Category Archives: Breakfast

Pecan Pie French Toast Roll

Pecan Pie French Toast Roll Delish

Pecan Pie French Toast Roll Delish

Over the holidays, I cooked for my whole family and went on a carb bender got super creative with breakfast on Christmas morning.  I decided to put a spin on Paula Deen’s french toast casserole which personally, I found rather mediocre when I made it a while back.  As in, BLAH.  MEH.  WHATEV.

Then I saw leftover pecan pie ingredients in my Mom’s pantry…..Now we’re onto something.  Grab your Spanx.  This ain’t low carb or low calorie, baby!

Using a big loaf of french bread, I split the loaf down the middle and soaked it in an egg/egg nog/spice mixture overnight.  The next morning, I drained the excess liquid and baked it with a layer of pecan pie yummyness on top.  Pretty awesome for a french toast experiment.  My fam was stoked!  Meet the love child of French Toast and Pecan Pie…

Pecan Pie French Toast Roll

Pecan Pie French Toast Roll

Ingredients

    French toast
  • 1 large loaf of french bread or ciabatta bread
  • 8 eggs
  • 1 cup eggnog or milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • Pecan pie topping
  • 1 stick butter
  • 1/4 cup flour
  • 2/3 cup packed brown sugar
  • 1/2 cup corn syrup
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 cups toasted pecan pieces

Instructions

  1. Cut a slit in loaf of bread and put in a casserole dish.
  2. Whisk together eggs, eggnog or milk and spices. Pour over bread and cover with foil. Let soak in fridge overnight.
  3. In the morning, drain the excess liquid out of the pan.
  4. Melt butter in sauce pan on medium heat and add flour. Stir to thicken for a minute. Add corn syrup, eggs, sugar and vanilla. Mix to combine. Stir thickened caramel on top of bread and sprinkle toasted pecan pieces on top.
  5. Bake at 350 degrees for 30-35 minutes until golden.
http://whatsonparkersplate.com/2014/01/pecan-pie-french-toast-roll/

Check out the delish goo that you can scrape up from the pan.  OMG.

Gooey, pecan pie yum.

Gooey, pecan pie yum.

Oh, and drizzle some maple syrup on and bite into that crunchy, gooey heaven.  It’s like Christmas in your mouth.

pecan roll

 

Golden Graham Stuffed Pancakes

Love my Golden Grahams!

Love my Golden Grahams!

Growing up, my parents didn’t believe in “sugar cereals” so Golden Grahams were a big treat when I’d visit my grandparents in Connecticut every summer.  I loved when the cereal would start to get soft in the milk and then I’d tip the bowl back and slurp up the rest– before going back for bowl #2.

I picked up a box of GG recently and an idea popped into my head when I was making pancakes– why not make them Golden Graham cakes?  YEEEEEES.

They have that subtle, honey flavor with crunches in all the right places!

Golden Graham Stuffed Pancakes

Golden Graham Stuffed Pancakes

Ingredients

  • Biscuick (or your favorite pancake mix with eggs/milk)
  • 1 cup of smashed up Golden Grahams
  • Butter
  • Syrup

Instructions

  1. Make pancake batter according to package directions (I like Bisquick best) and add 3/4 cup of the smashed up cereal to the batter.
  2. Then mix to combine.
  3. Once your frying pan is hot (I use about 1 Tb of butter and let it get bubbly), pour batter into the pan and sprinkle a few more Golden Grahams on top.
  4. The result is crunchy, golden delish.
http://whatsonparkersplate.com/2013/12/golden-graham-stuffed-pancakes/

 

 

 

Bourbon Banana Bread

 

Bourbon Banana Bread....3 of my favorite things

Bourbon Banana Bread….3 of my favorite things

…Because I always want an excuse to add booze to my bread.

Ingredients

1 c. sugar
1/2 c. butter
3 very ripe bananas mashed
2 beaten eggs
2 c. flour
1 tsp. (teaspoon) baking soda
1 Tb Jack Daniels

Topping (put on after baking for 40 minutes)

3 Tb butter
3 Tb brown sugar
3/4 cup pecans

Melt 3 Tb butter with 3 Tb brown sugar in a sauce pan on medium heat and stir in 3/4 c. pecans. Stir until pecans are lightly toasted, about 5 minutes.

Cream butter and sugar. Add bananas, eggs and Jack Daniels. Combine baking soda with flour and stir into banana mixture. Bake in greased bread pan for 40 minutes in a preheated 350 degree oven. Pull out the pan after 40 minutes, pour on the brown sugar/butter/pecan topping and bake for another 10 minutes.

It turns into a crusty, sugary, buttery, pecan nutty delish of all delish. OMG.

 

Bacon, Bacon, Bacon….

Nothing better than crispy bacon....

Nothing better than crispy bacon….

Bacon is gooooooood. And it’s super easy to get crispy by cooking it for 10 minutes at 400 degrees. (Sometimes, it’s closer to 15 minutes, depending on how hot your oven runs, so keep an eye on it.) Personally, I prefer regular, center cut bacon.  Thick cut doesn’t get as crispy.  Put down some foil on a sheet pan for easy cleanup. Drain on some paper towels and get your bacon on.