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Overnight Pumpkin or Strawberry Cheesecake French Toast

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overnight pumpkin or strawberry cheesecake french toast 5d8b39352a3b9 - Overnight Pumpkin or Strawberry Cheesecake French Toast

These are my two favorite parts of the day: breakfast and dessert and the recipe I found is Overnight Pumpkin Cheesecake French Toast.

I then adapted it to make an Overnight Strawberry Cheesecake French Toast as I thought the red in the strawberries would be prettier.

Many people have family and guests come in town and stay overnight for Thanksgiving and Christmas, and they would like to be able to give them a hot breakfast the next day.

However, they also have to prepare the main meal for later in the day.

Here is a perfect solution!

You can make this french toast casserole the night before and put it in your refrigerator.

The next morning, take it out and bake it, and voilà:  you have a hot breakfast!

Because your family and guests have a full tummy, they will not keep bugging you to eat or asking, “When will dinner be ready?”

Pumpkin or Strawberry Cheesecake French Toast

Overnight Pumpkin Cheesecake French ToastFrench Toast with a pumpkin twist that can be made the night before!

  1. 3 ounces cream cheese, room temperature
  2. 2 tablespoons pumpkin puree
  3. 1/4 cup packed brown sugar
  4. 1/4 cup graham cracker crumbs
  5. 16 ounces (1 pound) day-old French bread (I had some two or three day old Panera Artisan French bread that I used. It’s a big, thick loaf of bread.)
  1. 4 large eggs
  2. 1/2 cup packed brown sugar
  3. 2 teaspoons pumpkin pie spice (I used 1 teaspoon as I like a lighter pumpkin flavor).)
  4. 1 teaspoon vanilla extract
  5. 2 cups whole milk
  1. With an electric hand mixture, beat the cream cheese and pumpkin puree until smooth.
  2. Mix in the brown sugar, graham cracker crumbs, and pumpkin pie spice.
  3. Cut the bread into 1/2″ slices.
  4. Make sandwiches with the pumpkin cream cheese mixture.
  5. Cut each sandwich into large bite size pieces.
  6. Spray a 9 x 13 inch baking dish with cooking spray, and place sandwich pieces in the dish.
  1. Whisk the eggs in a large bowl.
  2. Add the pumpkin puree and brown sugar.
  3. Whisk in the pumpkin pie spice, vanilla, salt, and milk. Pour over the bread in the baking dish. Press lightly down with your hands to coat all the bread with the egg mixture.
  4. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  1. Preheat the oven to 350°F. Remove the pan from the refrigerator and remove the plastic wrap. Press down to coat the top with the egg mixture that hasn’t soaked in. Bake for 35 – 45 minutes until set and hot in the middle. I baked closer to 45 minutes as I don’t like gooey french toast.
  2. Cool slightly before serving. Serve with maple syrup.

Pumpkin or Strawberry Cheesecake French Toast

Overnight Strawberry Cheesecake French ToastOvernight French Toast Casserole with a hint of strawberry

  1. 3 ounces cream cheese, room temperature
  2. 2 tablespoons strawberry puree (*directions below)
  3. 3 tablespoons white sugar
  4. 1/4 cup graham cracker crumbs
  5. 1/2 teaspoon cinnamon
  6. 16 ounces (1 pound) day-old French bread (I used French bread from my grocery’s store’s bakery.)
  1. 4 large eggs
  2. 1/2 cup strawberry puree*
  3. 1/4 cup granulated sugar
  4. 3/4 teaspoon cinnamon
  5. 1 teaspoon vanilla extract
  6. 2 cups whole milk
  1. With an electric hand mixture, beat the cream cheese and strawberry puree until smooth.
  2. Mix in the granulated sugar, graham cracker crumbs, and cinnamon.
  3. Cut the bread into 1/2″ slices.
  4. Make sandwiches with the strawberry cream cheese mixture.
  5. Cut each sandwich into large bite size pieces.
  6. Spray a 9 x 13 inch baking dish with cooking spray, and place sandwich pieces in the dish.
  1. Whisk the eggs in a large bowl.
  2. Add the strawberry puree and granulated sugar.
  3. Whisk in the cinnamon, vanilla, salt, and milk. Pour over the bread in the baking dish. Press lightly down with your hands to coat all the bread with the egg mixture.
  4. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  1. Preheat the oven to 350°F. Remove the pan from the refrigerator and remove the plastic wrap. Press down to coat the top with the egg mixture that hasn’t soaked in. Bake for 35 – 45 minutes until set and hot in the middle. I baked closer to 45 minutes as I don’t like gooey french toast.
  2. Cool slightly before serving. Serve with maple syrup. (*See my syrup below)
  1. I had frozen strawberries that I thawed and mashed with my potato masher.
  1. I poured some syrup into a bowl and added 1-2 tablespoons of strawberry jam. I heated the syrup for a few seconds and stirred it to break up the jam. We used this to top our french toast! You could have diced up fresh strawberries and cool whip available as toppings.

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Breakfast

Cottage Cheese Crepes

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While travelling to Alberta a couple months ago, I tried my very first cottage cheese crepes.

We had stopped at an Ukrainian restaurant for dinner, and my goodness; the food was amazing, and I knew I would try to recreate them once I got home.

The crepes at the restaurant were served with a dill sauce, so I had to make my own version to smother these cottage cheese crepes in too.

These cottage cheese crepes make a great side dish. Serve them up with sausage, cabbage rolls and maybe a bowl of borscht and voila! Ukrainian dinner!

Cottage Cheese Crepes Recipe

What you will need:

 Crepes:

  • 4 large eggs
  • 1 cup 2% milk
  • 1/2 cup water
  • 1 cup flour
  • good pinch of salt
  • oil
  • 4 Tbsp. butter; melted

Cottage Cheese Filling:

  • 2 cups, dry cottage cheese
  • two egg yolks
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • two Tbsp. whipping cream

Dill Sauce:

  • 2 cups heavy cream
  • 1 Tbsp. fresh chopped dill
  • salt & pepper to taste
  • cornstarch slurry (1 Tbsp cornstarch to 2 Tbsp. cream)

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Breakfast

Cafe Style Breakfast Sandwich Recipe

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A lightly toasted Sourdough English muffin, paired with a fried egg and melted Swiss cheese, back bacon and tomato.

A Sunday staple in our home, we cannot get enough of these simple and flavorful sandwiches.

Be sure to give these a try – pair it with a fresh cup of coffee and you are good to go.

In a small fry pan, crack eggs and cook over easy. Or until you yolk is cooked to your desire.

Add cheese to the eggs just before they are done cooking and melt cheese. Place back bacon on pan and heat

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Breakfast

Lemon Poppy Seed Muffins Recipe

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These lemon poppy seed muffins are just the thing to fill up your family in the morning with their bright citrus flavor.

I think it is fair to say that many of us struggle with time management.

When you add kids to the mix chaos can abound.

From finding homework or the lost left shoe there can be a million and one distractions from keeping up with your daily schedule.

I know personally we have spent half of a day looking for the right craft supply for a project that was due the following day.

After that adventure I knew I was looking for was to free up time the next morning to help haul in this amazing project to school.

Since we were going to be up late hot gluing,

I decided to whip up some muffins with the ingredients I had on hand.

When I found the poppy seeds I knew what I was going to whip up.

These lemon poppy seed muffins are just the thing to fill up your family in the morning with their bright citrus flavor.

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