Forum Index
»
Food, Cooking, and Restaurants
Easy or Make Ahead Breakfast Ideas?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
|
My in-laws are coming this weekend to watch my daughter while we go to an all day event. I have to feed them breakfast on Saturday and Sunday but won't be home much after Saturday morning. Does anyone have any great easy or make-ahead breakfast ideas? My mother in law is very sweet (not judgmental at all) but is a GREAT cook. I want to make something they will be impressed by and enjoy if possible!
Also, as another part to this request, I'm pregnant and really not doing well eating savory breakfasts at this point. So, if possible I'm looking for something sweet (ie., not an egg casserole). I know that I'm putting a bunch of restrictions on this but I hope someone can help! 
|
Anonymous
|
if you don't want a savory thing then go for a coffee cake or banana bread and fruit salad. This is the best banana bread I have had http://simplyrecipes.com/recipes/banana_bread/
and coffee cake (I love Ina Garten) http://www.foodnetwork.com/recipes/ina-garten/sour-cream-coffee-cake-recipe/index.html |
Anonymous
|
Apple bundles...so good and SO easy.
chop two granny smith apples. have two cans of crescent rolls. roll a spoon full of apples into each crescent roll. cook in oven in a pan with lots of room. sprinkle with 1/4 c. cinnamon sugar mixture and 1/4 c. orange juice. SO GOOD!!! also, this spinach quiche is SO good. http://allrecipes.com/Recipe/Spinach-Quiche/Detail.aspx you can do the stove part the night before, pop it into the fridge, then add the egg mixture and bake in the morning. |
Anonymous
| oops. you do the sprinkling before you do the baking. sorry. |
Anonymous
Anonymous
| Allrecipes.com has a lot of french toast casseroles. You assemble the night before (not difficult, just involves cutting up bread into little squares and pouring eggs/milk/etc. over it), let sit overnight, and then pop in the oven the next morning. Look for one using cinnamon swirl bread and maple syrup -- that should satisfy your sweet tooth! |
Anonymous
|
Frittata
breakfast casserole pancakes cooked the night before then reheated french toast soaked over night then popped in the oven bagels yogurt with granola and fruit |
Anonymous
Ditto ditto ditto!! I did baked french toast for Christmas morning when we had a lot of family over, and everyone raved about it. It was so simple too. This was the recipe I used: Baked French Toast Casserole Ingredients • 1 loaf French bread (13 to 16 ounces) • Butter, for pan • 8 large eggs • 2 cups half-and-half • 1 cup milk • 2 tablespoons sugar • 1 tablespoon vanilla extract • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • Dash salt • Praline Topping, recipe follows • Raspberry Syrup, recipe follows Directions Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup. Praline Topping: • 1/2 pound (2 sticks) butter • 1 cup packed light brown sugar • 1 cup chopped pecans • 2 tablespoons light corn syrup • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above. Raspberry Syrup: • 1 cup raspberry preserves • 3 tablespoons water • 2 tablespoons raspberry liqueur (recommended: Framboise) Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup. |
Anonymous
|
I like this thread, yum. I'm going to try the apple recipe and the baked french toast recipe. Thanks for posting, PPs.
OP, I like to make french toast once in awhile (the regular way, on the stove). But I have found that the next day it's still good, just popped in the microwave. If I were you I would just use pregnancy as an excuse and hopefully DH will step up and make breakfast (will he be there?) |
Anonymous
|
OP here. Thanks for all of the great suggestions. I think I'll try the french toast casserole too and am trying to decide between the apples and the streusel. It all looks very yummy.
And yes, DH will definitely help but he's not a planner...so if I let him run the show (so to speak) one of us would be driving to get doughnuts or something Saturday morning.
|
Anonymous
|
Boozy Baked French Toast
1 loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here 3 cups whole milk 3 eggs 3 tablespoons sugar 1/2 teaspoon salt Your choice of flavorings: I use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits. 1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter. 2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop. 3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. 4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep. 5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers. 6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above. Serves 6 as main course. |
Anonymous
|
This is our strata we make for Christmas morning, you can make it the night before and just pop it in the oven the morning of
for a 9x11 or 9x13 dish I use 12 eggs, wisk to mix 1 red pepper, diced 1 package of aged cheddar shredded or cut into chunks 1 package jimmy dean breakfast sausage 1 TA dijon mustard 1 TA worchestier sauce ( I know that is spelled wrong ) bread to line the bottom of the pan, crust cut off, probably 5 slices brown the sausage, add diced pepper and saute for 5 minutes add mustard and worchestier sauce and saute for 1 minute or so set aside and let cool grease the bottom and sides of the baking dish, place bread on the bottom in one layer once th sausage mixture is cool, combine with eggs and cheese and pour into the dish bake at 350 for about an hour obviously this is not low fat, but it is very good and really very easy |
Anonymous
|
Boozy Baked French Toast?! Sounds great to me, but a funny suggestion for the pregnant OP!
|
Anonymous
The booze bakes off, duh. It's like cooking with wine. Wont hurt the OP. |
Anonymous
I'm sorry, that was a joke. I was actually thinking about trying it out for my family (small kids included). I was only referring to the name of the dish. It sounds delicious. |