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Archive for the ‘Breakfast’ Category

cinnamon bread pudding finished

When I saw a recipe for Cinnamon Bread Pudding, I knew I had to try it.

Captain Cavedweller is a big bread pudding fan and it sounded like the perfect thing to make for Christmas breakfast.

Turns out, it was.

It was fast and easy to assemble the night before and pop in the oven that morning.

cinnamon bread pudding ingredients

Simple ingredients

 

Mix egg, milk and spices until well blended.

Mix egg, milk and spices until well blended.

Make your husband cube the bread while you beat the egg mixture.

Make your husband cube the bread while you beat the egg mixture.

Spread the cubes evenly into a greased baking pan.

Spread the cubes evenly into a greased baking pan. Pour the egg mixture over the top, cover and pop in the fridge overnight.

Heat oven to 350 and bake the bread pudding until golden brown - about 50 minutes.

Heat oven to 350 and bake the bread pudding until golden brown – about 50 minutes.

While the bread is baking, make the syrup - just sugar and water in a heavy saucepan. Stir until dissolved.

While the bread is baking, make the syrup – just sugar and water in a heavy saucepan. Stir until sugar is dissolved.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Continue stirring and bring to a boil, then add maple flavoring. Boil another minute before removing from heat.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

Cut baked bread pudding into slices and serve with warm syrup. It will make your knees wobbly and your stomach very happy.

 

Cinnamon Bread Pudding

3 cups cubed cinnamon bread

4 eggs

1 3/4 cup milk

1 tsp. cinnamon

1/2 tsp. nutmeg

Syrup

1/2 cup granulated white sugar

1/2 cup brown sugar, packed

1/2 cup water

1 tsp. maple flavoring

Grease an 8×8 inch baking dish (for a 9×13 dish, double the recipe).

Cut about six slices of bread into cubes. You need enough to fill three cups. Spread evenly in baking dish.

Beat eggs, milk, and spices until well blended. Pour over bead. Cover and refrigerate overnight.

Preheat oven to 350.

Uncover baking dish and bake about 50 minutes until the bread is set and the top is golden brown. Cut into squares and serve with warm syrup.

To make the syrup, pour sugars and water into a heavy saucepan. Stir over medium heat until sugar is dissolved. Continue stirring until mixture comes to a boil. Add in maple flavoring and boil another minute. The aroma of the maple at this point will make your mouth water and cause great pangs of hunger to rocket through you.

You can pour the syrup over the bread pudding in the pan if you will be eating it all then or if you want you can individual spoon over pudding on each plate. You can serve with a dollop of whipped cream or sprinkle the top with powdered sugar if so desired.

She Who Will Be Making This Again

 

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I found a recipe on Pinterest the other day for Krispy Kreme doughnuts. Since these are a particular favorite of Captain Cavedweller, I decided to give them a whirl.

Oh. My. Gracious.

While they did not taste exactly like Krispy Kreme’s, they were the best homemade raised doughnuts I’ve ever had. CC agreed as he ate his sixth one.

These weren’t hard to make, but they do take about three hours from start to finish. I tweaked the recipe just a bit, so here it is:

 

Ingredients

 

Scald milk then let cool. While it is cooling, add yeast packets to warm water in mixing bowl.

 

Mix ingredients together on low speed until blended, then high for two minutes.

Once dough is mixed, cover and let rise until double, about an hour.

 

Turn dough out on floured surface. Handle as little as possible.

 

Roll dough out about 1/2 inch thick. Again, try to handle as little as possible. I could tell the doughnuts I made from the dough that I rolled out a second time from the excess after I cut the first group. They were a little tougher. Less handling = softer doughnuts.

 

If you have a doughnut cutter, go to town cutting them out. If you don’t a glass or biscuit cutter will work.

 

If you don’t have a doughnut cutter, you’ll have to get creative in cutting out the holes in the center. A Wilton cake decorating coupler worked perfect.

 

Cover doughnuts and let raise until double (about 45 minutes).

 

When doughnuts have raised, carefully slide into hot oil. Cook until golden brown (about 30 seconds or so on each side).

 

Dip doughnuts into glaze after draining.

Let rest on rack until glaze is set and they are cool enough to eat (but still warm!).

 

Enjoy! And try not to eat as many as we did!

 

Raised Doughnuts

2 packets yeast

1/4 cup warm water

1 1/2 cups milk

1/2 cup sugar

1 tsp. salt

2 eggs

1/3 cup shortening

5 cups flour

oil

Glaze

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

4-6 tbsp. hot water

Scald milk and then cool.

