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This recipe from Driscoll’s Berries tastes best when using slightly stale bread and soaking it overnight in the eggnog mixture. You can, however, make it at the last minute without the advance prep work. For Christmas breakfast, most of the prep can be done the night before. In the morning, just brown the toast and…
Continue reading “RECIPE: Christmas Tree Eggnog French Toast”
National French Toast Day is November 28th. Take a break from Thanksgiving leftovers and enjoy this baked French toast casserole—part French toast, part bread pudding. The recipe is from Pepperidge Farm, which uses its Cinnamon Swirl Bread; but if you can’t find it, you can use any cinnamon or cinnamon-raisin loaf. Prep time is 15…
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We’ve grown fond of single-serve premium oatmeal cups. The grab-and-go packages are easy to tote, requiring only a half cup of hot water and three minutes of sitting time to turn into a nutritious breakfast or snack. The al dente oatmeal needs no milk, although occasionally we add some. Umpqua Oats sent us samples of…
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Artisan granola specialist My Favorite Indulgence slow-roasts gourmet granola in small batches. The result is very flavorful, and crunchier than most granolas. Flavors include Granola With Nuts, Nut Free Granola and Chocolate Mocha Granola. But a timely seasonal gift is the Pumpkin-Spiced Granola (it’s available year-round). Made with certified non-GMO ingredients on a base of…
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Cheese strata with kale and sausage (photo © Wisconsin Cheese). Today is gray and chilly, perfect comfort food weather. We’re whipping up this cheese strata, which was created by Annalise of the blog Completely Delicious for Eat Wisconsin Cheese. It’s another way to use stale bread, although fresh bread works fine. Enjoy it for…
Continue reading “RECIPE: Cheese Strata With Kale, Sausage & Caramelized Onions”
