaked in a flavorful milk and egg mixture and topped with cream cheese, cheddar cheese and chives. So good!

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

And of course, the sweet tooth in me also concocted a cinnamon raisin version of this wonderful dish with just as much cream cheese goodness. And a nice sprinkling of powdered sugar. Oh yummy!

The ingredients in this dish are so simple, you may want to make this once a month! I especially loved the leftovers! The flavors seemed to mingle so much more the next day.

I divided the recipe in half to make two versions of this recipe that fit into two 8×8 inch square pans. For a full single recipe, just double it for a large casserole that serves 8-12 people.

The Everything Bagel recipe is a Pioneer Woman original whereas the Cinnamon Raisin version is a Famished Fish twist. (I had to make something for my finicky shark!)

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Bagel and Cream Cheese Baked French Toast

Ingredients:
Everything Bagel Version
3 everything bagels
butter or nonstick cooking spray for greasing the pan
4 oz cream cheese
1 cup grated cheddar cheese
4 eggs
1 cup whole milk
1/4 cup heavy cream
1 Tb chopped chives
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp salt

Cinnamon Raisin Bagel Version
3 cinnamon raisin bagels
butter or nonstick cooking spray for greasing the pan
4 oz cream cheese
4 eggs
1 cup whole milk
1/4 heavy cream
1/3 cup brown sugar, packed
1/2 tsp cinnamon
1 Tb powdered sugar, for garnish

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Prepare at least 2 hours ahead of time and refrigerate until ready to bake.

Begin by greasing a casserole dish with butter or cooking spray.

Tear the bagels into small chunks and pieces and arrange in the casserole dish.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

In a small bowl combine the milk, eggs, cream and seasonings (or sugar) and whisk well.

Pour the mixture over the torn bagel pieces, covering completely to soak through.

Cut the cream cheese into chunks and arrange over the bagel pieces.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Sprinkle with cheddar cheese, if using. Cover with foil and refrigerate until baking time.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

When ready to bake, preheat the oven to 350F. Bake for 40-45 minutes. Remove foil and continue baking for 15-20 minutes (less for a smaller casserole to prevent overbrowning), or until the top is golden brown.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Cool for 15 minutes before serving. Top the Everything Bagel Casserole with chopped fresh chives.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

Sprinkle powdered sugar over the Cinnamon Raisin Bagel Casserole before serving.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

I seriously need to make more of these things. Because who doesn’t love bagels or French toast!?

And don’t forget to enter the Giveaway! The Pioneer Woman Cooks: A Year of Holidays – Cookbook Review and Giveaway

Bagel and Cream Cheese Baked French Toast

Prep Time: 2 hours, 15 minutes

Cook Time: 1 hour

Total Time: 3 hours, 15 minutes

Number of servings: 10

Per Serving 565 calories

Fat 35 g

Carbs 36 g

Protein 27 g

10


Bagel and Cream Cheese Baked French Toast

Weight Watchers PointsPlus®: 15

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 everything bagels
  • butter or nonstick cooking spray for greasing the pan
  • 8 oz cream cheese
  • 2 cups grated cheddar cheese
  • 8 eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 Tb chopped chives
  • 1 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt

Instructions

  1. Prepare at least 2 hours ahead of time and refrigerate until ready to bake.
  2. Begin by greasing a 13x9 inch casserole dish with butter or cooking spray.
  3. Tear the bagels into small chunks and pieces and arrange in the casserole dish.
  4. In a small bowl combine the milk, cream and seasonings and whisk well.
  5. Pour the mixture over the torn bagel pieces, covering completely to soak through.
  6. Cut the cream cheese into chunks and arrange over the bagel pieces.
  7. Sprinkle with cheddar cheese. Cover with foil and refrigerate until baking time.
  8. When ready to bake, preheat the oven to 350F. Bake for 40-45 minutes. Remove foil and continue baking for 15-20 minutes, or until the top is golden brown.
  9. Cool for 15 minutes before serving. Top with chopped fresh chives.

Rolling Up Some Love-Cinnamon Roll Pumpkin Bread Pudding

 

20131116-012737.jpg

I reincarnated stale bread. As a cinnamon roll. And I’m not sorry. Cuz it’s gooood!

I mean, we could do croutons, or bread crumbs, or French Onion Soup. We could do Classic Bread Pudding or Peaches and Cream French Toast. But Cinnamon Roll Pumpkin Bread Pudding…oh yea. That’s the spot. And the most devoured “cinnamon rolls” I’ve seen my family eat. And the good thing about this bread pudding is it is not overly soggy, due to the large amount of bread used, but rather it is more cinnamon roll like.

20131116-013123.jpg

Check out those Cinnamon Rolls!!!

My husband does not typically like bread pudding at all, but he really enjoyed this recipe! It may also help that I used his favorite Cinnabon Filling. Ha.

20131116-012834.jpg

What’s not to love about butter, brown sugar and lots of cinnamon?

So why hold out any longer…here’s my latest Famished Fish creation. Oh, it’s healthy-it’s got pumpkin in it! Well, I did lighten it up by making a Sour Cream Cheese Sauce for it. But feel free to smother it with a can of cream cheese frosting if you are feeling bold.

