Blackberry French Toast Casserole

  

 A few weeks ago I made "Breakfast for Dinner" for my Dinner Swap meal.   So the weekend before, I tried two different baked French toast recipes to see which to use.  They were both actually good, but I found this one easier to multiply.  And I used my FAVORITE blackberry jam, which really makes the dish.  Little bursts of creamy cream cheese, good French bread, a little nutmeg and cinnamon all come together to make a mouthwatering breakfast...any time of day.

 

Blackberry French Toast Casserole (print recipe)
1 cup blackberry jam
1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1/2-inch cubes
4 large eggs
2 cups half-and-half
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1/2 cup firmly packed brown sugar
Whipped cream for serving, optional

1.  Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring occasionally.

2.  Place half of bread cubes in bottom of a lightly greased 9 x 13-inch baking dish.  Top with cream cheese cubes, and drizzle with melted jam.  Top with remaining bread cubes.

3.  Whisk together eggs, half-and-half, cinnamon, nutmeg and vanilla.  Pour over bread mixture, pressing slightly to get each bread cube soaked.  Sprinkle brown sugar over top.  Cover tightly and refrigerate 8 to 24 hours.

4.  Preheat oven to 325 degrees.  Bake, covered, 20 minutes.  Uncover and bake 15 to 20 minutes or until bread is golden brown and mixture is set.  Serve warm alone or with whipped cream.

Recipe adapted from Southern Living, November 2009

White Chocolate and Vanilla Bread Pudding

This. This is what we had for Christmas breakfast at our house. Along with scrambled eggs, sausage, clementines and hot grog. But for me, this was the star. I have had my eye on this recipe for almost two years. No idea what I was waiting for. It just seemed like a special occasion dish, so I guess I was waiting for Christmas.

It was amazing. It took about 1 1/2 loaves of challah bread from my grocery store. Unlike in some bread pudding recipes that have you soak the bread overnight, this recipe only soaks for about 10 minutes, enough for the bread to saturate but there was still a lot of liquid left in my bowl. I was afraid it would be soggy in the middle if I used it all, so I spooned all the bread into my baking dish, then poured about half of the remaining liquid over. It cooked up perfectly - moist and custardy but not soggy or raw-ish, which is the worst. And you can't have the worst on Christmas!

This is obviously an indulgently sweet treat, with all that sugar, cream, vanilla and white chocolate, so what a balancing delight it was to have just a few tart raspberries tossed in, to keep your palate in check.
White Chocolate and Vanilla Bread Pudding
10 cups leftover challah, brioche, or egg bread, cut into chunks or cubes
1 1/2 cups light cream or half-and-half
1 cup milk
1/2 cup heavy whipping cream
7 large eggs, lightly beaten
1 cup sugar
1/2 cup unsalted butter, melted
2 tsp pure vanilla extract
1 tsp ground cinnamon
2 tsp baking powder
1/4 cup all-purpose flour
1/8 tsp salt
1 cup coarsely chopped white chocolate
1/2 cup currants or frozen raspberries

Finishing Touches:
Confectioners' sugar and ground cinnamon, for sprinkling
Whipped cream
Raspberries

1. Preheat oven to 350. Lightly grease a 9 x 13 pan or baking dish.

2. In a large mixing bowl, place bread chunks. In a separate bowl, mix together light cream, milk, heavy cream, eggs, sugar, melted butter, vanilla, cinnamon, baking powder, flour and salt. Pour over bread and let stand 10 minutes or so to absorb. Fold in white chocolate and raspberries.

3. Spoon into prepared pan (if there is liquid left in the bowl, pour about half of it over bread.) Bake until firm to the touch, about 40 to 50 minutes. Dust top with a little confectioners' sugar and cinnamon. Offer with whipped cream and raspberries on the side, if desired.

Recipe from A Passion for Baking by Marcy Goldman
Click here for printable recipe

Chocolate Croissant Bread Pudding

This is definitely not one of the lighter recipes we've had on here. But it is lovely - very, very comforting and lovely. I had this tucked away to make for Christmas breakfast, but then my Mom said she was bringing over a Blueberry Bread Pudding for Christmas breakfast, and, well, you don't turn that down. (It was awesome by the way - I'll get the recipe.) So a few weeks after Christmas I was tired of working around a big box of croissants in my freezer, and it was time to make this.

If you can believe my irresponsibility I made this for a weekday breakfast, and man was it a treat, but really, honestly, this is a dessert. You could probably get away with it as a special occasion brunch - Valentine's? - but this is a dessert. The warmth of the cream, nutmeg, and chocolate on a palate of puddinged flaky croissants will make just about anyone feel special. Absolutely fabulous.Chocolate Croissant Bread Pudding
Unsalted butter for baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp ground nutmeg
6 croissants, cut into 1-inch pieces
4 oz. bittersweet chocolate, cut into chunks1. Heat oven to 375. Butter an 8-inch square or other shallow 2-quart baking dish.

2. In a large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

3. Using clean hands or a slotted spoon, transfer the bread and chocolate to the prepared baking dish.  DO NOT add the extra liquid.  Bake until set and a knife inserted in the center comes out clean, about 35 to 45 minutes. Serve warm or at room temperature.

Make ahead tip: Cut the croissants and chocolate, then store them at room temperature in separate plastic bags for up to 1 day.

Recipe from realsimple.com