Brunch & Breakfast – The Fancy Pants Kitchen

Sticky Bun-Style Baked French Toast

Francine — Thu, 19 Dec 2024 16:22:51 +0000

Sticky Bun-Style Baked French Toast is one of the great recipes of all time! Combining a dense french toast base with a crazy-good pecan goo over the top (think french toast meets pecan cinnamon roll) can only lead to wonderful results! If you don’t like a sweet breakfast dish, this is not for you! But, if you are like me, you are going to love love love this!!!!

You’ll also love it because you can make the base the night before and then just pop it in the oven before you want to serve it. Easy!

Many people know that the very best french toast is made with challah, that delicious egg bread that is typically served on the Jewish sabbath. Good news for all, it’s available at almost every grocery store or bakery these days.

You need to let the diced challah get a little stale. You can let it sit out overnight if you have time. I didn’t have time, so I baked it, which is giving it the browned color you see in the photo above. Next time, I may try to just let it sit out and see which way I prefer.

In a mixing bowl, combine the eggs, milk, cream, dark brown sugar, vanilla and cinnamon.

Pour the challah pieces into a greased casserole dish and then pour the egg mixture over the top. Press the bread lightly to ensure that all of the pieces are coated in the custard. Wrap the casserole in plastic and refrigerate at least 8 hours.

Bake the casserole for about one hour. While it’s baking, make the pecan goo. Heat the butter, corn syrup, heavy cream, dark brown sugar and salt in a saucepan. Bring to a boil and whisk until the caramel coats the back of a spoon. This could take 15-20 minutes. Once ready, remove from the heat and add the pecans.

Once the French toast casserole is baked, remove it from the oven, cool it for 10 minutes and pour the warm sticky bun goo all over the top and serve!

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Lastly, if you make Sticky Bun-Style Baked French Toast, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sticky Bun-Style Baked French Toast

Makes: 6-8 servings

Prep Time: 30 minutes

Bake Time: 1 hour

Total Time: 1 hour & 30 minutes plus chill time 8 hours

Ingredients

French Toast Casserole:

1 (one-pound) loaf challah bread
7 large eggs
2 & 1/4 cup milk
1 & 1/2 cups heavy cream
2 tbsp dark brown sugar
1 tbsp pure vanilla extract
1 & 1/2 tsp cinnamon

Pecan Goo:

1 & 1/2 sticks (6 ounces) unsalted butter
1/2 cup heavy cream
1/2 cup light corn syrup
2 cups dark brown sugar
1 tsp kosher salt
2 cups pecan halves and pieces

Instructions

For the Baked French Toast Casserole:

Cut or tear the challah into 1-inch cubes. Divide onto two rimmed baking sheets and let sit uncovered overnight, or bake in a 325°F oven for 30 minutes, stirring halfway, until dried out and stale. Cool on baking sheets to room temperature.

In a mixing bowl, whisk together the eggs, milk, cream, two tablespoons dark brown sugar, vanilla extract, and cinnamon.

Grease a 9″ x 13″ casserole. Pour the challah pieces into the casserole, then pour the egg and cream custard evenly over the challah. Press the challah lightly to make sure all the bread is submerged. Wrap in plastic wrap and chill overnight in the refrigerator, or for at least 8 hours

Preheat the oven to 325°F. Unwrap the unbaked casserole and bake, uncovered, for one hour, until puffed and golden brown.

TIP: The challah will soufflé a bit at the end, but will settle back down once it is out of the oven.

For the Pecan Goo:

While the casserole is baking, make the gooey pecan topping. In a medium saucepan, heat the butter, corn syrup, heavy cream, dark brown sugar, and salt. Bring to a boil and cook, whisking very frequently, until the caramel coats the back of a spoon and holds a line when you drag a knife across it, about 15-18 minutes.

The caramel will thicken even further once it comes off the heat, so don’t expect it to reach a gooey consistency while it’s still bubbling away. Rather, dip a large spoon in the caramel and put it on a plate. Then, drag a line across the spoon with another utensil. If the caramel stays parted and the line does not close up again right away, you’re good.

Remove from heat and stir in the pecans. Keep warm until the French toast comes out of the oven.

