Baked Raspberry French Toast
My rainbow baby is turning 3 tomorrow, and as I’m in Windsor taking care of my mom, I had my family over for a Sunday brunch to celebrate my little man. It was so good! This dish is relatively new for my family. I made this once before for my parents and sister, but not everyone else (I have 3 older brothers as well and 7 nieces and nephews). They weren’t all here today, but most of my nieces and nephews were here, so it was great!
The best part for me, once breakfast was served, the house went quiet! 12 people, including a handful of kids and you could’ve heard a pin drop. Everyone was enjoying everything so much, they weren’t talking! 🙂 Winning! 😀
French toast bakes like this are so satisfying, in so many ways. I made everything last night and put it in the oven this morning! So easy! It’s almost like dessert for breakfast. You really must make this! Would be perfect for Christmas morning. 🙂
Baked Raspberry French Toast
Ingredients
- Butter to grease the pan
- 10 extra-large eggs
- 2 3/4 cups half-and-half
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/3 cup light brown sugar lightly packed
- 1 tablespoon pure vanilla extract
- 1 teaspoon grated orange zest plus extra for serving
- 1/2 teaspoon kosher salt
- 1 loaf of challah or egg bread cubed
- 1.5 pints of fresh raspberries
- Maple syrup for serving
Instructions
- Preheat oven to 350 degrees. Grease your dish with butter and set aside (I used a 9 x 13 x 2-inch oval baking dish). In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight*.
- Bake for 60 to 70 minutes, until the custard is set and the top is slightly browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes. Serve warm with maple syrup.
- Enjoy!!
Notes
Quick and Tasty Carbonara
I have tried many carbonara recipes over the years, as it’s one of my husband’s favorite comfort foods. This recipe is my favorite of any I’ve tried, and it’s the quickest! My daughter gobbled up her entire serving. She told me that she likes this pasta as much as she likes cotton candy. That’s saying something!
This past weekend, we had a lot of my family visiting, which was awesome, but we never got the chance to grocery shop for the week! Luckily, we had enough pantry items, that I managed to get our dinners done still. Today, while I was at work, I was wracking my brain as to what I could make us for dinner. I received my recipe of the day email from The Food Network, and that was my inspiration for dinner. I had eggs, bacon, pasta, parmesan cheese, and parsley. Thanks, Food Network!!
Quick and Tasty Carbonara
Ingredients
- 1 pound spaghetti dry
- 1/2 pound bacon organic, thick cut, cut into smalls strips
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 2 large eggs brought to room temp, cracked and whipped
- 1 cup of freshly grated Parmigiano-Reggiano plus more for serving
- 1 bunch of parsley finely chopped
- Salt & Pepper to taste
Instructions
- Preheat pan on medium to medium-high heat. Once hot, add bacon.
- Drain off excess fat once cooked, except for 1 to 2 tablespoons.
- At the same time, bring a large pot of salted water to boil over high heat.
- Once boiling, cook pasta to al dente in texture.
- Reserve 1 cup of the pasta water for later use.
- Combine the beaten eggs and cheese together and set aside.
- Once bacon has cooked, and has been removed from the pan, toss in the minced garlic into the olive oil and bacon fat and stir continuously for about 1 minute.
- Add your cooked pasta directly into the hot garlic oil mixture.
- Remove the pan from the heat and add the egg/cheese mixture slowly, mixing constantly, to prevent the eggs from scrambling.
- At this time, add in some of your reserved pasta water to help loosen up your sauce to the right consistency.
- Season with salt and pepper, if necessary.
- Add in your minced parsley.
- Enjoy!!
Prosciutto Egg Cups
I haven’t made a post in such a long time, I almost don’t know what to do! Almost. My husband, Michael, and I successfully completed the whole 30 program back in May. We did well! I was just talking to a friend today that is doing the Whole 30 and is struggling with food prep for the week, along with juggling work and life. It was definitely the hardest part of following that plan, and I cook a lot! I am also currently on leave from my ‘real’ job as a teacher. Cooking breakfast alone, the way I was cooking breakfasts while on the Whole 30, would’ve been such a struggle, if I had to also worry about getting out the door for work. I probably would’ve had to get up really early, and I don’t do really early very well. Kudos, Katie, you’re doing awesome!
These prosciutto egg cups are so easy and so tasty, they are the perfect brunch item for a large crowd! Granted, wrapping the prosciutto in the muffin cups can be a bit time intensive when you’re doing many, but it’s worth it in the end. Here’s what happened…
BEFORE you line the muffin cups with prosciutto, spray each cup with an olive oil spray. This step will save your life in clean up!
Crack one egg into each cup and season with salt and pepper.
Bake at 375 for 15 minutes and done! They will seem really loose and underdone, but just trust that they are done. Wrap that one around your brain!
Use a flexible spatula to help release the prosciutto from the sides of the pan and it should remove itself easily. If you’re on the Whole 30, or not, serve with a side of roasted sweet potatoes. Yummy!!
Here’s what you need to do:
Prosciutto Egg Cups
Equipment
- Muffin Tin
Ingredients
- Olive oil spray
- 1 slice of prosciutto for each cup you need
- 1 egg for each cup lined with prosciutto
- Salt & pepper
Instructions
- Preheat oven to 375 F.
- Spray muffin tin generously with oil.
- Line as many cups as you need with 1 slice of prosciutto for each cup.
- Crack one egg into each cup.
- Season with salt and pepper.
- Bake for 15 minutes.
- Enjoy!!
Notes
Hard Boiled Eggs
With Easter around the corner, I thought I would share how I have made hard boiled eggs for years. Â When I was a kid, I remember boiling the heck out of eggs, so that we could decorate them for the Easter Bunny. Â I never liked eating them. Â They were dry and kind of grey. Â Yuck! Â I didn’t realize there was actually a method to hard boiling the perfect egg! Â At least, back then. Â I decided that I didn’t like hard boiled eggs, until an ex-boyfriend of mine, well, he wasn’t an ex-boyfriend then, but now….you get the picture…gave me a signed copy of one of Ina Garten’s cookbooks. Â I remember reading in her tips beneath another recipe, how to properly hard boil an egg! Â I was curious, tried it, and have been making them this way ever since! Â Here’s what happened…
Start by bringing the eggs to a boil in cold water. Â You can boil as many eggs as you need. Â I used two for this because it was for my breakfast! Â Put enough water in the pot to cover the eggs. Once the water boils, shut off the element and leave the eggs in the water for 15 minutes. Â Drain water and cool a few minutes or until you can handle them.
This is the result of rolling the egg around on a hard surface to help release the shell. Â You will need to tap the shell twice before rolling to get the process started.
You can see from this picture that the shell itself came off in almost one piece.
Ta-dah! Â No grey-ish yolk! Yay!
Enjoy!
(Source:Â https://www.barefootcontessa.com/recipes.aspx?RecipeID=322&S=0)
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