RAINBOW FRENCH TOAST RECIPES
OVERNIGHT FRENCH TOAST RECIPE - TABLESPOON.COM
No matter how busy you think you are we know that you’ve got at least ten minutes of time to spare this evening. So why aren’t you making this overnight French toast yet? Prepped the night before, this breakfast bake gets thrown in the oven the next morning and just like that, it’s ready to eat. Get to it!
Provided by Girl Who Ate Everything
Total Time 4 hours 0 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 11
Steps:
- In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary.
- Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.
- Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
- In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F.
- Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.
- Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
Nutrition Facts : Calories 175.1 , CarbohydrateContent 13.4 g, CholesterolContent 138.8 mg, FiberContent 0.6 g, ProteinContent 5.7 g, SaturatedFatContent 4.2 g, ServingSize 1 Serving, SodiumContent 102.5 mg, SugarContent 10.3 g
RAINBOW QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME
With plenty of veggies and a creamy egg-cheese filling, this tasty quiche gets rave reviews every time I make it! —Lilith Fury, Adena, Ohio
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Unroll pie crust onto a lightly floured surface, roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium-high heat; saute onion, mushrooms, broccoli and peppers until mushrooms are lightly browned, 6-8 minutes. Cool slightly., Whisk together eggs, cream, salt and pepper. Sprinkle 1/2 cup cheese over crust; top with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture., Bake quiche on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting.
Nutrition Facts : Calories 295 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 482mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
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