Dissolve yeast in warm water in a large mixing bowl. Add in milk, sugar, salt, eggs, shortening and two cups of the flour. Mix on low speed until blended, scraping the bowl frequently. Once all the ingredients are combined, mix on high speed for two minutes.

Stir in remaining flour until well blended.

Cover and let rise until double (about an hour).

On a floured surface, very gently roll out the dough until about 1/2 inch thick. Handle the dough as little as possible. Cut with a doughnut cutter (if you don’t have one, any circular object like a glass will work. I used a Wilton cake decorating coupler to cut out the centers.)

Cover and let rise until double (about 45 minutes).

Heat oil in a deep fryer or heavy-duty pan until it reaches 350 degrees.  Slide doughnuts into hot oil very carefully. Cook until golden brown. I may have had my oil entirely too hot, but it was taken about 30 seconds per side. You can watch the inside of the doughnut hole and when it starts to turn brown, flip the doughnut over.

Remove carefully from oil when brown and drain.

Dip warm doughnuts on the glaze then set on a rack to cool slightly before devouring way too many!

To make the glaze, melt butter, stir in vanilla and powdered sugar then add enough hot water, one spoon at a time to reach desired consistency. It should be fairly thin. I placed the doughnuts right in the bowl of glaze, flipped them over to coat both sides then moved to the rack to finish cooling.

Makes approximately 24.

I may never make these again since CC and I couldn’t leave them alone when they were fresh and hot. They weren’t that good the next day, so make sure you consume them all right away!

She Who Likes Doughnuts Way Too Much

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Captain Cavedweller likes to make breakfast burritos.

They are not for the faint of heart.

Yesterday he whipped one up so I took a few quick photos of the process. Start to finish, takes less than five minutes and they are pretty tasty (but don’t tell him I said that!).

Ingredients

Slice pre-cooked sausage thinly and brown in a skillet.

While the sausage is browning, whisk eggs with milk.

Add in some spices. CC uses Mrs. Dash.

Pour eggs in with sausage and scramble.

Then scoop into a tortilla shell.

Sprinkle with olives and shredded cheese.

Wrap and devour! (Someone got in a hurry to eat their breakfast and wouldn’t let me take more photos, sorry!).

Breakfast Burrito

2 pre-cooked sausages

3 eggs

1 tbsp milk

1/4 cup shredded cheese (CC used colby-jack)

1 tbsp. olives

salt, pepper to taste

seasoning to taste

Thinly slice sausage and warm in a skillet on medium heat. Whisk eggs with milk and seasoning then pour over sausage. Scramble until eggs are set. Scoop into a flour tortilla and top with olives and cheese. This will make three burritos (or two really big ones).

You can also add in sour cream, ranch dressing or salsa if you like. (CC doesn’t like, so his is the plain-jane model).

She Who Would Like One of These for Breakfast

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My plan was to share a post with these adorable heart-shaped cakes I made with a raspberry-cream cheese filling.

Only I can’t find the photos.

Seriously. Can’t find them. I know I took them. Know I downloaded them. Just can’t remember where I saved them and can’t find them!

Oh, the tragedy of it all.

So today you get French Toast. Which isn’t all bad, especially if you want a tasty breakfast to serve your sweetheart. This recipe is super easy, fairly quick and very yummy. Enjoy!

Ingredients for French Toast

 

Beat the egg until it is smooth, then add cream and vanilla. Mix well.

 

Stir in cinnamon and milk.

 

Slice French Bread about one-inch thick and dip into batter, coating both sides. I like to use bread that is slightly frozen to keep from getting "soggy" with batter.

 

Place slices on a foil or parchment lined baking sheet. Lightly spray foil with non-stick cooking spray.

 

Drizzle with syrup, lightly dust with powdered sugar and enjoy!

 

French Toast

1 egg

1/4 cup cream

1/2 cup milk

1 heaping tsp. cinnamon

1 tsp. vanilla

French Bread  – 6 slices

Preheat oven to 350 degrees

Beat egg then add cream and vanilla. Mix well. Add milk and cinnamon, mixing well. Slice bread into one-inch thick slices (slightly frozen works best) and dip into batter. Line a baking sheet with foil or parchment. Lightly coat foil with non-stick spray then place slices on foil. Bake at 350 10-15 minutes until edges are nicely browned. I usually turn the bread over about half-way through the baking cycle so it gets toasted on both sides.

Serve immediately with syrup and a dusting of powdered sugar. For extra Valentine’s fun, use a heart-shaped cookie cutter to cut out batter pats for the toast. It will make your sweetie smile!

She Who Loves French Toast

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