This Honey Pecan Swirled Coffee Cake is the perfect addition to your Passover table. Packed with pecans, dried cranberries and chocolate chips, you can enjoy a slice with coffee in the morning or warm with ice cream for dessert in the evening!
Honey Pecan Swirled Coffee Cake
Recipe courtesy of National Honey Board
Honey Pecan Swirled Coffee Cake
YIELD: Makes 8 servings
INGREDIENTS:
1 1/4 cups honey, divided
1 cup toasted pecans, chopped
1/2 cup dried cranberries
1/2 cup semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
6eggs, separated
3/4 cup matzo meal
6 tablespoons potato starch
1/2 teaspoon salt
DIRECTIONS:
In medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder.
In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt.
In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites.
Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter.
Bake at 325°F for 45 minutes, or until cake starts to pull from sides of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack. Serve warm or at room temperature.
TIP: Strictly kosher kitchens should be sure to use certified kosher for Passover products.
Filled with ricotta and cream cheese and topped with blueberries and honey, enjoy these delicious blintzes during and even after the Passover holiday!
Blueberry Cheese Blintzes
YIELD: Makes 8 servings
INGREDIENTS:
For Blintzes:
4 eggs, lightly beaten
1 cup milk
1/3 cup matzo meal
1/3 cup potato starch
1/4 tsp. salt
1/4 stick butter, for cooking the blintzes
2tablespoons vegetable oil, for frying
For Filling:
1/4 cuphoney
2 tsp. vanilla
zest of 1 orange
1/8 tsp. cinnamon
4 oz. cream cheese, softened
3/4 cupricotta cheese
2 cups (12 oz.)blueberries, divided
For Topping:
remaining 1 cup blueberries
powdered sugar
honey
DIRECTIONS:
Whisk together the eggs, milk, matzo meal, potato starch and salt, refrigerate for one hour or overnight. Stir together the honey, vanilla, orange zest, cinnamon, cream cheese and ricotta. Fold in 1 cup of the blueberries. Refrigerate.
Melt the butter and vegetable oil together in a small bowl in the microwave. Heat a large non-stick pan over medium-high heat, swirl a spoonful of the butter and oil mixture over the surface of the pan.
Whisk the blintz batter to recombine then ladle about 2 oz. of the batter into the pan, swirling the batter to cover the bottom of the pan in a thin layer. Cook for about 1 1/2 minutes or until the blintz begins to set and turn golden brown on the bottom. Flip the blintz over with a spatula and cook for an additional minute on the other side. Remove the blintz to a sheet pan and continue to cook all the batter.
Assemble the blintzes by placing 1/4 cup of the filling in the center, fold in both sides and roll up.
Place blintzes in a shallow pan and reheat for 15 minutes in a 350°F oven or you can microwave them for 2 to 3 minutes.
Place two blintzes on each plate and serve with additional blueberries, powdered sugar and honey!
TIP: You can make the blintzes ahead of time and heat them up when you are ready to serve. Also, try different fruit topping combinations like blackberry and raspberry.
Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce
By Heidi Sutton
When life gives you lemons, make lemonade. And when life gives you honey, make these delicious recipes, courtesy of the National Honey Board.
Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce
Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce
YIELD: Makes 4 servings
INGREDIENTS:
1 pound cherry or grape tomatoes, halved
2 tablespoons + 1/4 cup olive oil, divided
2 tablespoons honey
4 teaspoons salt, divided
freshly ground pepper, to taste
1 pound of spaghetti
2 cloves of garlic, minced
1 bunch of kale, washed and stems removed
zest and juice of 2 lemons
1/2 cup grated parmesan, + extra for serving
1/4 cup walnuts, toasted and chopped
salt and pepper, to taste
DIRECTIONS:
Preheat oven to 400 F. Toss the tomatoes with 2 tablespoons of the olive oil and the honey and sprinkle with 1 teaspoon of the salt and freshly ground pepper. Roast for approximately 10 minutes until the tomatoes soften and begin to caramelize. While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook to al dente. Remove the tomatoes from the oven and quickly toss with the garlic.
Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste. Top with the walnuts and additional parmesan and serve with a Honey Cucumber Salad.
Note: You can use spinach instead of kale if you like and sub any pasta shape you like for the spaghetti.
Honey Cucumber Salad
Honey Cucumber Salad
YIELD: Serves 4
INGREDIENTS:
3 medium English cucumbers, thinly sliced
1/4 cuphoney
1/2 cupwhite balsamic vinegar, (can also use white wine vinegar)
1/4 cupwater
1/2red onion, slivered
1 tablespoon fresh dill, chopped
salt, to taste
DIRECTIONS:
Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.
Still on the fence of what to make for Easter dessert? Try this recipe for Double Lemon Cheesecake Bars or add the rich flavor of caramel to your dessert table with a recipe like this No Bake Chocolate Caramel Cheesecake for a tempting, tasty treat.
Double Lemon Cheesecake Bars
Double Lemon Cheesecake Bars
YIELD: Makes 16 servings
INGREDIENTS:
52 vanilla wafers, finely crushed (about 2 cups)
3 tablespoons butter or margarine, melted
4 eggs, divided
4 packages (8 ounces each) cream cheese, softened
1 3/4 cups sugar, divided
3 tablespoons flour
1 tablespoon lemon zest
1/3 cup lemon juice (about 2 lemons), divided
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water
DIRECTIONS:
Heat oven to 325°F. Line 13-by-9-inch pan with parchment paper, with ends of paper extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours. Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 tablespoons of hot cornstarch mixture.
Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly. Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves. Use parchment handles to remove cheesecake from pan before cutting to serve.
No Bake Chocolate Caramel Cheesecake
No Bake Chocolate Caramel Cheescake
YIELD: Makes 8 to 10 servings
INGREDIENTS:
10graham crackers, crumbled
7 tablespoons butter, melted
1/4 cup sugar
1 tablespoon cinnamon
caramel sauce, divided
16 ounces cream cheese
7 tablespoons powdered sugar
1 cup whipping cream
chocolate covered caramels like Rolo
DIRECTIONS:
Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.
In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.
In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours. Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce.
(Culinary.net) Warmer days at the start of spring mean Easter is almost here, and the big bunny himself will be hopping around in no time delivering goodies.
This Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.
This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny. This cake is worth every step. It’s delicious and as cute as can be, plus it’s perfect for dessert after a big Easter dinner.
Easter Bunny Butt Cake
Yield: Servings: 10-12
Ingredients
Nonstick cooking spray
2 eggs, plus 4 egg whites, at room temperature
3/4 cup cream of coconut
1/2 cup crushed pineapple, drained
2 teaspoons coconut extract
1 teaspoon vanilla extract
2 1/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
Buttercream Frosting:
3 cups powdered sugar
2 sticks unsalted butter, softened
3 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
4 thin pretzel sticks
1 bag (10 ounces) sweetened shredded coconut
8 drops green food coloring
2 large round chocolate candy melts
6 chocolate chips
mini candy-coated chocolate eggs, for garnish
Directions
Heat oven to 325 F.
Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.
In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined.
In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.
In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.
Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.
Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.
To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.
Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.
Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakes
and anchor to bottom rim of bowl cake to create bunny feet. Frost feet.
Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.
Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.
Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.
Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs.
Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.
From full-course brunches to simple sit-down dinners, Easter celebrations are a time to enjoy family, friends and the delicious tastes of spring. However elaborate the festivities, a rich and creamy dessert is the perfect finale to any Easter gathering. These fresh dessert ideas feature everyone’s favorite indulgence — cheesecake — along with other lively flavors, such as blueberry and coconut. Desserts this delicious will have your guests hopping up for seconds.
