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Ultimate Breakfast Casseroles – Part 3: The French Toast Casserole December 22, 2020

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts, Classic Recipes by Type, Holidays.
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So, if you have tried the Big Breakfast Casserole or Shannon’s Quiche Cups and want a changeup, here is a good alternative – the French Toast Casserole. It is a little sweeter and less savory but has plenty of eggs for protein. Everyone has a version of this recipe, but there is a reason for that.  It is very good and very easy to make. 

Serves:  12

Ingredients:

  • 1 baguette, sliced about 1/2 inch thick
  • 8 eggs
  • 1.5 cups milk
  • 1 cup half and half
  • 2 tbsp. sugar
  • 1 tbsp. vanilla extract
  • 1 tsp. cinnamon
  • For the topping
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/2 cup walnuts
  • 1/2 cup golden raisins
  • 4 tbsp. butter

Procedure:

  1. Grease a 10” x 14” baking dish and carefully arrange the bread slices.  You should be able to get two layers with one baguette.
  2. Mix together eggs, milk, half and half, sugar, vanilla, and cinnamon and pour over bread.
  3. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  4. When ready to bake, preheat oven to 350 degrees.  Let the dish warm to room temperature while the oven preheats.
  5. To prepare the topping, combine the brown sugar and flour in a mixing bowl. Cut the butter into small pieces and add to the sugar flour mixture.   With your fingers or a fork, cream butter into the flour-sugar mixture until it resembles oatmeal.  Mix in the walnuts and raisins and spread the topping over the bread and egg mixture. 
  6. Cover with foil and bake for 25 minutes. Uncover and bake for another 25 minutes or until golden brown and puffed up like a soufflé.
  7. Serve with maple syrup, jam or marmalade.  A cold glass of Sancerre can really add a pleasant touch.

If you have any left over, simply wrap in aluminum foil and store in the fridge for up to 4 days. Reheat in the oven at 350 degrees for 15 minutes. You will be surprised at how good it tastes when reheated.

During the Holidays, this dish makes a great “Breakfast Appetizer”. Cut the casserole into 1″ x 3″ strips, put on a pretty plate and walk around the room and serve.

Ultimate Breakfast Casseroles – Part 2 Shannon’s Quiche Cups December 16, 2020

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts.
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Beautiful Presentation with Fancy Muffin Cups

Shannon is a longtime friend and excellent cook.  She taught us how to make these incredible breakfast treats when we visited her in Colorado in 2017.  These little cups are extremely versatile.  If you are having a fancy breakfast, they really fill the bill and you will get lots of comments.  Kids and grandkids also love them.   They take a little time to make, but they are worth the trouble.

(more…)

Ultimate Breakfast Casseroles – Part 1 The Big Breakfast December 11, 2020

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts, Classic Dishes by Country/Region.
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This is the beginning of a four part series on great breakfast casseroles, which we will release over the next two weeks to make your Christmas or Hanukkah season perfect. Make sure you sign up to Follow Blog via Email so you receive the rest of the series.

Remember the McDonald’s Big Breakfast?  This recipe reminds me of that in an easy to serve casserole format.  It is as complete a meal as you could want.  And, when it comes out of the oven it is golden brown and puffy like a quiche.   The crowd will go wild. 

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Homemade Corned Beef Hash May 23, 2017

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts.
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Corned Beef Hash

If you want something special for breakfast, this is the dish.  I have always loved corned beef hash, even the canned varieties.  Recently, while staying at the Greenbriar Hotel in White Sulphur Springs, West Virginia, I had their famous homemade corned beef hash with two poached eggs on top.  It was outrageously good and I became committed to reproduce the dish at home.  While I won’t claim to have surpassed the Greenbriar, I think you will find this recipe very good.

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Hangtown Fries April 28, 2017

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts, Diary of a Wandering Foodie, Fun Stuff.
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DSC_0206

Hangtown Fries served with Homemade Corned Beef Hash


A friend of mine, who also happens to be a Federal Judge, invited me to breakfast last week and served Hangtown Fries.  This exceptional dish is basically bacon, eggs and fried oysters, and it has a very interesting history. (more…)

Scones – We’ve Done Some Great Things with the British Classic October 18, 2016

Posted by Bravado Cooking for Men in Classic Breakfasts, Classic British Dishes.
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1 comment so far

 

Scones - Sweet with Chocolate and Cranberries

Scones with Chocolate Chips and Cranberries

A friend suggested an article on scones.  She was thinking colder weather, the warm and cozy feeling of something baking in the oven, maybe something nice and hot to drink.  Whatever.

Strangely, my thoughts drifted back to my high school days and what would have happened if I told my buddies that I wanted a scone.  There would have been pushing and shoving.  I would have been the endless butt of jokes for days, with pinkies sticking out in the air as if holding some imaginary cup of tea.  I can hear them asking, oh so sweetly, if I wanted some clotted cream or maybe some petit fours. (more…)

Granola – An American Classic May 18, 2016

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts.
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2016-05-15 11.39.33

Maybe the Europeans might claim title to the inventors of granola.  They have something called Muesli in Switzerland.  However, in my mind granola is a truly American classic.  Invented in California in the 60’s by hippies and Seventh Day Adventists, it has grown non-stop ever since.  Rolling Stone has the full history on-line at:  a-social-history-of-granola

The exciting thing about granola is that it is soooo easy to make at home.  Once you try it, you will probably never get the store bought stuff again.

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Cinnamon Rolls – Recently Named an American Classic May 3, 2013

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Breakfasts.
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Cinnamon Rolls

Cinnamon Rolls

I really think that cinnamon rolls are an American classic dish, but maybe I’ve been brainwashed by Cinnabon.  The best test might be random interviews.  If we stopped 20 people on the street, would all of them know about and like cinnamon rolls?  I thought about carrying out the experiment, but why waste the time – we know what the answers will be.   As a world renown food blogger, I will put my reputation on the line and officially proclaim cinnamon rolls an American classic.   Comments please. (more…)

Back to the French Classics – Pain Perdu or French Toast June 23, 2012

Posted by Bravado Cooking for Men in Classic Breakfasts, Classic French Dishes.
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Classic French Toast

Sometimes we call something by a certain name for so long that we really forget what it is all about and the name bears no resemblance to the real thing.  For example, I call my wife “sweetheart”.  French toast is another good example.  We have to peel away the layers of alteration and adulteration in order to find the true essence.  This is what Bravado chefs do – we constantly seek truth and beauty (and a good Cabernet); we want to stop the silly meddling with the classics and get back to basics. (more…)

The Tortilla Española April 2, 2012

Posted by Bravado Cooking for Men in Classic Breakfasts, Classic Recipes by Type, Classic Spanish Dishes.
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Tortilla Española

In the last few weeks, we have been working on French classics.  Let’s take a break this week and look at a great Spanish favorite – the tortilla Española.  Wherever you travel in Spain, you will find this dish in every bar and restaurant. (more…)

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