20131116-013104.jpg

All you need is some basic ingredients:

Cinnamon Filling:
6 Tb butter
1 cup packed brown sugar
2 1/2 Tb cinnamon

Bread Pudding:
6 hoagie rolls
6 eggs
3 cups milk
1 cup pumpkin purée
1 cup sugar
1 Tb rum extract
1 tsp pumpkin pie spice
2 Tb butter

Sour Cream Cheese Sauce:
3/4 c powdered sugar, sifted
8 oz Neufchâtel cream cheese, softened
1/2 c light sour cream
1/2 tsp pumpkin pie spice

350F 40-50 min

Spray a 13×9 inch casserole dish with cooking spray.

Combine all the Cinnamon Filing ingredients in a small bowl. Cut the hoagie rolls (preferably stale) in half lengthwise. Press the cinnamon filling onto the bread, dividing evenly to all the bread slices.

20131116-012849.jpg

Roll the bread slices in cinnamon roll style, in toward the cinnamon filling. Holding the bread roll tightly, cut in half widthwise and carefully place the two new cinnamon rolls spiral side up, pressing the seams of the bread in well. This will make 24 cinnamon rolls. Continue with all the bread slices, squeezing each cinnamon roll in to fit, being careful they don’t flip sideways. It is okay if the bread cracks a little from staleness. Just cram it in.

20131116-012904.jpg

After the cinnamon rolls are fitted snugly, combine all the remaining bread pudding ingredients, except the 2 Tb butter.

20131116-012924.jpg

Pour the mixture over the cinnamon rolls, coating evenly.

20131116-012942.jpg

Dot with the 2 Tb butter. Cover with plastic wrap or foil and place in the refrigerator to allow to soak overnight, or at least 1 hour until the egg mixture is well absorbed.

20131116-013009.jpg

Preheat the oven to 350F. Uncover cinnamon rolls and bake for 40-50 minutes until lightly golden.

20131116-013025.jpg

Meanwhile, combine all Sour Cream Cheese Sauce ingredients in a mixing bowl and refrigerate until cinnamon rolls are ready.

20131116-013046.jpg

When cinnamon rolls are done, remove from oven and cool slightly. Cut into 3 rows of 5 slices each, making 15 servings. Smother with 3 Tb of the cream sauce and enjoy.

20131116-013140.jpg

You will truly obsess over each bread pudding piece looking like a little bitty cinnamon roll. I know I did.

20131116-013203.jpg

Makes 15 yummy servings.  And at half the calories and WW points of a typical shopping mall cinnamon roll, you can’t feel guilty eating this.  Less than 450 calories and only 12 WW points!  I’ll take that as healthy.  Enjoy 🙂

Cinnamon Roll Pumpkin Bread Pudding

Prep Time: 1 hour, 20 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 10 minutes

Number of servings: 15

Per Serving 443 calories

Fat 18 g

Carbs 63 g

Protein 9 g

15


Cinnamon Roll Pumpkin Bread Pudding

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cinnamon Filling

  • 6 Tb butter
  • 1 cup packed brown sugar
  • 2 1/2 Tb cinnamon
  • For the Bread Pudding

  • 6 hoagie rolls
  • 6 eggs
  • 3 cups milk
  • 1 cup pumpkin purée
  • 1 cup sugar
  • 1 Tb rum extract
  • 1 tsp pumpkin pie spice
  • 2 Tb butter
  • Sour Cream Cheese Sauce

  • 3/4 c powdered sugar, sifted
  • 8 oz Neufchâtel cream cheese, softened
  • 1/2 c light sour cream
  • 1/2 tsp pumpkin pie spice

Instructions

  1. Spray a 13×9 inch casserole dish with cooking spray.
  2. Combine all the Cinnamon Filing ingredients in a small bowl. Cut the hoagie rolls (preferably stale) in half lengthwise. Press the cinnamon filling onto the bread, dividing evenly to all the bread slices.
  3. Roll the bread slices in cinnamon roll style, in toward the cinnamon filling.
  4. Holding the bread roll tightly, cut in half widthwise and carefully place the two new cinnamon rolls spiral side up, pressing the seams of the bread in well. This will make 24 cinnamon rolls.
  5. Continue with all the bread slices, squeezing each cinnamon roll in to fit, being careful they don’t flip sideways. It is okay if the bread cracks a little from staleness. Just cram it in.
  6. After the cinnamon rolls are fitted snugly, combine all the remaining bread pudding ingredients, except the 2 Tb butter.
  7. Pour the mixture over the cinnamon rolls, coating evenly.
  8. Dot with the 2 Tb butter. Cover with plastic wrap or foil and place in the refrigerator to allow to soak overnight, or at least 1 hour until the egg mixture is well absorbed.
  9. Preheat the oven to 350F. Uncover cinnamon rolls and bake for 40-50 minutes until lightly golden.
  10. Meanwhile, combine all Sour Cream Cheese Sauce ingredients in a mixing bowl and refrigerate until cinnamon rolls are ready.
  11. When cinnamon rolls are done, remove from oven and cool slightly. Cut into 3 rows of 5 slices each, making 15 servings. Smother with 3 Tb of the cream sauce.

Notes

If you don't want to make the Sour Cream Cheese Sauce (nutrition information IS caluculated), use a can of Cream Cheese Icing.

What is your favorite cinnamon roll topping?

You may also enjoy Whole Wheat Banana Apple Raisin Muffins (Banapple Muffins)