To Finish:

Remove the French toast casserole from the oven. Cool for 10 minutes. Pour the warm sticky bun goo all over the top of the casserole and serve.

Recipe from Unpeeled Journal

Crunchy Zucchini Muffins

Francine — Tue, 17 Sep 2024 18:09:03 +0000

Crunchy Zucchini Muffins are my dream breakfast sweet! Even though I prefer savory breakfast baked goods, if I’m going for the sweet one, this is it!

This recipe makes me very happy…I used to have a great zucchini muffin recipe but lost it years before the computer came along to categorize and save all of my recipes (yes, there was life, albeit not as efficient, prior to the computer!). So, I’ve been trying to replicate that recipe for years and finally hit on this!

Filled with shredded zucchini and flavored with brown sugar and cinnamon, these muffins get their crunch from the coarse sugar that covers the top of the muffin. The original recipe said that it was optional but I say, “NO WAY”! You must have the coarse sugar on top. That’s all there is to it!

Line a muffin tin with paper liners. Whisk together flour, salt, baking powder, baking soda and cinnamon and set aside.

In another bowl, whisk the eggs, oil, sugars and vanilla.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded zucchini. I love, by the way, that you don’t need to wring out the shredded zucchini. Usually recipes with zucchini include that step so that the zucchini doesn’t make the finished result soggy, but in this case, the wetness of the zucchini has been accounted for in the science!

Fill the muffin cups 2/3 full and sprinkle the tops with coarse sugar. I use a pretty heavy hand when I sprinkle as I adore the crunch that the coarse sugar produces!

Bake at 425°F for 10 minutes and then drop the temperature to 350°F. Bake for another 6 or 7 minutes until the tops are golden brown and the muffin is cooked through.

Let the muffins cool for a few minutes and then transfer to a wire rack to cool completely. The muffins can be frozen for 3 months if you have any leftovers, which I doubt!

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Lastly, if you make Crunchy Zucchini Muffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crunchy Zucchini Muffins

Makes: 24 muffins

Prep Time: 20 minutes

Bake Time: 17 minutes

Total Time: 37 minutes

Ingredients

3 cups all-purpose flour
1 tsp kosher salt
2 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1 tbsp vanilla extract
2 cups finely grated zucchini (no need to wring out)
coarse sugar, for topping

Instructions

Preheat oven to 425°F. Line 24 muffin cups with paper liners, or spray with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.

In a medium bowl, whisk together the eggs, oil, sugars and vanilla. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the zucchini until evenly incorporated.

Fill liners 2/3 full with batter and sprinkle with coarse sugar.

Place muffins in preheated oven and bake at 425°F for 10 minutes. Leave the muffins in the oven and the oven door closed and reduce the heat to 350°F and continue baking for an additional 6-7 minutes or until the muffins are golden brown and cooked through. Allow the muffins to cool in the pan for 5 minutes then place the muffins on a wire rack to cool completely.

Recipe by My Baking Addiction

Bacon Corn Hash

Francine — Sun, 21 Jul 2024 16:52:06 +0000

Bacon Corn Hash is a delicious way to start off your morning! Topped with a fried egg, it’s got everything you want for breakfast! Bacon, potatoes, corn and eggs. It’s also, without the eggs, a wonderful side dish. So, get cooking!

This recipe has 5 ingredients and yet produces a flavor-packed dish. Begin by crisping up bacon pieces in a skillet. Once nice and crisp, transfer the bacon to paper towel to drain and add the potato chunks to the bacon fat that’s left in the skillet.

Sauté the potatoes until nice and crisp. This takes about 20 minutes. If there’s a lot of bacon fat left in the skillet after the potatoes are crisp, you can push the potatoes aside and drain some of it out (save it to fry the eggs in it, if desired).

Add the corn to the skillet and sauté for about 4-5 minutes, ensuring that the corn stays fairly crisp.

Add the bacon back into the skillet and stir until the bacon is warm, about one minute. Remove the skillet from the cooktop and sprinkle the scallions over. Toss them into the hash so that they soften.

If this is breakfast, fry up an egg in any reserved bacon fat you might have or butter, and place it atop the hash. Serve it and enjoy!

