Monday, May 17, 2010

Breakfast....It's What's For Dinner!

I love pancakes and bacon and waffles and french toast and hash browns and scrambled eggs. But who has time to make any of that stuff in the morning? Not me! So sometimes, not too often, I love to have breakfast for dinner.

Well, compliments of my church newsletter, here are two recipes that will make it worthwhile to get out of bed in the morning...even if you don't plan on eating them until dinner. They are bonafide hits! Make the french toast the night before and pop it in the oven when you get home.

The bacon sounds a little out there and it is...out of this world, that is! You'll love it!

French Toast Casserole with Maple Syrup and Confectionery Sugar Dusting

1 9x13 pan, 12 servings
(1) 1 lb. loaf french bread, cubed into 1 1/2" chunks
(1) 8 oz. cream cheese, cubed
(8) large eggs
2 1/2 c. whole milk
3/4 c. sugar
6 T. butter, melted
1/2 c. pure maple syrup (divided)
1/4 c. sifted powdered sugar, for dusting


Spray a 9x13 glass baking dish with cooking spray. Place half the bread cubes into dish and evenly distribute cream cheese chunks over bread. Top this with balance of bread. Whisk 1/4 c. maple syrup, eggs, milk, sugar, and melted butter and pour over bread, pressing bread with spatula to soak up egg mixture. Cover and refrigerate several hours or overnight.

Heat oven to 350 degrees F. Bake uncovered 45 minutes or until lightly browned. Let cool slightly. Drizzle top with reserved maple syrup, then dust with powdered sugar and serve.

Strawberry Glazed Bacon

8 servings; 2 strips each


1 lb. thick sliced bacon; about 16 slices
6 Tbsp. strawberry preserves
2 tsp. orange juice


Heat oven to 450 degrees F. Line large, rimmed baking sheet with foil, then lay out bacon in single layer. Bake 12-14 minutes until lightly browned.

Combine preserves and juice. Remove excess drippings from bacon and spread preserve mixture over bacon. Bake additional 3-5 minutes or until crisp.

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