Challah |

Slow Cooker Apple French Toast Casserole

Posted on January 7, 2013 by Kaitlin

I love recipes that make it easy to serve a bunch of people with minimal effort. A slow cooker is usually a go-to for those types of recipes but I’ve never considered using it to make breakfast before. The Ninja Cooking System is the perfect tool for it though. They sent over this recipe for an Apple French Toast Casserole and I couldn’t wait for the weekend to come so I could make it. This recipe makes 8 servings so it would be great for breakfast for a larger group but I also packed up the rest of my servings to reheat during the week. Ingredients: ½ cup butter 2 Granny Smith apples, cored and chopped 1/2 cup chopped pecans 1/2 cup chopped walnuts ½ cup packed brown sugar ½ cup pure maple syrup 1 loaf challah bread (about 1 pound), cut into cubes 6 large eggs 2 cups vanilla almond milk (or normal milk) 2 teaspoons ground cinnamon 1 tablespoon vanilla extract Pinch salt Confectioners’ sugar

Strawberry-Banana Stuffed French Toast

Posted on April 17, 2012 by Kaitlin

It’s spring! And spring means (among other things) that strawberries are back in season. So what better way to use them than for a delicious weekend brunch? This stuffed French toast uses strawberries three ways: fresh, in a strawberry sauce, and for an extra touch of strawberry goodness, in a strawberry jam. And because I love bananas, I threw in a couple slices of that as well. I found the strawberry sauce recipe here and my French toast recipe is based off of this post. Ingredients: 4 challah rolls 2 eggs, beaten 1/2 cup vanilla almond milk (unsweeted) 2 tablespoons sugar 1 1/4 cup sliced strawberries, divided 3 tablespoons honey the juice and zest of one lemon 4 ounces low fat cream cheese 1 tablespoon strawberry jam 1/4 teaspoon vanilla extract 1 banana, sliced 1 tablespoon butter Begin by slicing the challah rolls in half. In a large bowl, add the eggs, almond milk and 2 tablespoons sugar. Add the roll halves and mix to coat. Cover and refrigerate for one hour. one hour later Add 1 cup sliced strawberries, 3 tablespoons honey, and the lemon juice and zest to a bowl and mix to combine. Allow to stand for … Continue reading →

French Toast with Maple-Apple Compote

Posted on October 10, 2011 by Kaitlin

I love French toast. I may or may not have had dreams about Sabrina’s French Toast (in the Italian Market in Philly) but I always have a bit of eater’s remorse when I realize how many calories I managed to consume before 10 am. I must not be the only one, because Cooking Light had a lighter French Toast recipe that takes advantage of seasonal apples in their most recent issue. Ingredients (4 servings): Compote: Cooking spray 1 teaspoon butter 3 sliced and peeled Fuji apples 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon French toast: 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup 2% reduced-fat milk 1 teaspoon vanilla extract A pinch of salt 2 large eggs, lightly beaten 4 knotted challah rolls 2 teaspoons butter, divided Powdered sugar (optional) Prepare the apples. Peel the apples and slice into somewhat even sizes so that they cook evenly. If you cannot find Fuji apples, Cooking Light suggests substituting Liberty, Pink Lady, or Jonahold apples because they will maintain their shape while cooking. Heat a saute pan over medium heat and coat the pan with cooking spray. Melt 1 teaspoon butter and add the apples. Cook for … Continue reading →