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Lastly, if you make Bacon Corn Hash, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bacon Corn Hash

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced
4 eggs

Instructions

Toss bacon into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzling, add the potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon kosher salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, if there’s a lot of fat in the pan, you can push aside the potatoes and pour or spoon off all but a small amount of the fat. If you save the fat, you can use it to fry an egg in a bit.

Bump up the heat a little and add the corn to the skillet. Sauté the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

To add a fried egg to the top of the hash, heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe by Smitten Kitchen

Overnight Cinnamon Roll Breakfast Bake

Francine — Tue, 09 Jul 2024 21:47:37 +0000

This tasty Overnight Cinnamon Roll Breakfast Bake is ideal for serving hungry breakfast guests. It can be prepared the night prior and just baked in the morning so that you wake your guests up with the wonderful smell of cinnamon and brown sugar.

Using store-bought croissants makes this recipe so simple and quick. It takes just ten minutes to prepare!

I’ve heard people wonder about using top of the line, expensive croissants for this recipe (“why would you waste such expensive croissants blah blah blah”) and to that I say, buy the jumbo croissants from Costco. They are delicious but extremely reasonably priced. Check out this recipe to use up any leftover croissants: Chocolate-Dipped Croissant Biscotti.

So, now that you’ve bought the croissants, break them up and place them in a buttered baking dish.

In a small bowl mix melted butter, white & brown sugars, cinnamon, salt and vanilla and spread it over the croissants.

Mix together the eggs and half-and-half and blend well. Pour the eggs over the croissants and butter mixture.

Cover with foil and place in the fridge for a minimum of two hours or overnight. In the morning, remove the croissant bake from the fridge and spray the side of the foil that will touch the bake with baking spray.

Bake in a preheated oven for 30 minutes, remove the foil and continue baking for another 15 minutes or until it is golden and set in the middle.

Let it cool for 10 minutes and then glaze with the powdered sugar/half-and-half mixture.

Serve this breakfast bake immediately.

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Lastly, if you make Overnight Cinnamon Roll Breakfast Bake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Overnight Cinnamon Roll Breakfast Bake

Makes: 8-10 servings

Prep Time: 10 minutes

Bake Time: 45 minutes

Total Time: 55 minutes plus chill time overnight

Ingredients

4-5 large croissants, Costco size, or about 7-8 regular grocery store croissants
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 cup brown sugar
1 tbsp ground cinnamon
dash salt
1 tsp vanilla
6 eggs
2 cups half-and-half
additional ground cinnamon to sprinkle on top, about 1 teaspoon

Glaze:

1/2 cup powdered sugar
3 tbsp half-and-half or cream

Instructions

Butter a 9×13-inch pan. Break up croissants into large pieces and place in pan.

In a small bowl, mix together melted butter, granulated sugar, brown sugar, cinnamon, salt, and vanilla. Spread this mixture over the croissants.

Place 6 eggs and 2 cups half-and-half in a medium bowl or blender. Mix well. Pour the egg mixture over the croissants and butter mixture.

Cover with foil and place in the fridge for 2-8 hours or overnight. Alternately, this casserole can be made and baked immediately.

In the morning, remove from the fridge and let sit at room temperature for 30 minutes while preheating the oven to 350°F. Spray the side of foil that faces the croissants to prevent sticking.

Bake on the middle rack of the oven for 30 minutes, covered, then remove foil and bake an additional 15 minutes, until golden or until set in the middle.

Remove from the oven and let cool for 10 minutes. While cooling, mix powdered sugar and half-and-half in a small bowl or measuring cup. Whisk until smooth. Drizzle baked casserole with glaze and serve immediately.

Recipe by Food & Wine

The Best Matzah Granola

Francine — Thu, 11 Apr 2024 15:29:47 +0000

Breakfast is always a challenge during Passover but The Best Matzah Granola is a life-changer! It’s truly delicious and I have a feeling you’ll be making this year ’round!

Traditional granola is made with oats. Substituting matzah pieces gives it more texture and slightly larger pieces to dig into. Combined with walnuts, pecan, coconut flakes, dried sour cherries and dates, it’s the ultimate combination for a yogurt parfait, sprinkled over cottage cheese or to simple snack on by the handful!