Blueberry Streusel Cheesecake
Blueberry Streusel Cheesecake
YIELD: Makes 16 servings
INGREDIENTS:
1 1/2 cups plus 3 tablespoons flour, divided
1 1/3 cups sugar, divided
1/2 teaspoon ground cinnamon
3/4 cup cold butter, cut up
4 packages (8 ounces each) cream cheese, softened
1 tablespoon vanilla extract
1 cup sour cream
4 eggs
2 cups fresh blueberries
DIRECTIONS:
Heat oven to 325°F. Mix 1 1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan. Bake 25 minutes or until lightly browned.
Beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust. Top with berries and reserved crumb mixture. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Garnish with additional berries or cinnamon just before serving.
Easter Mini Cheesecakes
Easter Mini Cheesecakes
YIELD: Makes 18 servings
INGREDIENTS:
1 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar, divided
3 tablespoons butter or margarine, melted
3 packages cream cheese, softened
1 teaspoon vanilla
3 eggs
1 cup plus 2 tablespoons coconut, toasted
54 speckled malted milk eggs (9 ounces)
DIRECTIONS:
Heat oven to 325°F. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.
Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.
This recipe for corned beef and cabbage is a great pick for St. Patrick’s Day. Use your slow cooker to simmer this traditional one-pot Irish meal and you and your family will be sitting down to a delicious meal 8 hours later. Serve with a savory Irish cheese soda bread and leave room for mint chocolate chip cookies for dessert.
Slow Cooker Corned Beef and Cabbage
Slow Cooker Corned Beef and Cabbage
INGREDIENTS:
8 small red potatoes
2 cups baby carrots
1 small onion, quartered
1 corned beef brisket (4 pounds), rinsed and trimmed
2 tablespoons mixed pickling spice
1 teaspoon minced garlic
1/2 head cabbage, cored and cut into wedges
DIRECTIONS:
Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover. Cook 7 hours on high. Add cabbage. Cover. Cook 1 to 2 hours on high or until cabbage is tender-crisp. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables and Irish soda bread.
Savory Irish Cheese Soda Bread
Savory Irish Cheese Soda Bread
YIELD: Makes 1 loaf
INGREDIENTS:
2 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons caraway seed
1 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 cup shredded Irish Cheddar cheese
2 eggs
1 1/4 cups buttermilk
DIRECTIONS:
Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan. Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
Mint Chocolate Chip Cookies
Mint Chocolate Chip Cookies
YIELD: Makes 36 cookies
INGREDIENTS:
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
2 eggs
1–1 1/2 teaspoons green food color
1 teaspoon pure peppermint extract
1 1/2 cups semi-sweet chocolate chips
DIRECTIONS:
Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake 10–12 minutes or until edges are lightly browned.
Share a sweet way to complete your St. Patrick’s Day meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch. The best part? It’s equally as scrumptious for breakfast as it is an after-dinner dessert. Serve it with a delicious cup of Maple Irish Coffee any leprechaun would approve of.
Irish Apple Cake
Irish Apple Cake
YIELD: Makes 10 servings
INGREDIENTS:
Cake:
3 cups self-rising flour
1/2 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 stick butter, cubed
3/4 cup sugar
4 apples of choice, peeled and cubed
2 eggs
1 cup half-and-half
Topping:
1/2 stick butter
3/4 cup flour
1 cup brown sugar
Custard:
6 large egg yolks
6 tablespoons sugar
1 1/2 cups half-and-half
2 teaspoons vanilla
DIRECTIONS:
Preheat oven to 375 F. Grease and flour 9-inch round springform pan.
To make cake: In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.
To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.
To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla. Serve custard over cake.
Maple Irish Coffee
Maple Irish coffee
YIELD: Makes 1 serving
INGREDIENTS:
1/2 cup hot coffee
2 teaspoons brown sugar
2 tablespoons whiskey
1 tablespoon half-and-half
1 teaspoon maple extract
DIRECTIONS:
Stir coffee and brown sugar in mug. Add whiskey, half-and-half and extract; mix well. Serve warm. Top with whipped cream and maple sugar, if desired.
