Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
Remove baking dish from refrigerator 45 minutes before baking.
Preheat oven to 350 degrees F (175 degrees C).
Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.
Here are five breads that meet this criteria. Look for them on the shelves of your local grocery store. Dave’s Killer Bread Thin-Sliced 21 Whole Grains and Seeds*#
With lots of great taste and texture, this slice is one of the healthiest slices you can buy.
Per Slice: 60 calories, 1g fat (0 g sat fat), 12g carbs, 3g sugar, 3g fiber, 3g protein Ezekiel 4:9 Sprouted Whole Grain Bread
Fiber- and nutrient-rich sprouted grains, lentils, and soybeans make this a best bet.
Per Slice: 80 calories, .5g fat (0g sat fat), 15g carbs, 0g sugar, 3g fiber, 4g protein Oroweat 100% Whole Wheat
Each of these wholesome slices will provide the foundation for a healthier sandwich.
Per Slice: 90 calories, 1g fat (0g sat fat), 18g carbs, 3g sugars, 2g fiber, 4g protein The Baker 9-Grain Bread
A substantial slice made from a variety of wholesome grains like whole wheat, rye, oats, spelt millet, and more to provide a great taste and texture.
Per Slice: 100 calories, 1.5g fat (0g sat fat), 18g carbs, 0g sugars, 3g fiber, 4g protein Roman Meal 100% Whole Wheat
A whole-grain packed slice that will help crush your cravings.
Per Slice: 100 calories, 1.5g fat (0g sat fat), 10g carbs, 3g sugar, 3g fiber, 5g protein
*Non-GMO Project Verified
Look for breads that are made of whole grains and offer:
No more than 110 calories per serving
At least 2 grams fiber
No more than 4 grams (1 tsp.) sugar
3 or more grams of protein
Zero grams of saturated fat
• 3 large eggs
• 2 cups grated zucchini, unpeeled (about 2 small)
• 1.5 cups cassava flour
• 1/3 cup finely diced pitted dates
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• a pinch or two of nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 tablespoons softened butter or ghee
• 1/3 cup raw honey
• 1/2 cup chopped pecans
• 2 ounces chopped 72% dark chocolate
Preheat your waffle iron.
Whisk eggs until frothy. Add remaining ingredients except for the pecans and dark chocolate. Fold them into the already blended batter at the end. This “batter” is not runny like traditional waffle batters.
Scoop three ice cream scoops of batter per waffle. Let cook for 2-3 minutes depending on how hot your waffle iron gets and whether it is a shallow waffle or a Belgium waffle. The waffle should have a light-medium browning.
Serve with pure maple syrup and a refreshing SUNRISE SMOOTHIE!
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9×5-in. oval on a parchment paper-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 40 minutes. Cover with foil; bake 15 minutes longer or until golden brown.
1 serving: 149 calories, 6g fat (2g saturated fat), 8mg cholesterol, 621mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 6g protein.
Originally published as Pull-Apart Bacon Bread in Quick Cooking July/August 2001
In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside.
In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly for 10-12 times. Pat into a greased 13×9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika.
Bake at 400° for 25 minutes. Let stand for 10 minutes before cutting.
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