Start by combining crumbled matzah with the nuts and coconut flakes. You can use finely flaked coconut as I’ve done or use the larger coconut shavings. Either will work beautifully but just be sure they are unsweetened. The sweetened flakes will give a cloying flavor (too much “sweet” isn’t always better as my daughter Haley keeps pointing out to me).

In a small saucepan, combine honey, sugar, olive oil, cinnamon and allspice and heat until the sugar dissolves. Pour it over the matzah mixture and stir until well combined.

Spread the mixture on a sheet pan and bake for 30-40 minutes, stirring and checking every 10 minutes. Remove from the oven when the granola is golden brown and let it cool completely.

Use your hands to break up any large clumps and then stir in the dried fruit.

This recipe has so many variations. Use any combination of nuts, dried fruit, and spices that you prefer or have on hand. Substitute agave or maple syrup for the honey if you prefer.

Finally, if you have leftovers (which you probably won’t), store them in a ziplock bag in the freezer. That will keep it crunchy. I eat it directly from the freezer (just watch out for the frozen dried fruit…you don’t want to crack a molar). Enjoy this great recipe!

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Lastly, if you make The Best Matzah Granola, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Matzah Granola

Makes: 8 servings

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes

Ingredients

2 -3 sheets matzah, crumbled (to make 2 heaping cups)
3/4 cup roughly chopped pecans
3/4 cup roughly chopped walnuts
1/2 cup unsweetened coconut flakes
1/4 cup honey
2 tbsp brown sugar
1/4 cup olive oil
1 tsp cinnamon
1 tsp allspice
1 pinch kosher salt
1/2 cup chopped dried figs, cranberries or cherries
1/2 cup chopped dates

Instructions

Pre-heat the oven to 300°F and line a sheet pan with parchment paper.

Mix the matzah, nuts and coconut flakes in a large bowl; set aside.

In a small saucepan over low heat stir the honey, sugar, olive oil, cinnamon and allspice just until the sugar is dissolved. Pour over the dry ingredients and stir until well combined. Add a good pinch of kosher salt and stir again.

Spread the mixture evenly onto your prepared baking sheet and bake for 30-40 minutes, stirring and checking every 10 minutes. Remove from the oven when the granola is golden brown and let cool completely.

Use your hands to break up any larger clusters and stir in the dried fruit. Store in the freezer in a ziploc bag (or other airtight container).

Chef’s Notes:

Substitute the nuts for whatever you like; you want a total of 1 & 1/2 cups chopped.

Substitute the dried fruit for whatever you like; you want a total of 1 cup chopped.

Substitute maple syrup for the honey if you prefer.

Use any combination of spices you like in place of (or in addition to) the cinnamon and allspice; you want a total of 2 teaspoons of spice (nutmeg, clove and ginger all work!).

Matzah Rosti with Eggs and Arugula

Francine — Thu, 11 Apr 2024 14:40:37 +0000

For breakfast during Passover, this Matzah Rosti with Eggs and Arugula is amazing! It’s a round pancake of softened matzah topped with ricotta cheese, eggs, arugula and feta. Sounds delicious, right?

Many of us spend tons of time planning for our Passover seder, the telling of the Passover story and feast, that occurs on the first two nights of Passover. But what about the remaining days of Passover? What are we going to eat? And, more importantly, what’s for breakfast???

Yes, we can eat cottage cheese and fruit or a scrambled egg, but after a day or two, that gets dull. This recipe, along with The Best Ever Matzah Granola, are two new recipes that will help you through breakfast/brunch ideas for the upcoming holiday.

A beloved traditional breakfast during Passover Is Matzah Brei (check out Asparagus Matzah Brei or Mexican Matzah Brei). It’s a quasi-omelette but we mix softened matzah pieces with beaten eggs.

In this recipe, we use matzah brei as the base for the rest of the ingredients. Soften the matzah pieces by soaking them in warm water for a few minutes. Most of the water will be absorbed.

Meanwhile, beat 4 eggs with salt and pepper. Add it to the soaked matzah and let that sit for about 5 minutes to absorb in.

Toss the arugula with olive oil, balsamic vinegar and black pepper and set aside.

Heat olive oil in a large skillet and add the matzah mixture, shaped into a disc. Once the bottom is brown and it holds together, place a sheet pan over the top and flip the skillet over to invert the rosti onto the pan.

