Set aside your sweet french toast and pile up on the savory for breakfast with this ham florentine stuffed french toast. Like a a grown-up ham and grilled cheese sandwich, but for breakfast!
Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!
Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?
And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.
One year ago: Thanksgiving Dinner for Two
Two years ago: Buckeye Cupcakes
Three years ago: Apple Blackberry Pie
Happy Christmas Eve! Here’s a great breakfast recipe to prepare for breakfast tomorrow morning – eggnog french toast. Substituting eggnog for milk makes this fresh toast festive and perfect for Christmas morning (or any winter morning).
One year ago: Turkey Sloppy Joes with Kale Chips
Happy Thanksgiving! Or as I like to call it, Fat Kid Day! It also just so happens to be National French Toast Day so before you dig into that turkey, how about some breakfast? I was a bit sad to discover that I only have 5 recipes total for french toast. Disgraceful after 3 years of blogging. I’ll have to work on that, but in the meantime check out these yummy options to start the day:
This whole writing business is slowly coming to an end. My advisor told me that the first draft of my my intro was “exceptionally well written” and did not have many suggestions or comments (he cannot actually edit anything since it’s my dissertation). All I have to do now is clean up one more research objective chapter and then compile my discussion chapter. Oh but then I have to do all the annoying formatting! I purposely scheduled my defense for the end of September in order to give me the recommended 5 weeks for format reviews, as the finished product is due November 1st.
I know you are probably thinking, “how bad can it be?” but it really does involve a lot of tedious work that takes a lot of time. So much so that I know several students who pay to have it done for them, saying that the $45/hour (averaging around $400) they paid was worth every dollar. I will admit that if I had an extra $400 lying around, I would do it in a heartbeat. Imagine how much more time I could dedicate to applying for jobs during the month of October instead of fiddling with all that formatting? Consider this rant my not-so-subtle graduation present hint.
But I digress… let’s make breakfast. French toast waffles are exactly what they sound like: French toast cooked with a waffle iron. just the kind of simplicity I need these days. And you can use any kind of bread you prefer, in fact next time I am going to use cinnamon-swirl bread. I do what I want!
P.S. It’s have to believe it has been 12 years since the attacks on September 11th, 2001. I can only imagine the pain that lingers for those who lost loved ones on that day.
It’s time for peanut butter stuffed french toast, dipped in a cocoa egg mixture. Which must not to be confused with my peanut butter french toast with chocolate syrup, which was made with peanut butter bread and then had a chocolate-maple syrup drizzled over it. Today’s french toast is much more peanut buttery. The filling is similar to the inside of a buckeye candy (which is peanut butter, powdered sugar, and butter), and since it has a chocolate coating on the outside as well I was tempted to name it “Buckeye French Toast”.
Today’s game is versus UAB at home in The Horseshoe. But it is only going to be aired on The Big Ten Network, so I will be unable to view it. However, I will be watching the Michigan versus Notre Dame game. It feels so wrong to cheer for that state up north, but I’ve gotta support my conference (didn’t I have this struggle already once this year when they played Alabama?).
I am really enjoying overnight breakfast recipes that you bake in the morning. Check out my latest favorite over on Beantown Baker today. I am guest posting for her while she is off on an adventure and soon I will be on my own with guest posters for you to enjoy as well!
BAKED BLUEBERRY FRENCH TOAST WITH STREUSEL TOPPING
Source: The Yummy Life
One year ago: Chick’amole Salad Sandwich
While frequently cooking for one, finding ways to re-purpose leftovers becomes a necessity. Otherwise things spoil or you grow tired of eating the same thing every day for a week. And sometimes your freezer is already too full of whatever you got sick of eating last week.
Not that I really have any problem eating an entire loaf of banana bread on my own, but figured it would be fun to change up the form in which I ate it in the morning instead of just toasted with some butter on top. Along comes this recipe from Jessica over at How Sweet It Is, prepared just like traditional french toast but with banana bread slices. I could’ve had this for dessert I loved it so much.
This rich breakfast treat was much needed in order to compensate for working such long hours the past month. Oh and don’t let the weekend fool you, lab work does not go away just because the day of the week starts with an “S”. I’d say I am almost done with this stint of icky-ness but another is surely to pop up once completed.
Oh, don’t forget the banana slices and whipped cream on top!
One year ago: Sweet Potato Fries
BANANA BREAD FRENCH TOAST
1/2 loaf banana bread (about 6 slices)
3 large eggs
1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp cinnamon
Butter for the pan
- Slice banana bread to desired thickness.
- In a bowl, combine eggs, vanilla, cream and cinnamon, whisking until combined.
- Heat a griddle or large skillet over medium heat and brush with butter. Dip each slice into the egg mixture for about 30 seconds to coat completely, then place on the buttered surface. Cook until golden and somewhat crispy, about 2 minutes per side.
- Serve with sliced bananas, fresh whipped cream, and syrup.
Source: How Sweet It Is
After the peanut butter and jelly sandwich for lunch, I figured out another reason why you should make peanut butter bread = peanut butter french toast for breakfast! And while I was at it, how about some chocolate maple syrup to pour over the top? I think I hear an unhesitant yes. So come on over, I’ll cook you breakfast.
I almost made a Nutella maple syrup, but I kept true to the chocolate and peanut butter marriage instead. Darn, guess that means I’ll have to come up with something else for the Nutella syrup O:-). Someone’s gotta do it.
8 (1/2 inch) slices day old peanut butter bread (left out overnight)
1 cup milk
1/4 tsp cinnamon
4 Tbsp unsalted butter
1 recipe chocolate maple syrup (below)
Dry roasted peanuts, garnish
- In shallow bowl, whisk together the milk, eggs, and cinnamon. Dip bread into mixture, allow to soak momentarily.
- On a flat pan over medium-low heat, melt 1 Tbsp butter. Place two slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and repeat with remaining slices. Serve immediately with chocolate maple syrup.
1 cup real maple syrup
4 Tbsp cocoa powder
4 Tbsp unsalted butter
- In a small saucepan over medium, heat the syrup until hot. Remove from heat and whisk in cocoa powder and butter until cocoa is incorporated and butter is melted. Serve warm.
Source: The Spiffy Cookie original