Overnight Baked French Toast

Overnight Baked French Toast
Recipe by Our Best Bites
8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (a little less if using table salt)
1 tablespoon vanilla extract
1 lb loaf of french bread
softened butter for greasing baking dish (2-3 tablespoons)
Topping
4 tablespoons packed brown sugar
4 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter
For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream
Crack eggs into large mixing bowl and whisk to combine.  Whisk in half and half and milk.  Add brown sugar, cinnamon, salt and vanilla.  Set aside.
Use softened butter to butter bottom and sides of a 9×13 baking dish.  Cut bread into  1 inch chunks and place in dish.  Whisk egg mixture one more time and then pour evenly over bread.  Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture.  Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine.  Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly.  Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees.  Remove plastic from dish and sprinkle topping evenly over top.  Bake for 40-50 minutes or until top is golden brown.  You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom.  *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes.  I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45.  Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares.  Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.

Cherry Danish Dessert

Breakfast Casserole

1/2 - 1 lb sausage (I bought the pre-cooked pre-crumbled kind --found near the hotdogs at the store)
1 pkg crescent rolls
1 C cheddar cheese, shredded
 10 eggs
1/4 C milk
1 T rosemary or oregano
1/2 t salt
1/4 t pepper

Heat oven to 400. Cook your sausage, (or use pre cooked). Unroll the crescent rolls and press into the bottom of a 9x13 pan, pressing seams together to make one large sheet of dough.

Spread sausage over the dough, sprinkle cheese over sausage, whisk all other ingredients together and pour over the top.

Bake for 15-20 until the crust is golden brown and the eggs are set.

Apple Dream Salad

2 pkg lemon jello
1 dash salt
3 T sugar
2 red apples, chopped (leave skin on)
1 banana
1 can drained crushed pineapple
1 egg
4 T sugar
1 T flour
pineapple juice (reserved from crushed pineapple)
1 pkg dream whip

Make jello according to package direction, and add 3T of sugar & dash of salt (can omit these, its optional), make in a glass serving bowl. Chill until syrupy. Add apples, bananas, and pineapple. Return to fridge until set. Cook egg, flour, 4T sugar and pineapple juice on stovetop until thick. Prepare 1 pkg dream whip. Fold into cooled egg mixture. Spread over jello, once it's fully set/firm.

Swedish Potatoes

6 large potatoes
4 oz cream cheese
1/4 teaspoon pepper
3/4 cup sour cream
1 1/2 teaspoon onion salt
2 tablespoon butter
1  topping:
1 1/2 tablespoon melted butter
3/4 cup soft bread crumbs

Cook potatoes.  Beat together with other ingredients.  Place in
greased casserole dish.  Mix butter and bread crumbs.  Sprinkle over
potatoes. Cover with tin foil and heat at 350 for 1/2 - 1 hour.  Can
be made ahead & reheated.

*Note*: I find that approx 7lbs of potatoes equals a double recipe (so 8oz cream cheese etc). I "whip" them in my stand mixer with the whipping cream attachment. Leave off topping to make gluten free.

(The Kennedy Klan favourite for special meals like Christmas, Easter & Thanksgiving.)

Mushroom Salad

From: Great Aunt Elinore Moody 1/2 C vegetable oil 2 T vinegar 2 T lemon juice 2 t salt 1 1/2 - 2 t basil leaves 1/4 t dry mustard 1/4 t pepper 2 cloves of garlic, crushed Quarter mushrooms and refrigerate in sauce. Make at least 12 hrs in advance.