This week let’s dive into the world of tender, flavorful salmon. Healthy and a great source of protein, salmon is considered the best fish in the sea and is the star of the following recipes.
If you like honey mustard, then you will love Honey Mustard Crunch Salmon. Combine 6 simple ingredients to make your epic glaze to coat the salmon, and press down your panko mixture for a delicious crunch. Seared Salmon with Apple Slaw is a flaky baked fish that is complemented perfectly by Asian-style barbecue sauce and fresh herbs then paired with a sweet homemade apple slaw for a classic dish with a tangy twist.
Honey Mustard Crunch Salmon
Honey Mustard Crunch Salmon
YIELD: Makes 3 servings
INGREDIENTS:
Three 6-ounce salmon fillets
salt and pepper, to taste
Honey Mustard Glaze:
1/3 cup honey
1/4 cup whole-grain mustard
2 tablespoons smooth Dijon mustard
2 tablespoons mayonnaise
2 teaspoons horseradish
1 teaspoon smoked paprika
Crunch:
3/4 cup panko breadcrumbs
2 tablespoons dried parsley
2 tablespoons olive oil
DIRECTIONS:
Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.
To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.
To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve. Preheat oven to 400 F. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze.
Bake 15-17 minutes until fish is cooked through. Serve with drizzle of remaining glaze.
Seared Salmon with Apple Slaw
Seared Salmon with Apple Slaw
YIELD: Makes 4 servings
INGREDIENTS:
4 portions boneless salmon
4 tablespoons Asian-style barbecue sauce
2 apples, cored and sliced into matchsticks or julienned
1 cup sliced or shredded red cabbage
1 cup sliced or shredded white cabbage
1 celery stick, finely sliced
1/2 red onion, finely sliced
1/4 cup mayonnaise
1 tablespoon chopped fresh herbs such as dill, parsley or cilantro
1 lime, juice and zest only
1 tablespoon toasted white sesame seeds, plus additional for garnish
1 teaspoon black sesame seeds, plus additional for garnish
DIRECTIONS:
Preheat oven to 375 F using grill or broil setting and line baking tray with cooking paper. Arrange salmon portions on paper and spread barbecue sauce over each portion. Bake 5-8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top.
In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly. In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest. Fold dressing and sesame seeds into slaw and toss together. Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.
On a cool, crisp morning, it’s hard to beat an exciting twist on a breakfast classic.
These two versions of French Toast Casserole are crisp on top while soft and moist in the middle, coming fresh out of the oven with the aroma of cinnamon that will have the whole house eager for a bite. Prepare the night before so all you have to do is add the toppings in the morning.
Cinnamon PecanFrench Toast Casserole
Recipe courtesy Culinary.net
Cinnamon Pecan French Toast Casserole
YIELD: Makes 10 servings
INGREDIENTS:
1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes
5 large eggs
1 1/2 cups unsweetened milk
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
maple syrup, for serving
Topping:
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1/2 cup chopped pecans
1 cup frozen strawberries
1cup frozen blueberries
confectioners’ sugar, for dusting
DIRECTIONS:
Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes. Cover baking dish and refrigerate overnight.
Preheat oven to 350 F.
To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.
Apple Cinnamon French Toast Casserole
Recipe courtesy of Culinary,net
Apple Cinnamon French Toast Casserole
YIELD: Makes 12 servings
INGREDIENTS:
Nonstick cooking spray
1 package (20 ounces) French bread, cubed, divided
1 can (20 ounces) apple pie filling
9 eggs
1 cup half-and-half
2 teaspoons ground cinnamon
1 cup powdered sugar, plus additional
2 tablespoons milk, plus additional
Spray 8-by-8-inch glass baking dish with nonstick cooking spray.
DIRECTIONS:
In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread. Cover with aluminum foil and chill overnight.
Heat oven to 325 F. Remove foil and bake 50-60 minutes. Let cool 10-15 minutes.
In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.
