Filed under: Kitchen Quickies, Out-to-Eat Fakies, breakfast | Tags: berry compote, french toast
Nope, that title isn’t a mistake…this french toast is made from day old french bread.
…I know you were just thinking about what to do with the french baguette from last night’s dinner…well, here you go. Enjoy!
MamaJo’s French French Toast
Ingredients:
- Day old french bread (half a loaf or more)
- 4 eggs
- 1 c milk (I didn’t measure so this is approximate)
- dash of nutmeg
- 1 tsp vanilla
- 1 tsp cinnamon
- butter
Instructions:
- Heat griddle or pan to medium.
- Wisk eggs, milk, spices and vanilla together in a large bowl or baking dish.
- Butter griddle or pan.
- Quickly dip bread in egg mix so that both sides are covered and place on griddle or pan. (only dip what will fit in the pan)
- Flip when bottom of bread is a nice golden brown. Remove when both sides are golden and set aside (preferably in a slightly warm oven).
- Repeat until you have used all the bread.
You can freeze whatever excess you have made and revive the French French Toast in the toaster or toaster oven (do people even have these anymore?) for a fast, easy, mess free breakfast.
MamaJo’s Tart Berry Compote
Ingredients:
- 1 T unsalted butter
- 2 T cream cheese brought to room temperature
- 1/4 cup white granulated sugar
- 2 handfuls blueberries, frozen or fresh
- 2 handfuls raspberries, frozen or fresh
- a splash of no sugar added apple juice
Instructions:
- Melt butter and cream cheese over low heat in a small sauce pan.
- Wisk with a fork until creamy and add sugar. Stir constantly until melted.
- Add berries and stir. Raspberries don’t hold together well under heat and will reduce beautifully. Stir constantly until raspberries reduce.
- Add apple juice until your desired thickness is reached.
- Spread compote over hot french toast.
Filed under: Skillet Meals, breakfast | Tags: breafast skillet, breakfast, skillet
Ever since I was a little kid, Saturday mornings were reserved for cartoons and a big, yummy, homecooked breakfast. Though the cartoons, at least on the local channels (we don’t have cable), have long since gone by the wayside, I still try to carry on the tradition of a good, hearty breakfast on Saturdays.
Though this blog is typically devoted to dinner meals, I’ve decided to add some of the Saturday breakfasts to it as well. Here’s the one I made this Saturday, modelled much after my mom’s “Inn’s Breakfast”, which is, in turn, a reproduction of one of our favorite restaurants from my elementary school years in El Paso.
We were so eager to tear into this one, that I didn't take the picture until after we had breakfast.
MamaJo’s Sooouuiii! Skillet
Ingredients:
- 1 large iron skillet (this is a MUST for this recipe)
- 1 roll breakfast sausage of your choice (we prefer Jimmy Dean Sage)
- 3 small russet potatoes, cleaned and diced in half inch cubes
- salt and pepper to taste
- 3 T canola oil
- 10 large white eggs
- 1/4 c 1% milk
- 1 c freshly grated cheddar
Instructions:
- Heat skillet to medium, brown sausage (about 7 minutes).
- Place sausage on a paper towel to soak up the grease, set aside.
- Add oil to skillet, adjust heat to med-high, allow oil time to heat.
- Generously salt and pepper the potatoes, mix well.
- Add potatoes to hot oil, cook until golden brown, flipping with spatula ever 3 min or so.
- While potatoes are cooking, spray a large pan with nonstick cooking spray (we use spray olive oil) and heat to med.
- In a medium sized bowl, mix eggs and milk and whisk until fluffy.
- Pour eggs in pan, scramble.
- Set oven to broil.
- Place potatoes on paper towel to soak up oil, return to skillet, spread evenly.
- Spread cooked sausage evenly over potatoes.
- Spread cooked eggs evenly over sausage.
- Sprinkle cheese evenly over eggs.
- Place entire skillet in oven to broil 5 min.
This makes enough for breakfast on Saturday and leftovers for breakfast on Sunday. Serve with warm biscuits and a variety of jellies or as breakfast tacos wrapped up in hot flour tortillas.
Also, the sausage can be substituted for any other breakfast type pork. Try it with bacon, ham, Canadian bacon, whatever sounds good! Just remember, if you use something besides pork, you have to change the name! 
Delish!
