Overnight Creme Brulee French Toast Bake

This recipe came from sixsistersstuff.com. I put it together this morning before work and we had it for dinner. It was a huge hit at our house. My picky eater wondered why I can't make French Toast like this all of the time. The other two children talked about switching their birthday meals (I always cook their favorite meal on their birthday) to have this. The smart one in the group said how I can make this for breakfast on his birthday and he would come up with something else for dinner. :) It was a win for me because there wasn't a whole lot of prep to this meal.

Ingredients:
1/2 Cup Butter
1 Cup Packed Brown Sugar
2 Tablespoons Corn Surup
12 Slices Texas Toast or Thickly Sliced Bread -- Day-old or stale bread is recommended
5 Eggs
1 1/2 Cups Half-and-Half
1/4 Teaspoon Salt
1 Teaspoon Vanilla
Dash of Cinnamon
Fresh Berries (Strawberries, Raspberries, Blackberries, and Blueberries)(I am sure you could use the frozen berry mixture. I just opted for fresh because they are in season)
Whipped Cream in the Can

Directions:
In a small saucepan, melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto a large greased jelly roll pan (18x13x1"). Spread around to cover the surface

Place 12 slices of bread in a single layer to cover pan. I had to cut some in half to get them to fit. I also didn't set the bread out the night before and so I put it under the broiler to dry it out a little bit before placing them on the pan and sauce.

Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. (I didn't end up using all of the sauce. There was probably about a fourth, I did not use.) Cover and refrigerate overnight.

Bake uncovered at 350 degrees for 25-30 minutes. Remove from pan and serve.

I made vanilla syrup (recipe also found on this blog). I cut up fresh berries and put them together. Spoon over toast and add a little whipped cream. YUMMY!

If you are not serving immediately, turn each slice of bread over (this will prevent bread from sticking on the bottom of the pan.

Coconut Syrup

Small Batch
1 Cube Real Butter
1/2 Cup Sugar
1/2 Cup Buttermilk

Combine in a saucepan. Boil for 2 minutes. Remove from heat and add:
1/2 Teaspoon Baking Soda
1/2 Teaspoon Coconut Extract


Large Batch
4 Cubes Real Butter
2 Cups Sugar
2 Cups Buttermilk

Combine in saucepan. Boil for 2 minutes. Remove from heat and add:
2 Teaspoons Baking Soda
2 Teaspoons Coconut Extract

Ovrenight Crockpot Oatmeal

I found this recipe on my favorite crockpot site. We had this for breakfast this morning. It looked a little runny. However, I gave it a good stir in the crockpot. Then once I dished it up in individual dishes, and let it sit for a few minutes to cool off, I think it sat up quite nicely. This would be super easy to make on those mornings where everyone is going a million different directions and you want something a little more filling than cold cereal.

1 Cup Regular Oats
4 Cups Water
1/2 Cup Half and Half or Milk
1/4 Cup Brown Sugar
1 Tablespoon Butter
1/2 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon

Combine in a crockpot and cook on low for 8 hours. Serve with cinnamon sugar. I doubled this recipe for our family of six.

Additional Ideas
You could add a fresh chopped apple before cooking.
You could add 1 cup raisins or dry fruit before cooking.

French Banana Crepes

Okay, so I am looking for things to cook on those hot summer nights when I don't want to heat up my kitchen. I came across this recipe from my sister-in-law. The only problem was the crepe recipe wouldn't work on my crepe maker so I ended up making all of my crapes on the stove. My family said they were really good!

Crepe:
1 Cup Flour
1/4 Cup Powdered Sugar
1 Cup Milk
2 Eggs
3 Tablespoons Butter or Margarine, Melted
1 Teaspoon Vanilla
1/4 Teaspoon Salt

Sift flour and sugar, add milk, eggs, butter, vanilla and salt. Beat until smooth. Let it stand until the bubbles are gone. Heat a lightly greased skillet. Add about 3 tablespoons o batter spread evenly over skillet and cook until lightly browned. Turn and brown other side.

Filling:
1/4 Cup Butter or Margarine
1/4 Cup Packed Brown Sugar
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Cup Light Cream or Milk
5-6 Bananas, Sliced

Melt butter in saucepan. Stir in brown sugar, cinnamon, and nutmeg. Stir in cream/milk, heat for 2-3 minutes. Take off heat and add bananas. Spoon down the middle of crepes and roll it like a tortilla. Top with whipped cream.

