1. If this is your first time on BYC, we suggest you start with one of these three options:
    Raising Chickens Chicken Coops Join BYC
    If you're already a member of our community, click here to login & click here to learn what's new!

breakfast recipes

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Katy, Sep 2, 2009.

  1. Katy

    Katy Flock Mistress

    Here's a couple of recipes I just entered for the cookbook. I thought I'd go ahead and post them here too.

    FRENCH TOAST CUSTARD
    Katy

    8-10 slices day-old french bread
    5 tbsp melted butter
    4 eggs
    2 egg yolks
    3 cups milk
    1 cup heavy whipping cream
    1/2 cup sugar
    1 tbsp vanilla extract
    1/4 tsp. ground nutmeg or cinnamon
    powered sugar



    Brush both sides of bread with melted butter. Place in a greased 9 X 13 pan. In a large bowl beat the eggs and egg yolks. Add milk, cream, sugar, vanilla and nutmeg or cinnamon. Mix well. Pour over bread slices. Cover and chill overnight. Remove from fridge 30 minutes before baking. Bake uncovered 55-60 minutes or until a knife inserted comes out clean. Cool 10 minutes before serving. Sprinkle with powdered sugar.


    STICKY BUN FRENCH TOAST
    Katy

    8-10 1" slices french bread
    5 large eggs
    1 cup half & half
    1 cup milk
    1 tsp. cinnamon
    1/4 tsp. nutmeg
    1 tsp. vanilla extract
    1 cup brown sugar
    2 tbsp light corn syrup
    8 tbsp butter



    Lay bread slices in a single layer in a greased 9 X 13 pan. Beat eggs, half & half, milk, spices and vanilla to blend. Pour mixture evenly over the bread slices. Cover and refridgerate 8-24 hours. Remove from fridge and make the topping. For the topping melt butter over medium heat with the brown sugar and the syrup, stirring to blend well. Spread the topping over the bread slices. Bake uncovered at 350 degrees until the top is browned and bubbly...about 45 minutes.
     
  2. DuckLady

    DuckLady Administrator Staff Member

    32,242
    920
    491
    Jan 11, 2007
    Washington State
    And here I was wondering what to make for dinner! [​IMG]

    ETA, I see you have to refrigerate overnight.
    Sigh. Maybe tomorrow.
     
    Last edited: Sep 2, 2009
  3. Tuffoldhen

    Tuffoldhen Flock Mistress

    7,505
    19
    301
    Jan 30, 2007
    WV
    Oh yummy, yup I will make this for DH. Thanks Katy!

    Will get out my real WV Maple Syrup for these! [​IMG]
     
    Last edited: Sep 2, 2009
  4. DuckLady

    DuckLady Administrator Staff Member

    32,242
    920
    491
    Jan 11, 2007
    Washington State
    I am making this for Thanksgiving breakfast!
     
  5. Katy

    Katy Flock Mistress

    I forgot I posted these!
     
  6. Tuffoldhen

    Tuffoldhen Flock Mistress

    7,505
    19
    301
    Jan 30, 2007
    WV
    We didn't forget, doing these during the holidays!
     
  7. DuckLady

    DuckLady Administrator Staff Member

    32,242
    920
    491
    Jan 11, 2007
    Washington State
    Oh my! I just got this ready to set overnight for tomorrow's breakfast.

    Katy, dear Katy, PLEASE tell me all the fat and calories that LAUGHED at me as I prepared this dish will evaporate while it is doing the overnight soak? [​IMG]
     
  8. Katy

    Katy Flock Mistress

    Quote:These are recipes you just have to not even think about a caloire count.....if you do, you won't be able to enjoy them!!! [​IMG]
     
  9. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    OMG those both sound divine!
    If I cannot wangle an invite to brunch somewhere, would it be wrong to make & eat them all by my lonesome? [​IMG]

    Ooh! Ooh!
    I had a thought:
    Could these be made & frozen unbaked?
    I am always looking for edible Chirstmas gifts.
     
    Last edited: Nov 26, 2009
  10. The Chicken Lady

    The Chicken Lady Moderator Staff Member

    16,153
    62
    361
    Apr 21, 2008
    West Michigan
    Terrie, how was it? [​IMG]
     

BackYard Chickens is proudly sponsored by