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BREAKFAST BREAD PUDDING

1/2 large loaf day old french bread, torn into small pieces
3 tbsp melted butter
1 lb Montery Jack cheese, shredded
1/4 lb. genoa salami, julienned
10 eggs
1-1/2 cups whole milk
1/3 cup white wine
3 large green onions, minced
2 tsp Dijon mustard
1/8 tsp coarse ground black pepper
1/8 tsp. red pepper flakes
1 cup sour cream
1/2 cup Parmesan cheese, grated

1) In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.

2) Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.

3) Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour. 4) Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.


SAUSAGE AND EGG CASSEROLE

1 lb sausage (may substitute ham or bacon)
5-6 slices bread, cubed
5 oz cheddar cheese, grated
5 eggs
2 cups milk
3/4 tsp dry mustard
Dash of salt

PREPARE THE NIGHT BEFORE: Brown sausage and drain. Place bread cubes in bottom of 9x13 pan. Add sausage and cheese. Mix in separate bowl the eggs, milk, salt & mustard. Add mixture to pan and set overnite in refrigerator.

IN THE MORNING: Bake at 350 degrees for 45-60 min or at 325 degrees for 50 minutes in glass pan. Enjoy!


CHEESE STRATA

12 slices white bread
1/2 c. butter or margarine
12 slices Old English cheese
2 cups milk
6 eggs
1/2 tsp dry mustard

Grease a 9x13 inch glass baking dish. Cut crusts off bread and cut each slice into 9 squares. Arrange 1/2 (6 slices) on bottom of dish. Top with 6 cheese slices that have also been cut into 9 squares each. Top with remaining bread and then remaining cheese. Beat eggs, add cooled melted butter, milk and mustard. Pour over bread and cheese. cover and set in refrigerator overnight. Bake, covered for 50 minutes at 350 degrees. Bake uncovered for 10 minutes. Will serve 12 to 14. (Julie Conn, 1999)

This one I have made and it is quick and easy and tastes wonderful! This recipe is from my very good friend, Julie Conn.


PINEAPPLE UPSIDE DOWN FRENCH TOAST

1/2 stick (1/4 cup) salted butter
1/4 cup brown sugar, firmly packed
10 oz can crushed pineapple in juice,well drained
(reserve 1/4 cup of pineapple juice and set aside)
2 large eggs
1 cup milk
1/4 cup half and half (or cream)
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp vanilla
8 - slices bread of your choice

Preheat oven to 400 degrees. In a saucepan melt butter over moderate heat and stir in sugar until dissolved. Add pineapple, stirring well.

In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla. Lightly grease a 13 by 9 baking dish and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture. Bake in middle of oven 20 to 25 minutes or until bread is golden.

French toast can be made a day ahead of time, covered and stored in the refrigerator.


BAKED OATMEAL

1/2 cup butter, melted
2 eggs
1/2 cup brown sugar
3 cups quick oats
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup coconut

Put all dry ingredients into a bowl. Make a well in center; add the remaining ingredients and blend well. Pour into greased 9x13 pan and Bake at 350 degrees 20 to 30 minutes.


GREEN EGGS AND HAM

Hee Hee Hee ... made ya look! There's no such thing as green eggs and ham - only in Dr. Seuss's book!


If you have a favorite recipe you would like to share, or if you have a recipe site you would like to add to my Recipe Links page, please send me an email. Make sure you tell me whether you want your name mentioned with the recipe or not. Thank You


Check out my other websites:
THE THIN GROUP and CJ'S PLACE.


~ Email CJ ~



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