Crapes

I LOVE this Crape recipe. My sister-in-law gave me a crape maker a couple of years ago for Christmas. I LOVE it. However, if you don't have a crape maker, you can still make them on the stove. It is just a little more work! You can fill crapes with anything you want but this is the way my family LOVES them.

Crapes:
3 eggs
1 Cup Flour
1/4 Teaspoon Salt
2 Tablespoons Sugar
2/3 Cup Buttermilk
2/3 Cup Water
2 Tablespoons Butter, Melted

Mix in blender. Let stand 1/2 hour. Makes about 8 - 8 inch crepes.

Filling:
8 oz. Cream Cheese
1/4 Cup Powdered Sugar
8 oz. Cool Whip

Mix together. Put a spoonful inside each crape and then roll each crape and drizzle with berry mixture.

Berry Mixture:
Purchase frozen Berry Medley and add sugar to taste. (I added 1/4 c. sugar to 24 oz frozen berries.) Drizzle a spoonful of berry mixture over each filled crape. YUMMY!

Hashbrown Quiche

This is one of those breakfast casseroles. I made it for a youth breakfast the other morning. It was really good.

1 24 Oz. Package Shredded Hashbrowns, Thawed
1/2 Cup Melted Butter
1 Cups Monterey Jack Cheese, Shredded
1 Cup Half & Half or Milk
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups Cheddar Cheese, Shredded
2 Cups Ham, Diced (I used sausage instead)
6 Eggs

Grease 9x13 pan. Press thawed hashbrowns between paper towels to remove excess moister. Press hashbrowns into a 9x13 pan and brush with melted butter. Bake at 425 for 25 minutes. Remove from oven. Layer cheeses and sausage. Beat milk, eggs, salt and pepper in a blender. Pour over the top. Cover and refrigerate overnight. Bake the next morning at 350 for 15-20 minutes. You don't have to make this the night before. If you don't make it the night before, just bake once you have poured the egg mixture over the top at 350 for 30-40 minutes.

Breakfast Casserole

In a 9x13 pan:
8-10 Slices of Bread, Broken into pieces
1 Pound Sausage (Brown and drained and sprinkled over the bread) (You can also use 1 pound of bacon instead of sausage. Just cook it and crumble it over the bread)
1 Cup Cheddar Cheese, Grated

In a Blender:
6 Eggs
2 Cups Milk
1 Teaspoon Dry Mustard
1 Teaspoon Salt
Dash of Pepper

Mix and pour over the bread mixture. Refrigerate overnight.

Optional: You can top this with green onion, green pepper and mushrooms. You would put it on top of the bread mixture before you pour the egg mixture over the top.

Bake the next morning at 350 for 35-40 minutes.

Pull Aparts

22 Frozen Rhodes Rolls
1 Package Vanilla or Butterscotch Pudding (NOT Instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cube Butter

Grease a Bundt pan. Place the Rhodes rolls in a circle in the bottom of the pan. Mix together the pudding, brown sugar, cinnamon, and butter. Sprinkle over rolls. Melt 1 cube butter. Pour over top. Cover with plastic wrap. Let raise 12 hours (just over the top of the pan). Bake at 350 for 30 minutes. Tip upside down when hot to release bread.

I usually mix this up the night before just before going to bed. Then I bake it first thing the next morning.

Creepy Crawlers

1/2 Cube Butter/Margarine
1/4 Teaspoon Baking Powder
3 Eggs
1/2 Cup Flour
1/2 Cup Milk
1/8 Teaspoon Salt

Melt Margarine in a 9x9 pan over the stove. Combine the remaining ingredients and mix with a mixer. Pour into the 9x9 pan with melted butter. Cook at 400 degrees for 20 minutes. Serve with jam, sugar, or syrup. Delicious with vanilla syrup. This is also delicious with warm peach or apple pie filling with a dollop of whipped cream.

Chocolate Chip Zucchini Muffins

2 Cups Zucchini, Grated
3 Large Eggs
1 ½ Cups Brown Sugar
1 Tablespoon Vanilla
2 ¼ Cups Flour,
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Semi-Sweet Chocolate Chips
½ Cup Vegetable Oil
2 Teaspoons Cinnamon
¼ Teaspoon Baking Powder

Mix zucchini, eggs, brown sugar, oil, and vanilla. In a separate bowl, mix flour, baking soda, salt, cinnamon, and baking powder. Add to wet ingredients. Stir in chocolate chips. Fill muffin tins one half full. Bake at 350 for 20 minutes.