Spread the top of the rosti with ricotta cheese and place in a preheated oven for 5 minutes.

While the rosti is in the oven, cook 4 eggs in a skillet, sunny side up, until the whites are just cooked through and the yolks are still runny. This will take about 3 minutes.

The serve the rosti cut it into 4 wedges, top with arugula and an egg. Sprinkle the feta over and serve it immediately. Delicious!

Share Your Thoughts...

Lastly, if you make Matzah Rosti with Eggs and Arugula, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Matzah Rosti with Eggs and Arugula

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

4 matzah, broken in 1-inch pieces
8 eggs
1/4 + 1/8 tsp salt, divided
4 cups baby arugula
3 tbsp olive oil, divided
1 tsp balsamic vinegar
1/8 tsp black pepper
3/4 cup part skim ricotta
2 tbsp crumbled feta cheese (or more to taste)

Instructions

Preheat the oven to 350°F. Coat a baking sheet pan with cooking spray.

Add 3/4 cup warm water to the broken matzah and toss. Allow to sit 3-5 minutes, until the water is absorbed.

Beat 4 of the eggs lightly with a fork, stir in 1/4 teaspoon salt and the pepper, and add to the matzah. Toss the mixture well, and then occasionally for the next 5 minutes to allow some of the egg to be absorbed.

Meanwhile, toss the arugula with 1 tablespoon of the oil, the vinegar, and the remaining 1/8 teaspoon salt.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the matzah mixture and press it lightly into an even disc in the pan. Cook until the bottom is browned and the mixture holds together well when you shake the pan, about 5 minutes. Place the sheet pan (sprayed side down) over the skillet and invert the rosti onto the pan. (The browned side will face up.) Spread the top evenly with the ricotta and place in the oven for 5 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in the skillet. Crack the remaining 4 eggs in the skillet and cook them, sunny side up, until the whites are just cooked through and the yolks still runny, about 3 minutes.

Cut the rosti into four wedges and place each on a plate. Top with the arugula and then an egg; sprinkle with the feta and serve immediately.

Recipe by A Sweet and Savory Life

Cruffins

Francine — Fri, 23 Feb 2024 18:45:45 +0000

It’s hard to believe that 4 simple ingredients can produce these crazy delicious Cruffins! Yes, it’s a cross between a croissant and a muffin, but they also remind me of cinnamon-sugar donuts! So tasty, so easy and so quick!

The trick to these mouthwatering treats is using refrigerated crescent roll sheets. You don’t have to make your own dough and it’s forgiving to work with. And, the cruffins don’t have to be perfect. In my opinion, the more rustic they look, the better!

To begin making Cruffins, roll out one tube of dough at a time. The crescent rolls can come in sheets or pre-perforated triangles. I prefer the sheets but if you can’t find them, use the triangles but pinch the seams of the triangles together before you roll the dough.

Roll the dough to a rectangle about 12- x 16 inches. Spread some of the softened butter over the top and sprinkle with cinnamon sugar, gently pressing it into the dough.

Now, begin at the long end and roll up the dough into a tight cylinder. It will be 16 inches long. Cut it in half crosswise to make two 8-inch logs.

Cut each of those logs lengthwise down the middle to create 4 sections of dough that show the layers (see my photo above). You’ll repeat that with the remaining two tubes of dough so that you have 12 pieces.

Tightly roll up each piece of dough into a cinnamon roll shape. Make sure the cut side is up (it will also be on the outside of the roll). Tuck in the end piece and place each cruffin into a sprayed muffin tin.

Bake for 18-20 minutes until they are golden brown. Remove them from the oven, roll them in additional cinnamon sugar and enjoy!

They can be stored at room temperature in an airtight container for a few days or in the freezer for up to 2 months. That’s if there’s any left!

Share Your Thoughts...

Lastly, if you make Cruffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cruffins

Makes: 12 servings

Prep Time: 20 minutes Bake Time: 20 minutes

Total Time: 40 minutes

Ingredients

3 tubes (8 ounces each) refrigerated crescent roll sheets
6 tbsp unsalted butter, softened, divided
1 cup granulated sugar
1 tbsp ground cinnamon

Instructions

Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set asideWorking on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (I used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)

Spread 2 tablespoons of softened butter evenly over each sheet of dough.

