Posts Tagged ‘bread’
This hearty breakfast casserole is easy to prepare and will completely satisfy with sausage, eggs, cheese, bell peppers, and a crouton base.
My laptop computer has been on the fritz lately. More than half of the time it freezes up doing even the simplest tasks such as opening Word. (Imagine my annoyance trying to work on this post.) I’ve scanned, rescanned, and cleaned out some files but nothing has helped. Granted it is pushing 7 years old but it spent 2 of those years not connected to the internet. That had to save it a little bit right? Either way, I have a bad feeling it is on its last leg and have begun baking up all the important files. I don’t think I could handle a scare like that after my USB incident.
Anyway, I am sure what you are really interested in is this breakfast casserole. It has the works for making up my favorite kind of breakfast casserole: sausage, egg, cheese, and bell peppers. Be aware the you must prepare it the night before and takes about an hour to cook, which is unsuitable for most weekday breakfasts, but perfect for weekends, brunch or even breakfast for dinner!
Want a warm breakfast treat or dessert without leftovers? This microwavable single-serving bread pudding is customizable to your cravings and ready in under 5 minutes.
I may not pay attention to college basketball with the dedication that I do to college football but I do enjoy a good March Madness! Although I find it almost pointless to watch more than the last 10 minutes, it is entertaining to fill out a bracket and then watch it unfold. Unfortunately Ohio State didn’t make it out of the first round, but I have faith in the remaining Big Ten teams. With one already in the Final Four, tonight will determine whether or not two more teams will join the ranks.
What does basketball have to do with this bread pudding? Absolutely nothing. Unless of course you stay up too late watching a game and need a quick, hot breakfast in the morning. Make it your own by mixing in your favorite things. I added chunky peanut butter and strawberry jam for a PB+J version and topped it off with a scoop of ice cream for dessert. Bread pudding is not only acceptable for breakfast but also dessert!
One year ago: Strawberry Stuffed Cupcakes
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
Did you remember to turn back your clocks yesterday? I changed mine right before I went to bed Saturday night which made me feel like I was going to bed crazy early. Although it will now get darker earlier, at least waking up early is a cinch. I find it difficult to wake up before the sun rises (and sleep when it up) so this will be good for me. But on to the food!
When it comes to comforting soup and sandwich pairings, tomato soup and grilled cheese is my go-to. So that slow cooker tomato-basil soup I shared last week? You better believe there was some grilled cheese action going on there too. But not just any ol’ grilled cheese, grilled cheese stuffed with macaroni and cheese! You can use any leftover (or fresh) macaroni and cheese you have on hand, but I used a spicy version and it was excellent.
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.
Don’t get bummed out by another review, because there’s a great recipe along with this wonderfully healthy bread! Food for Life introduces their new Ezekiel 4:9® Sprouted Flax Bread, made with freshly-sprouted, certified organic live grains and sprouted flax seeds throughout. It provides an excellent source of Omega 3 and 6 essential fatty acids (the “good” fats). And the 6 grains, legumes and seeds combine to create a complete protein containing all 9 essential amino acids, while decreasing the calories and carbohydrates found in the original grain.
Ezekiel 4:9® Sprouted Flax Bread is 100% flourless and free of conditioners, additives, artificial flavors, colors and preservatives. It is also made with filtered water with no added fat and is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each slice of contains 90mg of Omega 3, 5g of protein, 4g of dietary fiber and 18 amino acids from vegetable sources.
The bread itself was quite enjoyable. I especially liked the seeds around the crust as well as within the bread, but I couldn’t just stop there and eat bread just as bread. Continuing with the spirit of November’s “Better Nutrition Month”, I chose to make a healthier bread pudding along with the good-for-you seasonal flavor of pumpkin. The resulting mixture was so good I convinced myself it was healthy enough to each for breakfast instead of dessert. But for once that concept was not much of a stretch. Add maple syrup and pecans on top to seal the deal!
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
Did you hear that Alex of Yums and Loves just had a baby girl?! While she and her husband celebrate their new little one she has a few guest posters lined up, including myself. Head on over to her blog today to find out more!
BANANA PEANUT BUTTER BREAD PUDDING
Source: Adapted slightly from The Kitchn.