This weekend is one of my favorite weekends of the year. Not only is it starting to feel like fall, but it’s General Conference too. (If you don’t know what that is, we’re Mormon and basically it’s a weekend where our church leaders speak and it is broadcast on the BYU channel or online- or you can go in person if you’re in Utah). We usually have this for breakfast or a brunch inbetween sessions since I can make it the day before and just pop it in the oven.
It’s also nice for holidays or anytime you want a super quick hot breakfast that you can make ahead of time. Even my hubby who does not love eggs likes this. (I’m sure the bacon doesn’t hurt 😉
If you have a large group, you can double this and put it in a 9 by 13 inch pan as well, we’ve done that many times.
BREAKFAST STRATA
6-8 slices thick bread, crust removed and cut in 1″ cubes (8 cups)
1/2 lb mild italian sausage, cooked
1/2 lb bacon, cooked and crumbled (or extra sausage or chopped ham)
1 1/2 cups shredded cheddar cheese
2 cups milk
4 eggs
1/4 tsp salt
pinch black pepper
1 tsp dry mustard (I only use Coleman’s brand- it’s so much better)
Spray a 8 or 9 inch square pan or casserole pan with nonstick coating.
Mix the bread, meat, and cheese together and place in pan.
Beat eggs, milk, salt, and mustard together until well combined and pour over bread mixture in pan.
To make ahead you can cover and chill up to overnight at this point.
Bake at 325 degrees for 35 to 45 minutes. (If chilled, place in oven while it preheats so pan warms slowly).
Recipe adapted from my friend Holly P.
Ingredients
- 6-8 slices thick bread, crust removed and cut in 1″ cubes (8 cups)
- 1/2 lb mild italian sausage, cooked
- 1/2 lb bacon, cooked and crumbled (or extra sausage or chopped ham)
- 1 1/2 cups shredded cheddar cheese
- 2 cups milk
- 4 eggs
- 1/4 tsp salt
- pinch black pepper
- 1 tsp dry mustard (I only use Coleman’s brand- it’s so much better)
Instructions
- Spray a 8 or 9 inch square pan or casserole pan with nonstick coating.
- Mix the bread, meat, and cheese together and place in pan.
- Beat eggs, milk, salt, and mustard together until well combined and pour over bread mixture in pan.
- To make ahead you can cover and chill up to overnight at this point.
- Bake at 325 degrees for 35 to 45 minutes. (If chilled, place in oven while it preheats so pan warms slowly).
That looks good I have not tried this before.Belowe is a wonderful recipe:
Katie Schleicher’s Creme Brulee French Toast
Contributed by: Katie Schleicher
French toast is a breakfast (and brunch) staple. This tasty dish from Chew viewer Katie
Schleicher is perfect for Mother’s Day, Father’s Day or any Sunday.
1/2 Cup unsalted butter
1 Cup brown sugar
2 Tablespoons corn syrup
Loaf of Italian bread
8 eggs
2 Cups half and half
1 Teaspoon Brandy
1 Teaspoon Triple Sec
1/4 Teaspoon salt
1 Teaspoon vanilla extract
ingredients
steps ingredients per step instructions
1/2 Cup unsalted butter
1 Cup brown sugar
2 Tablespoons corn syrup
Melt butter in saucepan. Mix in brown sugar and corn syrup. Stir
until sugar is melted. Pour into 9 x13 baking pan.
Loaf of Italian bread Slice bread into equal slices and remove the crust. Place in baking
pan into single layer.
8 eggs
2 Cups half and half
1 Teaspoon Brandy
1 Teaspoon Triple Sec
1/4 Teaspoon salt
1 Teaspoon vanilla extract
Whisk together the eggs, half and half, vanilla extract, triple sec,
brandy and salt. Pour over sliced bread. Cover and refrigerate over
night.
In the morning, remove the dish and bring to room temperature and
preheat oven to 350.
Bake uncovered 35 – 45 minutes in preheated oven until puffed and
browned.
Serve with maple syrup and fresh whipped cream.
kitchenware
9×13 pan/ sheet
Mixing Bowl
Whisk
Measuring Cup (set)
Measuring Spoons
WEEKDAYS 1e|12p|c
Katie Schleicher’s Creme Brulee French Toast – the chew – ABC.com http://beta.abc.go.com/shows/the-chew/recipes/Creme-Brulee-French-Toa…
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