In a small bowl, whisk together the sugar and cinnamon. Sprinkle 1/4 cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later.

Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each of those shorter logs in half lengthwise, giving you four sections of dough.

Repeat with the remaining two sheets of dough. You will have 12 sections of dough.

Working one section of dough at a time with the cut layered side facing out and up, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections.

Bake for 18-20 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Recipe from I Am Baker

Savory Ham and Cheese Bread Pudding

Francine — Wed, 20 Dec 2023 20:52:25 +0000

If you’re feeding a crowd on Christmas or New Year’s morning, try Savory Ham and Cheese Bread Pudding. It’s so tasty having a bunch of ham & cheese sandwiches baked together in an egg-based custard and can be made the day ahead. This recipe wins all the way around!

Using a nice Black Forest ham from the deli, grated Gruyère cheese and thick sourdough or Italian bread slices, a baked dish that can serve a group is created. Topped with a sprinkling of confectioner’s sugar, raspberry jam and arugula, this breakfast or brunch dish is sure to please.

Begin by buttering 4 slices of bread and spreading Dijon mustard on the other 4 slices. Top the Dijon with ruffled ham and grated cheese (lots of options will work…check out the recipe for ideas) and then place the buttered piece of bread on top of the cheese.

Cut the sandwiches into pieces as shown above. Fit the pieces of sandwich into a baking dish or a cast-iron pan. Make sure that the pieces are snug.

Whisk the milk, eggs, salt and pepper and slowly pour it over the sandwiches, trying to wet every slice of bread. Sprinkle the remaining cheese over the top and refrigerate for at least 1 hour or overnight preferably.

Bake the dish in a hot oven for 35-45 minutes. Sprinkle with confectioners’ sugar, add some arugula to the top and dollop raspberry jam over the dish. Don’t skip the jam…it makes this incredibly delicious!

Share Your Thoughts...

Lastly, if you make Savory Ham and Cheese Bread Pudding, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Savory Ham and Cheese Bread Pudding

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 35 minutes

Total Time: 50 minutes plus chill time 1 hour

Ingredients

8 large Sourdough or Italian bread slices, day-old recommended, pre-sliced or cut into 1/2-inch-thick slices
3-4 tbsp Dijon mustard
3-4 tbsp unsalted butter, softened
16 slices deli Black Forest ham, about 8 ounces
1 & 1/2 cups shredded Gruyère, Swiss, Emmental, Jarlsberg or old, white Cheddar, divided
2 & 1/2 cups milk, preferably whole milk
5 large eggs
Salt and freshly ground black pepper

For Serving:

Icing/Confectioners’ sugar
Raspberry Jam
Arugula, optional

Instructions

Grease a shallow baking dish, approximately 2.5 quarts, such as a roughly 9×13-inch oval baker. A 9×13-inch rectangle may be too big. A 10-inch top diameter cast-iron skillet would work well or alternately a 9-inch cake tin. You want the bread pieces to be very tightly together in the pan.

If your bread is fresh, lay out the slices ahead and let them stand on the counter for a couple of hours to dry out or alternately, place on a baking sheet and pop into a 325°F for 3-5 minutes, then let cool.

Lay bread slices out. Spread 1/2 of the slices with Dijon mustard and the other 1/2 of the slices with soft butter.

Working with the slices with the mustard, top with about 4 slices of ham, ruffling them up a bit, rather than laying flat. Sprinkle with about 1/4 cup of the shredded cheese. Top with the buttered slice of bread, with the un-buttered side up (like you’re making a sandwich). Repeat with the remaining slices.

Cut the “sandwiches” into small pieces (see Step-by-Step photos above this recipe to see how I cut my slices). Place the sandwich pieces into your prepared dish, nestling them up very close to each other and with the pointed ends or crust side up. Set aside.

In a large bowl or measuring cup, whisk together the milk, eggs, salt and pepper. Slowly pour the egg mixture over the sandwiches, being sure to pour a bit over each bit of bread. Sprinkle top with the remaining 1/2 cup of shredded cheese. Cover the pan with plastic wrap and chill at least 1 hour or overnight.

