CAFE OLE RECIPES

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OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE RECIPE | ALLREC…



Overnight Blueberry French Toast Casserole Recipe | Allrec… image

I made this for Christmas morning brunch, perfect to put in the oven and go open presents while it bakes. You can top with syrup or whipped cream or nothing at all. I found several different recipes similar to this one, but none had everything I wanted to do with it, so I thought I'd try to make my own. I think it is a very good start, but please, let me know what you think!

Provided by Joshua Dunham

Categories     Breakfast Eggs

Total Time 9 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 10 servings

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
2 tablespoons milk
1 tablespoon vanilla extract, divided
2 cups blueberries, divided
2 loaves French bread, cubed
2 cups milk
8 eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
  • Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
  • Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

Nutrition Facts : Calories 494.1 calories, CarbohydrateContent 71.7 g, CholesterolContent 177.6 mg, FatContent 14.6 g, FiberContent 3 g, ProteinContent 19.3 g, SaturatedFatContent 7.3 g, SodiumContent 734.3 mg, SugarContent 20.5 g

SLOW COOKER ONION SOUP RECIPE | ALLRECIPES



Slow Cooker Onion Soup Recipe | Allrecipes image

This is about the best onion soup I've been able to come up with. Tastes better than any restaurant onion soup I've ever had.

Provided by Plain ole Bob

Categories     Onion Soup

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Yield 3 servings

Number Of Ingredients 11

¼ cup butter, melted
1 large sweet onion (such as Vidalia®), cut into thin slivers
1 small red onion, cut into thin slivers
2 cloves garlic, minced
4 cups beef stock
3 tablespoons brandy
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 cups Italian-style seasoned croutons
3 slices provolone cheese

Steps:

  • Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
  • Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
  • Cook soup on High for 4 to 5 hours.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
  • Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

Nutrition Facts : Calories 497.7 calories, CarbohydrateContent 30.6 g, CholesterolContent 62.1 mg, FatContent 29.3 g, FiberContent 3.3 g, ProteinContent 16.8 g, SaturatedFatContent 16.4 g, SodiumContent 1043.9 mg, SugarContent 8.8 g

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