St. Patty’s Day French Toast

St. Patty's Day French Toast | Famished Fish, Finicky Shark

I made my kids St. Patty’s Day French Toast! They didn’t know they were part Irish. Mostly Mexican and German, but a bit Irish in there have we!

So of course we had green French toast.

I opened a loaf of cinnamon raisin bread and took out 8 slices.

Then I mixed up 1 cup of nonfat milk, 3 eggs, 1/4 cup sugar, 1/4 cup flour, and dash of cinnamon, 4 drops of blue food coloring and 3 drops of green food coloring.

I heated my nonstick griddle, sprayed with cooking spray, soaked my bread briefly and grilled it on each side about 3 minutes.

Then we served it with powdered sugar and syrup. Yummy!!! My boys loved their green breakfast and enjoyed making it for them.

What did you make for St. Patrick’s Day?

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.

Peaches and Cream French Toast

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In case you were wondering what  you should make for breakfast this weekend, go and make this!  (Yes, I’m off topic for corn week, but this one is good.)

Do you ever have that moment that you think, “Wow, why didn’t I ever think of this before?” That’s what I thought after I tasted this Peaches and Cream Baked French Toast with a Peachy Whiskey Glaze. It was good. Really good.

This baked French toast is layers of whole wheat bread and juicy peaches, soaked in sweet milk and beaten eggs, then baked until thick and fluffy and drizzled with an amazing whiskey glaze.

And this is so simple to throw together on a busy weekend morning. All it needs is some assembly and some baking time, a quick whisk of the drizzling ingredients, and it’s done.

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Ingredients:

16 slices stale whole wheat bread
1 can evaporated milk
1 can sweetened condensed milk
4 Tb butter
4 eggs
2 tsp cinnamon
1 tsp cardamom
1 cup canned peaches, drained

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Glaze
2 Tb peach schnapps
2 Tb whiskey
1 cup powdered sugar

 

Preheat the oven to 350F.
Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
Arrange a single layer of bread slices on the bottom of the casserole.
Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.

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Repeat layers, ending in a third bread layer. Press breads down and fold ends under if needed.

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Pour egg and milk mixture over the bread. Let stand 10 minutes.

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Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.

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Remove from oven and cool slightly.   Dust with powdered sugar.

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Whisk glaze ingredients lightly and drizzle over French toast.

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Serve with whiskey glaze and a little maple syrup.
Serves 8.

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This would be a perfect dish to take to a breakfast potluck. And it’s just as delicious leftover.

Substitute any fruit you like-I’ll make it again with blueberries for sure!

Peaches and Cream French Toast

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 8

Per Serving 616 calories

Fat 20 g

Carbs 88 g

Protein 20 g

8

Peaches and Cream French Toast

Weight Watchers PointsPlus®: 16

*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.

*Cut some calories and points by making this into 16 smaller portions and serve with some black coffee.

Ingredients

    For the French Toast

  • 16 slices stale whole wheat bread
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 4 Tb butter
  • 4 eggs
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 cup canned peaches, drained
  • For the Glaze

  • 2 Tb peach schnapps
  • 2 Tb whiskey
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 350F.
  2. Melt butter in a 2 quart casserole dish and swirl to coat pan. Pour remaining butter in small bowl. Whisk in eggs, milks and spices.
  3. Arrange a single layer of bread slices on the bottom of the casserole.
  4. Spread half the can of sliced peaches on top, slicing thinner pieces to cover bread.
  5. Repeat layers, ending in a third bread layer. Press breads down and fold ends user if needed.
  6. Pour egg and milk mixture over the bread. Let stand 10 minutes.
  7. Cover and bake for 30 minutes, removing lid 10 minutes before end of bake time.
  8. Remove from oven and cool slightly. Dust with powdered sugar, if desired.
  9. Whisk glaze ingredients lightly and drizzle over French toast.

Notes

Serve with whiskey glaze and a little maple syrup.

What is your favorite French toast topping?

You may also enjoy Sun-Dried Tomato French Toast Sandwich with Mozzarella, Egg and Basils

Eggy on Top of my Frenchy

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Last night my 2 year old asked me for French Toast. Clearly I was happy to accommodate him. I think we’ve both been on a French Toast kick since I made Peaches and Cream French Toast this past weekend.
But of course, I had to go over and beyond the basic French toast. I absolutely had to make my boys PB&J Oozers! And then mommy needed a grown up savory treat for brinner. What better choice for me than the Sun-dried Tomato Bread I made in my bread-maker earlier in the week to make Sun-Dried Tomato French Toast with Mozzarella, Egg, and Basil.

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First off, I whipped up some milk and egg for dipping some whole wheat bread for the boys. I spread each slice of their breads with a half tablespoon of creamy peanut butter and added a dollop of strawberry jelly. Then I sandwiched them between my circle sandwich pocket press.
I set those pockets aside and dipped my sun-dried tomato bread real quick in the egg dip. Then I sprayed my non-stick griddle with coconut cooking spray and placed my breads on it to brown.
I then added a tablespoon of sugar to the remaining egg dip and quickly soaked each PB&J pocket to coat.
Then I placed them on the prepped griddle.

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Then I broke 2 eggs on the griddle for my sandwich. I love my eggs over medium!

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After flipping my pockets and sun-dried tomato bread

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