The Culinary Connoisseur
Breakfast Prep
Feb
breakfast that takes more than 5 minutes is just wishful thinking. We would all
feel better about serving our families something warm and filling before they
walk out the door every morning. The best way to do that is to prepare
breakfast the night before. And the best
way to do that is by putting together an overnight French toast casserole.
Giving the challah time to soak up all the flavor makes for a tasty breakfast
that will keep your family going all the way to lunch. Overnight French toast casseroles can be
sweet or savory. Here are a few of our favorites.
16 oz. sliced cremini mushrooms
Slices challah or 4 mezonos rolls sliced in thirds
3 cups baby spinach leaves
5 ounces shredded mozzarella cheese
8 large eggs
2 cups whole milk
Kosher salt and pepper
large nonstick skillet over medium heat and cook the mushrooms, stirring
occasionally, until lightly golden brown, 6 to 8 minutes.
slices in the buttered dish. Sprinkle with shredded cheese. Add the spinach.
and pepper, then lay out the remaining challah slices. Cover with plastic wrap,
pressing down on the challah. Refrigerate overnight
casserole from fridge and replace plastic wrap with foil. Bake for 20 minutes,
then remove foil and bake until eggs are puffed and just set, 25 to 30 minutes
more.
butter, room temperature (for baking dish)
6 eggs
2 cups heavy cream
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 cup pecans
2 tablespoons chilled butter, cut into pieces
2 tablespoons light brown sugar
1/2 teaspoons kosher salt
yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium
bowl. Pour over challah, pressing down to help it soak up egg mixture. Cover
and chill overnight.
brown sugar, and salt in a food processor until nuts are coarsely chopped. Scatter pecan crumble over soaked challah.
Place dish on a rimmed baking sheet and cover tightly with foil. Bake 25–30
minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let
cool slightly before serving with maple syrup or honey.
1/4 cup sugar
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
2 cups whole milk
2 teaspoons vanilla extract
8 slices challah
½ cup butter
For serving:
1 1/2 cups sour cream
1 pint blueberries washed and patted dry
½ cup confectioners’ sugar
smooth. Add the pumpkin puree, cinnamon, milk and vanilla and whisk until
smooth.
baking pan and place the challah slices over it. Pour the egg mixture over the challah slices,
pressing down to help absorb it. Cover and refrigerate overnight.
golden.
cream with the berries and confectioners’ sugar and let stand a few minutes to
combine flavors.
garnished with a dollop of berry whipped cream.