FRENCH CASSEROLES RECIPES

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BLUEBERRY FRENCH TOAST CASSEROLE | JUST A PINCH RECIPES



Blueberry French Toast Casserole | Just A Pinch Recipes image

This French toast recipe is the definition of breakfast decadence. Everything is prepared the night before and baked in the morning - great for a special occasion or brunch. The blueberry sauce brings the French toast bake over the top. It's sweet and filled with blueberry flavor. We can't wait to try it again with blackberries and strawberries. Bread pudding meets french toast in this amazing breakfast.

Provided by Roberta Broussard @robann

Categories     Breakfast Casseroles

Cook Time 1 hours

Yield 8

Number Of Ingredients 13

FRENCH TOAST
12 slice(s) bread, any kind or loaf of French bread
2 package(s) cream cheese, room temperature, 8 oz each
1 cup(s) blueberries, fresh or frozen
12 large eggs
1 cup(s) milk, add a little at a time until milk is absorbed by bread
1/3 cup(s) maple syrup or honey
BLUEBERRY SAUCE
1 cup(s) sugar
2 tablespoon(s) corn starch
1 cup(s) water
1 cup(s) blueberries, fresh or frozen
1 tablespoon(s) butter

Steps:

  • French Toast Casserole: Spray 9 X 13-inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish.
  • Cut up cream cheese into 1-inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
  • In mixing bowl, combine 12 eggs, 1 cup milk, 1/3 cup maple syrup. Pour this mixture, a little at a time until the bread soaks up the milk but not soggy. You don't want it to be soggy before you bake it. If it's soggy before you bake it, it will be soggy after you bake it. Cover with foil and refrigerate overnight.
  • Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbsp corn starch in a medium saucepan. Add 1 cup water and stir until smooth so corn starch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
  • Add 1 cup blueberries. Simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don't let them all burst. I like some of the blueberries whole.
  • Turn heat off the blueberry sauce and stir in 1 Tbsp butter. Store in plastic or glass container and refrigerate until ready to use.
  • The next morning preheat oven to 350 degrees. Take the casserole out of the refrigerator. Place covered casserole in the pre-heated oven and bake for 30 minutes.
  • Then uncover and bake for another 25-30 minutes or until the top is a golden brown and the center is set.
  • While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
  • Prep time: 30 min to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour
  • Alternate Sauce, I call it cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in a small saucepan. Add 1 Tbsp corn starch. Mix until smooth. Add additional fruit if desired. Warm in a saucepan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.

FRENCH ONION SOUP RECIPE - NYT COOKING



French Onion Soup Recipe - NYT Cooking image

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

Provided by Sara Bonisteel

Total Time 1 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
3/4 teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tablespoon dry sherry
1 tablespoon all-purpose flour
1/2 teaspoon black pepper, more to taste
French bread cut into 8 to 12 1/2-inch slices
1 1/2 cups grated Gruyère cheese

Steps:

  • Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
  • Meanwhile, warm broth in a saucepan over low heat.
  • Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
  • Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
  • Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 181, UnsaturatedFatContent 2 grams, CarbohydrateContent 17 grams, FatContent 6 grams, FiberContent 2 grams, ProteinContent 8 grams, SaturatedFatContent 4 grams, SodiumContent 942 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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FRENCH ONION SOUP RECIPE - NYT COOKING
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine french
Calories 181 per serving
  • Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.
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