French Toast Casserole

Looking for something to make for Sunday morning and you're tired of omelets and toast?  I have guests visiting this weekend and wanted to try this recipe out.  The inspiration came from my mother-in-law who makes a French toast casserole every so often.  I found a recipe on http://www.foodtv.com/ 's website courtesy of Ms. Paula Deen.  It was fantastic, but when you're dealing with Paula's recipes, there is no doubt that they will come out great. 

I made a couple of changes in the recipe, including only making 1/2 of what it  called for since I was cooking for 3, not 6.   The changes are in the recipe below, but if you are a stick by your guns Paula fan, then I shall refer you to the website.  ALSO, this is a make the night before recipe, so make sure that you prepare for that.   

French Toast Casserole
Serves 4 hungry folks

4 eggs
1 cup of 1/2 and 1/2 (Ouch, right?  If you are watching the calories, sub in fat free or even milk here)
1/2 cup milk
2 TBsp sugar
1/2 tsp vanilla extract
1/4 tsp cinnamon
Dash of salt
1 loaf of raisin-cinnamon bread, any brand
Maple syrup

Topping: 
1 stick of butter (Double ouch.  Cut this in 1/2 or even 1/4 and it should still work well)
1/4 tsp cinnamon
1/2 cup chopped walnuts or pecans
1/4 cup brown sugar

In a 9X9 baking dish, layer the raisin-cinnamon bread, overlapping pieces a bit.  I was able to fit 10 pieces.  In a bowl, mix eggs, 1/2 and 1/2, milk, cinnamon, sugar, and salt.  Whisk until blended, but not too bubbly.  Pour over bread making sure to cover each piece.  Cover with foil and place in refrigerator overnight. The bread will soak up all the goodness....

The next morning, preheat the oven to 350 degrees and mix the butter, cinnamon, nuts, and brown sugar.  Cut butter into small pieces while combining.  I find that a pastry cutter or two knives criss-crossing works best.  Sprinkle topping on top of bread and cover with foil.  Bake in preheated oven for 30 minutes, uncovering the last 5 minutes of baking.  While still warm, serve individual pieces with warm syrup.

You will love, love, love this breakfast item.  Also, if you can't get raisin bread, try a French bread.  It should work equally well.   

Can I interest you in a Waffle?

You all know you have one. That waffle maker that you registered for. The waffle maker your Aunt Eunice bought for your wedding day. The waffle maker that you pledged you make fresh waffles for your new husband every Saturday or Sunday morning. It's now the waffle maker that sits in the back of your kitchen cabinet collecting dust along with the other miscellaneous appliance that you thought you couldn't live without while registering at Macy's. Mine is the stick blender which I keep toting from place to place as I've convinced myself that I might need it to make soup some day. ANYWAYS.....

I have an easy waffle batter that everyone in your house will enjoy. Granted, it's not as easy as L'eggo my Eggo, but when you are limited like I am, you'll be be happy that you mixed up the weekend breakfast routine. And, your waffle iron will thank you.

This recipe is partly from my standard red Betty Crocker cookbook and partially from my own need to incorporate cinnamon where I can in my day. Oh, and if you need to purchase one cookbook, buy this one!!! It was invaluable to me when I first started cooking here in Tunisia.

Weekend Waffles
2 large eggs
2 cups of flour (you can use all purpose or whole wheat here)
1 and 3/4 cup milk
1/2 cup vegetable oil (OK, I never said these were healthy waffles. I have subbed in melted butter or margarine. Use the lesser fat/cholesterol variety if you want.)
1 Tbsp granulated or brown sugar (Brown sugar is nill here on the local market and I do buy mine at the commissary or through Netgrocer. Granulated sugar works just fine.)
4 tsps of baking powder
1/4 tsp salt
1 shake or 2 of cinnamon (You could also use nutmeg here)


1. Fire up the waffle iron.
***Tip: Before heating up the iron, place a towel or paper towel underneath for any excess batter drippings. Cleanup is a breeze!***
2. Beat eggs in a large bowl with whisk until fluffy. Beat in remaining ingredients.
3. Pour 2/3 cup of batter onto the heated waffle iron or the recommended amount for your waffle iron. I've found that this might be a trial and error sort of thing.
4. Close lid of waffle iron and bake for 5 minutes OR recommended time. My waffle iron has a red light/green light function which is nice.

Serve immediately with butter and syrup, fresh fruit, peanut butter, or Nutella. Yes, they have Nutella here at the local market.

These waffles freeze extremely well and can be toasted straight from the freezer later in the week. To freeze, leave waffles out on a cookie cooling rack for a couple of hours. Place in freezer tight bags and flat in freezer.

Voila! Now you have no excuse to have cereal on Saturday morning.

Going Bananas Bread

So you bought bananas last weekend and no one in the house has touched them. While your valiant effort for your family to eat healthy was a bust, your bananas don't have to be. Some of you may know this trick for using up brown 'nanas. It's personally one of my favorites and makes a great quicky b-fast for your hubby.

Speaking of hubbies, I made banana bread for mine on our first date 14 years ago. That batch was so undercooked, it's a miracle he kept dating me! This recipe is my redemption for that underbaked loaf and has only failed 1X which I will explain later.

I have been able to find most of the ingredients locally with the exception of the vanilla. In Tunis, I have been told of vanilla powder but have not been brave enough to try it. You might want to check out http://www.joyofbaking.com/Vanilla.html for additional information.

1 stick margarine/butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
4 small bananas, mashed (I have used fewer and the recipe turns out fine)
1 3/4 cup flour
1 tsp baking soda
1/4 cup sour cream (For those of you w/o sour cream, you can try a thick natural greek yogurt or even a creme fresh for this. I have also used a product called raieb which is usually substitued in other recipes for buttermilk.)

Cream margarine/butter with sugar. Add eggs and bananas, mixing well. Add dry ingredients, then sour cream and vanilla. Pour into greased/floured large loaf pan and bake at 350 degrees for 50 minutes. Bread is ready when inserted knife comes out clean. Let rest in pan for 10 minutes.

The first time I made this recipe here, the bread came out so flat. I would recommend using a little more baking soda if this happens to you, even if it's just a 1/2 to 1 tsp more. It could make all the difference.

Enjoy and if you have any info on the vanilla powder vs extract, please send a comment!