Preheat the oven to 350°F. Uncover the dish and bake until golden and the egg mixture is set, about 35-40 minutes. Remove and let cool 10 minutes. Sprinkle with icing/confectioners’ sugar. Top with a dollop of jam and arugula.

Chef’s Notes:

This bread pudding is drier than some bread puddings. As written, about 1/2 of the bread is soft and creamy and the top half is toasted and crispy. It complements the “sandwich” aspect of this dish nicely. That said, you can certainly add more egg/milk mixture if you prefer a wetter/softer bread pudding. Simply make more of the mixture using the basic formula of 1 egg for each 1/2 cup of milk. In all cases though, the top part of the bread should be above the level of the liquid.

If your bread slices are smaller than the ones shown here, simply make more of the “sandwiches”. If slicing the bread yourself, slice into no more than 1/2-inch slices. You don’t want the bread slices too thick.

Recipe from Seasons & Suppers

Banana Bread Scones

Francine — Tue, 28 Nov 2023 00:35:47 +0000

This delicious Banana Bread Scone is a wonderful addition to your scone choices! The scone is a cross between banana bread and a muffin with dark brown sugar and walnuts adding to the deliciousness of it. And while the brown butter icing is optional, do NOT pass on it! It makes the scone, IMHO!

And, these are quick to make. In under 45 minutes, you can have warm scones ready to serve!

For the holidays or any day, serve these tasty scones!

To make the batter, mash the banana with a fork in a measuring cup. You will need about 1/2 of a cup.

To the measuring cup, add a large egg and whisk until it is well combined with the banana.

Finally, add enough heavy cream to reach the one-cup level. Add the vanilla extract to the mixture and place the measuring cup in the freezer for 10 minutes.

Melt the butter in the microwave and let it cool a bit.

In a bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center of the mix.

After the cream has been in the freezer, pull it out and add the butter to the cream mixture and stir it until it gets lumpy.

Now, pour that into the well created with the dry ingredients and stir, mixing from the bottom, to be sure that all of the flour gets mixed into the liquid.

Pour the batter onto a work surface and knead it a bit to bring it all together into a 6-inch disc. Cut it into 8 equal triangles and place them on a sheet pan.

Brush the tops of the scones with cream and sprinkle coarse sugar over the tops.

Bake for about 20 to 25 minutes. Let them cool a bit.

If you are making the icing, brown the butter in a saucepan and combine it with the milk, powdered sugar, and vanilla. Drizzle the icing over the scones and enjoy!

Share Your Thoughts...

Lastly, if you make Banana Bread Scones, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Banana Bread Scones

Makes: 8 scones

Prep Time: 20 minutes

Bake Time: 22 minutes

Total Time: 42 minutes

Ingredients

For the Scones:

1/2 cup unsalted butter (1 stick)
1 medium-size very ripe banana
1 large egg
1/3 cup heavy cream, plus more for brushing
1 tsp pure vanilla extract
2 cups all-purpose flour
1/2 cup packed dark brown sugar
2 & 1/2 tsp baking powder
1/2 tsp kosher salt
1/4 cup chopped walnuts
raw turbinado or sanding sugar for sprinkling

For the Icing: (optional)

2 tbsp unsalted butter
3-4 tbsp milk
1/2 tp pure vanilla extract
1 cup powdered sugar

Instructions

For the Scones:

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Mash banana with a fork until fairly smooth and no lumps are left. Add 1/2 cup of the banana to a 2-cup measuring cup. Add the egg to the cup with the banana and whisk with a fork until well combined.

Add enough heavy cream to reach the 1-cup measuring line (the total amount for the banana, egg and cream will be 1 cup). Add the vanilla and stir well with the fork. Place the cup in the freezer for 10 minutes.

Place the butter in a microwave-safe bowl and cover it with a damp paper towel. Cook on high power for 50-60 seconds or just until melted. Remove from microwave and set aside to cool a bit.

In a medium-large bowl, combine the flour, brown sugar, baking powder, salt and walnuts. Make a well in the center.

After the cream has been in the freezer for 10 minutes remove and add the butter to the cream mixture, stirring with a fork until the mixture is lumpy.

