INGREDIENTS:
 

• 1 loaf (12 oz) French bread, cut in 1" slices

• 6 large eggs

• 1 can (16 oz.) peaches, sliced 

• 1 1/2 cups milk 

• 1/2 cup half and half
• 2 teaspoons vanilla

• 1/4 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• Pecan Topping (below)

 

 

Pecan Topping

 

• 3/4 cup margarine, softened

• 1 1/3 cups brown sugar
• 3 tablespoons dark corn syrup

• 1 1/3 cups coarsely chopped pecans

 

 

Make topping by combining all ingredients in bowl.

Set aside until time to bake and spread topping over bread mixture.

 

 

 

 

DIRECTIONS:

 

Spray 9 x 13 baking pan with non stick spray.

Fill pan with layer of bread slices.

Place a layer of sliced peaches on top of each slice of bread.

Place second layer of bread on top of the peach layer.

Add second layer of peaches if desired.

Set aside.

 

In blender mix eggs, milk, half and half, and spices.

Pour mixture over bread.

Cover with plastic wrap and refrigerate overnight.

 

 

 

Preheat oven to 350 degrees.  

 

Just before baking, make topping and spread evenly over the top.

 

Bake for 50 minutes or until puffed and golden brown.

 

 

Yields - 6 servings

 

 

 

 

 

Breakfast  Casserole

 

 

INGREDIENTS:

 

• 4 slices bacon

• 8 green onions (scallions), chopped

• 1 pound mushrooms, sliced

• 1 tablespoon butter

• 8 eggs

• 1 cup milk

• 2 1/2 cups shredded cheddar cheese

• 1/8 teaspoon pepper

 

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.  

 

In large skillet cook bacon until crisp; drain off drippings and crumble.

 

Wipe pan clean.

Cook scallions in butter over medium heat for 2 to 3 minutes.

Add mushrooms and cook for 2 to 3 minutes more.

Remove from heat.

 

In a bowl beat together the eggs, milk and pepper.

Stir in cheese and the mushroom mixture.

 

Pour into a greased 2-quart 12"x7"x2" baking dish.

 

Bake for 35 to 40 minutes, or until puffed and knife inserted comes out clean.

 

Let stand 5 to 10 minutes before cutting.

 

 

Yields - 6 servings

 

 

 

 

 

Cheese  Omelet

 

 

INGREDIENTS:
 

• 2 eggs

• 2 teaspoons butter or margarine  

• 1/4 cup shredded Cheddar cheese

• 2 large eggs, beaten

• salt and pepper to taste

 

 

 

 

DIRECTIONS:

 

Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.

 

Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling.

As butter melts, tilt skillet to coat bottom with butter.

Add the beaten eggs.

Swirl the pan to distribute the egg mixture.

 

As the eggs begin to set, lift the edges so the uncooked eggs can flow underneath.

 

When the eggs are almost completely set, sprinkle with cheese over half of the omelet.

Salt and pepper to taste.

 

Fold the omelet.

 

 

Yields - 1 serving

 

 

 

 

 

Ham  and  Pineapple  Stuffed  French  Toast

 

 

INGREDIENTS:
 

 

• 3 slices cooked ham (cut to a medium thickness)

• 1 loaf French bread (12 slices 1 inch thick)
• 3 eggs

• 1 cup milk

• 1 tablespoon sugar

• 8 oz. cream cheese, softened

• 1 can (8 ounces) crushed pineapple, drained

 

 

 

 

DIRECTIONS:

 

Spray a 9x13 inch baking dish with non-stick cooking spray.

Set aside.

 

In a bowl, beat eggs, milk and sugar.

Set aside.

 

In a separate bowl, mix cream cheese and pineapple together.

Set aside.

 

Cut ham slices in half to fit bread slices.

 

Divide cream cheese mixture and spread evenly on one side of 6 of the bread slices.

Top with a slice of ham and then another slice of bread.

 

Dip each "sandwich" into egg mixture.

Place in baking pan, cover and refrigerate overnight.

 

 

Preheat oven to 400 degrees.  

 

When ready to serve preheat oven to 400 degrees and bake for 15 minutes

or until golden brown.

 

Serve with warm maple syrup.

 

 

Yields - 6 servings