Recipe Sunday – One Dish Blackberry French Toast

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If you’re anything like me you love French toast! I actually enjoy them more than pancakes. Pancakes are too filling for me, I can only enjoy like two with additional sides before I’m filled to the brim. But French toast is such a light delicate sweet treat. And what I love about this recipe is that it puts me into the mind of a breakfast casserole. Not to mention it’s super easy to make. Prepare your taste buds to simply go wild. For this recipe we’ll need:

• 1 cup blackberry jam
• 1 (12-oz) French bread load, cut into 1 1/2 inch cubes
• 1 (8-oz) package 1/3 less fat cream cheese, cut into 1 inch cubes
• 1 Large Eggs
• 2 cups half and half
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup firmly packed brown sugar
• Maple Syrup
• Whipped Cream

1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.

2. Place half of bread cubes in bottom of a lightly greased baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

 
3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hrs.

4. Preheat oven to 325. Bake covered for 20 minutes. Uncover and back another 10-15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.

Now, I’ll turn my head so you can eat 🙂

Recipe Sunday: Spinach, Onion, and Swiss Frittata

l210500737I know, Recipe Sunday is mad late, but, better late than never is what they say. I am dying to get into this one though. I decided to switch it up a bit so this is a breakfast recipe. You can however make it a dinner if you’re a 24 hour breakfast eater like me. I’ll make pancakes and eggs for dinner in a heartbeat. But enough about me, you will need:

2 Teaspoons canola oil
2 Cups vertically sliced onion
4 Cups baby spinach leaves
8 Large eggs, lightly beaten
¼ teaspoon salt
¼ teaspoon black pepper
3 (3/4th cup) shredded Swiss cheese

1. Pre-heat oven to 400 degrees.

2. Heat a 10-inch ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 10 minutes or until tender. Add spinach; cook 2 minutes, stirring just until spinach withers.

3. Combine eggs, salt, and pepper. Pour egg mixture over vegetables in pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with the pan. Cook 2 minutes or until egg mixture is almost set. Sprinkle with cheese.

 
4. Bake at 400 degrees for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into shape of choice and devour. 🙂