Strawberry & Banana Stuffed French Toast (approx. 8 slices)
- 1 loaf French bread
- 2 T strawberry jam
- 4 oz cream cheese, softened
- 1/4 c chopped strawberries
- 1/4 c chopped banana
- 6 eggs, lightly beaten
- 3/4 c milk
- 3 T butter or margarine
- 1 10 oz pkg frozen strawberries in heavy syrup, thawed
Cut bread into 1 1/2″ slices. Make a pocket in each slice by cutting slit from top of bread almost to bottom.
Make filling by combining jam, cream cheese, & fruit in small bowl.
Place heaping tablespoon on filling into each pocket. Press sides together to close the pocket.
Beat eggs & milk together. Soak bread pockets in the egg/milk mixture, turning to coat both sides.
Heat 2 tablespoons butter in large skillet over medium-low heat. Add bread pockets; cook until brown. Turn and cook other side. Remove and keep warm. Repeat with remaining butter and bread pockets.
Serve with thawed strawberry sauce.
Wildberry French Toast Casserole (serves 8)
- 5 c mixed berries (can be fresh or frozen, strawberries, blueberries, etc.)
- 3/4 c sugar
- 1 t cinnamon
- 1 large egg
- 4 large egg whites, beaten
- 1 c milk
- 1 t vanilla
- 1 loaf French bread, sliced
Preheat oven to 350 degrees.
In an oblong 2 quart casserole, place berries, sugar and cinnamon.
In a large bowl, combine egg, egg whites, milk and vanilla.
Add bread and soak for 5 minutes turning halfway through.
Arrange bread in one layer over berries. Sprinkle with additional sugar.
Bake for 25 to 30 minutes or until bread is golden.
Place bread slices on serving platter.
Spoon berry juice and berries over bread.
Spinach & Sausage Egg Bake
- 12 oz box Stouffer spinach souffle
- 1 lb Jimmy Dean sausage
- 2 T chopped onion
- 1 c shredded Swiss cheese
- 4 eggs
- 1/3 c milk
- 2 1/3 c milk
- 1 t dijon mustard
- Pepper to taste
- 14 slices thick white bread
Thaw spinach. Cook, drain and crumble sausage.
Cut crusts off of bread, and cut into 1 inch pieces.
Combine 2 1/3 c milk, dijon mustard, beaten eggs, pepper. Stir well.
Combine spinach, cooked sausage, onion, 1/2 c cheese, 1/3 c milk. Stir well.
Line bottom half of greased 9×13 pan with half of bread.
Pour 1/3 of egg mixture on top of bread.
Spread spinach mixture on top.
Top with remaining bread.
Layer remaining egg mixture on top.
Sprinkle with 1/2 c cheese.
Cover and let sit in refrigerator overnight, or go directly to next step.
Bake, uncovered at 350 degrees for 60-65 minutes until knife inserted in center comes out clean.