Pour the banana mixture into the well in the flour bowl. Stir from the bottom up, with a sturdy spatula or large spoon, just until all of the flour is mixed in. The dough with be a little crumbly and a bit stiff.

Tip out the mixture onto a work surface knead it 2-3 times to bring it together. Pat the dough into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Then bake them from frozen.)

Place the triangles onto the prepared sheet pan, spacing them with several inches in between. Brush the tops with the cream and sprinkle with sanding (or raw or turbinado) sugar. Place scones in the oven and immediately reduce the temperature to 375˚F. Bake until the scones are golden brown and set, about 20-25 minutes. A toothpick inserted into the center of a scone should come out clean.

Transfer the scones to a wire rack to cool. Serve warm or at room temperature. Drizzle with the Brown Butter Icing, if desired, before serving.

For the Icing: (optional)

Place butter in a small saucepan and melt over medium-low heat. Continue to cook until butter starts to froth and turn brown. This will only take a few minutes so watch carefully. Allow it to cool for 10 minutes.

Add 3 tablespoons of the milk and the vanilla to the butter and 1 cup of the powdered sugar. Stir with a whisk until smooth.

Drizzle over the scones as desired. You may have extra icing.

Recipe from The Cafe Sucre Farine

Easy Peach Crumble Muffins

Francine — Thu, 03 Aug 2023 15:00:28 +0000

These Easy Peach Crumble Muffins are, well, easy, peachy, crumbly and delicious!! Encase them in a pretty muffin liner and they are also summery and show-stopping!

While we still have beautiful summer stonefruit, let’s make these amazing muffins. You can use nectarines if you prefer…either will work!

I love that this recipe doesn’t require a mixer. Just combine the melted butter and sugar in a large bowl. Add the eggs and then the buttermilk and vanilla. Stir until all of the ingredients are well mixed.

Sprinkle all of the dry ingredients over the top and combine with the sugar mixture. Fold in the peaches and divide between the muffin cups.

To make the crumble, combine all of the ingredients in a medium bowl and mix with a fork until the crumble forms.

Sprinkle each muffin with some of the crumble. Add a few extra pieces of diced peach on the top if you feel like it. Sit tight for about 10 minutes to let the muffins settle into the liners and then pop them into the oven.

Immediately lower the temperature to 375°F and bake the muffins until they are golden brown, about 15-18 minutes.

Let them cool for a bit and either serve them warm or room temperature.

Enjoy beautiful summer peaches while you can!

Share Your Thoughts...

Lastly, if you make Easy Peach Crumble Muffins, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Peach Crumble Muffins

Makes: 15 muffins

Prep Time: 20 minutes

Bake Time: 15 minutes

Total Time: 35 minutes

Ingredients

For the Muffins:

1/2 cup unsalted butter, melted and cooled
1 cup sugar
2 large eggs
3/4 cup buttermilk
2 tsp vanilla extract
2 & 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup diced peaches or nectarines, about ¼-inch pieces, plus extra for garnish, if desired

For the Crumble:

1/4 cup light brown sugar, packed
1/2 tsp cinnamon
1/2 cup all-purpose flour
4 tbsp unsalted butter, very soft

Instructions

Preheat oven to 425˚F. Spray 15 muffin cups generously with non-stick spray or line with muffin liners.

In a medium-large bowl, whisk the melted butter with the sugar until well combined. Add the eggs and stir. Add buttermilk and vanilla. Stir until all ingredients are well combined.

Sprinkle the flour, baking powder, baking soda and salt evenly over the top and stir with a folding motion until most of the flour mixture is incorporated. Gently fold in the diced peaches or nectarines using a rubber spatula. Scoop the batter into the prepared muffin cups , filling about 3/4 full.

Combine all crumble ingredients in a medium-size bowl (you can just wipe out the muffin bowl and use the same bowl if you want). Mix with a fork until crumbles form. (If crumble seems too wet and crumbs don’t form, add another tablespoon of flour and mix again with a fork.)

Sprinkle each muffin with a rounded teaspoon of the crumble. Wait 10 minutes before baking muffins.

Place muffins in the oven and immediately reduce the heat to 375˚F. Bake 12-18 minutes or until muffins are light golden brown and a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.

Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.

Recipe by The Cafe Sucre Farine