Easter Bread Baked French Toast

5 04 2016

My hubs fam makes a delicious Easter bread similar to the Italian sweetened bread, Panettone. This thick, dense bread is just perfect for baked french toast! And because the bread itself it already sweetened, you don’t need extra sugar. To make this casserole more savory for dinner, I topped it with breakfast sausage browned with a little cayenne before baking. Love enjoying breakfast for dinner, especially when leftovers can be gobbled up the next morning too!

Easter Bread Baked French Toast

The following makes a 9×13 casserole (compliments of This Girl’s Gotta Eat):

  • 8-10 cups cubed Easter bread (or Panettone or other sweetened bread)
  • 2 cups almond milk
  • 6 eggs
  • 1 Tbsp vanilla
  • 1 tsp cinnamon
  • Pinch of salt
  • 8 oz mascarpone or cream cheese
  • Butter
  • 1 lb ground breakfast sausage
  • Cayenne pepper

Butter the bottom and sides of a 9×13 casserole dish. You could also use non-stick spray.

With a whisk, beat milk, eggs, vanilla, cinnamon and salt in a large bowl until combined. Add the cubed bread and toss to combine. Pour bread and liquid in the greased casserole dish and add dollops of mascarpone or cream cheese all over and in between the bread. It doesn’t have to be perfect and if the bread starts to tear and get mushy don’t worry about it! Cover with foil and store in the fridge overnight, or at least 8-10 hours.

Brown the breakfast sausage with a little cayenne pepper, breaking up in small pieces as it cooks. Store in a covered container in the fridge until you’re ready to bake the casserole.

When ready to bake, top the casserole with the browned breakfast sausage and preheat the oven to 350. Bake uncovered for 50 minutes to an hour. I keep the sausage separate and only add to the top (rather than mixing it in) to keep it crispy, which adds another layer of texture to the baked french toast.

Top with your fav maple syrup before serving (my go to is organic maple agave syrup).


Multigrain Banana French Toast with Crispy Prosciutto

27 04 2014

This delicious brunch is a great combo of sweet and salty, thanks to the use of bananas in the french toast batter and the topping of crispy prosciutto. Treat yourself to a mimosa to round out this awesome french toast! Salute!

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 thick slices of day-old multigrain Tuscany bread, or whatever day-old thick bread you like
  • 2 overripe bananas, mashed
  • 1/2 – 3/4 cup skim milk, you could also use almond or soy milk instead
  • 1 heaping tsp vanilla
  • Good sprinkle of cinnamon
  • 1-2 Tbsp butter or butter substitute
  • 2 pieces, thinly sliced prosciutto, chopped
  • Organic maple agave syrup

Puree mashed bananas, milk, vanilla and cinnamon in a food processor or blender until smooth.

Melt butter in a large skillet over medium-high heat.

Dip bread slices in the banana-milk mixture, just enough to coat both sides – be careful not to over soak so the bread doesn’t fall apart. Add to the hot skillet with melted butter and brown on both sides, about 3-4 minutes per side, or until done to your likeness. I like my french toast a bit crispier, so I let mine go a little longer, which you can probably tell from my pics! 🙂

Meanwhile in a small skillet, add chopped prosciutto to a hot pan over medium and cook until crisp all over, tossing occasionally about 5 minutes or so.

To serve, divide french toast among plates and top with crispy prosciutto. Drizzle with organic maple agave syrup, and enjoy with a mimosa of prosecco and orange juice!

Purple Wheat Raisin Bread French Toast With Yogurt, Caramelized Bananas and Nuts

11 01 2014

This past week I was asked to test Orlando Baking Company’s True Grains, 100% whole grain bread. The first one I saw when I opened my package was their Purple Wheat Raisin Bread. Immediately I thought, let’s make a healthy breakfast!

On the weekends, breakfast can be magical! Hello…french toast, need I say more! But french toast can also be more dangerous than you think, often loaded with cholesterol, fat and sugar from excess syrup.

Here’s my healthy rendition…this purple wheat bread has the same nutrients as blueberries, is low fat and has a nutty taste, making it an excellent base for a healthy french toast. Add some spiced Greek yogurt for protein, fruit like bananas, nuts for some crunch, and you have yourself a great weekend breakfast that you don’t have to feel guilty about enjoying!

Thanks to Orlando Baking Company for reaching out – stay tuned for more posts on their other True Grains. Now, if I could only become a product tester full-time….  😉

Purple Wheat Raisin Bread French Toast With Yogurt, Caramelized Bananas and Nuts

Purple Wheat Raisin Bread French Toast With Yogurt, Caramelized Bananas and Nuts

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 large egg whites
  • 3/4 cup unsweetened vanilla almond milk
  • 1/4 tsp vanilla extract
  • Ground cinnamon
  • Salt
  • 4-6 slices Orlando True Grains Purple Wheat Raisin Bread (this bread is a little on the smaller side, so depending how hungry you are I’d average 2-3 slices per person)
  • 2 bananas, sliced
  • 1/4 cup plain non-fat Greek yogurt
  • Honey
  • Chopped nuts, whatever you have (almonds, pecans, walnuts)

Preheat oven to 200.

Whisk egg whites, almond milk, vanilla, a dusting of cinnamon and a pinch of salt in a shallow dish. Dip bread slices in the mixture until well coated. Since the bread is a bit more delicate, be sure not to over soak it.

Cook dipped bread in a large skillet sprayed liberally with non-stick spray over medium heat until browned on both sides. Transfer cooked bread to a baking sheet and keep warm in the oven.

In the same skillet sprayed with a little more non-stick spray, cook banana slices until browned.

While the bananas are cooking, mix Greek yogurt with a dusting of cinnamon, splash of vanilla extract and a little honey.

To serve, build a napoleon on two plates each with a layer of french toast, dollop of spiced yogurt topped with some caramelized bananas, then repeat layering…french toast, yogurt, bananas. Finish with a sprinkle of chopped nuts.

Breakfast Bread French Toast with Sautéed Brown Butter Bananas

18 02 2012

You only need a few ingredients to start your Saturday or Sunday morning off right with this simple and delicious french toast breakfast, compliments of This Girl!

Breakfast Bread French Toast with Sautéed Brown Butter Bananas

The following serves 2:

  • 2 bananas, peeled and sliced (this is a good recipe for using up ripe bananas)
  • 4 pieces of multigrain raisin walnut breakfast bread (I find these sliced loaves at the bakery in my grocery store and use the largest pieces for this recipe)
  • 4 Tbsp unsalted butter
  • 2 eggs
  • Good splash of milk (I use skim, but use whatever you have on hand)
  • Vanilla extract
  • Powdered sugar

Heat a large skillet over medium heat and melt about 2 Tbsp butter.

Whisk eggs, a good splash of milk and 1/4 tsp of vanilla extract in a large bowl. Next coat both sides of each piece of bread in the egg-milk mixture. Saute the bread until golden brown on both sides.

Meanwhile, melt the remaining 2 Tbsp butter in another skillet over medium heat. Let the butter continue to cook until golden brown. Then add your sliced bananas, making sure to swirl them around in the pan as they cook for about a minute. Add another 1/4 tsp vanilla extract and cook for another 20-30 seconds. Turn off heat and let stand until the french toast is done.

Dish out two pieces of french toast per plate, top with the sautéed bananas and brown butter sauce (dividing equally between plates). Finish with a sprinkle of powdered sugar on top and enjoy!