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Maple Bacon French Toast Bake

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Maple Bacon French Toast Bake! Are you all drooling too? This is one spectacular weekend breakfast dish right here. A little sweet a little salty and a whole lot delicious! Crisp bacon and real maple syrup is a combo made in foodie heaven.

OH MY GOODNESS right?!?! How fantastic does this Maple Bacon French Toast Bake look?!?! This is one spectacular weekend breakfast that is oh so satisfying! A perfect balance of sweet maple syrup, tender challah bread and crisp salty bacon. This is what breakfast dreams are made of.  I am a huge fan of the sweet and salty combo so this is just perfection for a special treat. Weather its the weekend, a holiday brunch or heck even a breakfast for dinner thing… this is going to be a huge hit! …

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Pound Cake French Toast with Blueberry Compote

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Pound Cake French Toast with Blueberry Compote | LeMoine Family Kitchen . This recipe is so easy and absolutely heavenly! Perfect as a special breakfast or a quick dessert!

Are you thinking what I’m thinking?!?! Drool worthy isn’t it? Besides the fact that this Pound Cake French Toast with Blueberry Compote is incredibly tasty, it is also super simple! Whether you want to throw together a special breakfast or a quick dessert, this one is spot on! Buttery {store bought} pound cake covered in cinnamon and sugar then toasted up in a pan with butter… I mean, just YUM!!! The blueberry compote is just a few ingredients simmered until thickened and then poured overtop the pound cake. The combination is perfection. …

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Cinnamon Raisin & Apple French Toast Bake

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Is your mouth watering yet? I mean c’mon how amazing does this Cinnamon Raisin & Apple French Toast Bake look?!?!? Layers of cinnamon raisin bread, egg custard and lightly sautéed cinnamon apples! Whats not to love about that? I absolutely love the creamy texture of the egg base along with the sweet al dente apples and the crunch of the perfectly golden top layer! This right here is absolutely perfect for a weekend breakfast or brunch! …

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French Toast Souffle :: Guest Post

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French Toast Souffle
This morning I have a wonderful treat for you! Margaret from Margaret’s Morsels. Southern girl keeping things uncomplicated but delicious! Shes sharing a wonderful French Toast Souffle!!! YUM! 
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It’s nice to have a wide variety of recipes to choose from:  family favorites handed down through the generations; crock-pot recipes that cook all day; recipes that can be prepared in 30 minutes or less; recipes for comfort food that nourish the body and soothe the soul; recipes that can be assembled the night before and baked the next day.  The last category is a real timesaver, especially when you want to serve a nice breakfast.

Although not a souffle in the traditional sense, French Toast Souffle is a light airy dish that elevates French toast from ordinary to extraordinary.  Although the word “souffle” may sound intimidating, this recipe is really easy to prepare.  You don’t even need a souffle dish.  It’s baked in a 13 x 9 x 2-inch baking dish
French Toast Souffle
6 Servings
1 cup packed brown sugar
1/2 cup butter
2 Tbsp. light corn syrup
12 pieces sliced cinnamon bread
8 eggs, beaten
3 cups half and half or light cream
2 tsp. vanilla
1/2 tsp. salt
dash of cinnamon (optional)
In a medium saucepan, combine the brown sugar, butter and corn syrup; cook and stir until the mixture comes to a boil.  Boil uncovered 1 minute. Pour into a 13 x 9 x 2-inch baking dish, spreading to cover the bottom evenly.  If you’ve never worked with cooked sugar before, take it from me, it’s hot.  I have the scar to prove it!  Don’t touch the mixture with your hands and try to avoid splatters.  Pour the mixture in the baking dish, spreading it to cover the bottom completely.  It hardens fast so work quickly.

 

The original recipe used a loaf of cinnamon bread cut into 1-inch thick slices. I’ve never been able to find unsliced cinnamon bread so I substitute a loaf of sliced cinnamon bread.  Since the slices are thin, I use two slices for each serving. Arrange bread, two slices per serving, on top of the brown sugar mixture, inserting a toothpick to hold the slices together.
The remaining ingredients — eggs, half and half, vanilla and salt — are combined and poured over the bread.  For additional flavor, a dash of cinnamon can be added to the mixture, if desired.  Cover the pan and put it in the refrigerator overnight.
This is what it looks like after being
refrigerated overnight.
Preheat the oven to 350°.  Let the baking dish stand at room temperature while the oven preheats.  Bake uncovered for 40 to 45 minutes, or until the top is browned and puffed and a knife inserted near the center comes out clean.  Remove toothpicks before serving.  Refrigerate leftovers. When cooked, the brown sugar mixture melts and becomes a delicious sauce that can be spooned over the French toast in place of syrup.

 

Add some bacon and fresh fruit and you’ve got a meal that everyone will think you spent hours preparing!

French Toast Muffins

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I know, you just read the title and now need a minute to get a tissue to get that little drool spot… go ahead, i’ll wait…. Ok, lets bake!  These French Toast Muffins are tender and simple, what makes them over the top fabulous is the amazing french toast inspired top! These muffins are dipped into warm butter & syrup then into a cinnamon sugar mix!!!! Oh yes, this is an incredible muffin!

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