Wednesday, December 12, 2012

Yum!!! Try This!

I haven't done any food posts for a long time, so I thought some yummy recipes would be a fun post on this snowy day!  I was in the kitchen a lot this week, which I love and have missed since having a baby 3 weeks ago. I made lots of new things the past couple of days: Some turned out great, others not so much! Don't worry...I'm only posting my top three favs!
Disclaimer: I did not make up the Eggnog French Toast Recipe (I believe it's from, or the Fish recipe (Clean Eating Magazine).
The hot cocoa? My creation and my new favorite part of the day!

I'll start with the Eggnog French Toast Casserole. I've found that people either absolutely love eggnog, or they hate it. If you're an eggnog hater, move along to the next recipe!
This turned out so delicious, but it was a sad morning for me. I made it for our holiday breakfast at Bible Study yesterday morning, but I couldn't eat any (besides a bite to see how it tasted).
Without going into any detail, I'm on a strict diet, doctor's orders, for the next 1-2 months for post-pregnancy issues (nothing too serious-but serious enough to follow the rules!) I hadn't thought about the fact that this diet will carry through Christmas, which rules out all my favorite holiday foods.
 So. Sad.
Anyway, this casserole is not the slightest bit healthy, and includes basically everything I'm not aloud to eat. My one bite was a-mazing though! I highly recommend making this, then going for a 10-mile run to make up for it. Totally worth it:)

Start by greasing a 9x13 inch baking dish. Cut (16 oz) of a 
dense bread loaf into 1" pieces and place in the dish.
**Recipe calls for Brioche, but I couldn't find that where I live.
I used the firmest white loaf I could find. It worked just fine.

Next, mix together 7 eggs, 2 C eggnog, 1 C heavy
whipping cream, 1/4 C sugar, a dash of salt, 
1 tsp cinnamon, 1 tsp vanilla, and 2 tsp grated orange zest.

Pour mixture over the cubed bread and stir 
so that the bread is soaked.

I used Pumpkin Spice Eggnog for fun. Instead of cinnamon, 
I used pumpkin pie spice. (I'm a huge pumpkin-lover!)
Also, I increased all the wet ingredients
just a bit...I didn't think the bread was soaked enough,
 and I didn't want it to dry out baking.

Yum!!! Loooove eggnog!

Last, but definitely not least, is the streusel topping:
Using a pastry blender or fork, combine 
3/4 C brown sugar, 1/2 C cold butter, and
1 tsp cinnamon. Once mixed, add a cup of chopped pecans.
Add the topping just before baking.

You can make this the night before, or throw it together
in the morning. It doesn't take long to make, but I like doing
it the night before so all I have to do is turn on the oven in the morning!
Bake uncovered at 350 for 45-ish minutes.


I'll post the other recipes later, as my babies are now awake and needing breakfast...and so do I!

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