Monday, July 30, 2012

Mmm...Breakfast & Brunch Recipes

I am sharing a few recipes from GBP's newest cookbook....101 Breakfast & Brunch Recipes. Too many yummy ones to choose from!

French Toast Casserole
A perfect comfort food!

1 cup brown sugar, packed
1/2 cup butter
2 cup corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1-1/2 cup milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13x9 baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powdered sugar; serve with warm syrup. Makes 6-8 servings.

Sweet & Easy Iced Coffee

1/2 cup sweetened condensed milk, divided
4 cups stong brewed coffee, cooled
ice cubes

Place 2 tablespoons of sweetened condensed milk into each of 4 tall glasses. Pour one cup of cooled coffee into each glass; stir to combine. Fill glasses with ice; stir to chill. Serves 4.

Overnight Caramel Pecan Rolls

2  3.4-oz. pkgs. instant butterscotch pudding mix
1 cup brown sugar, packed
1 cup chopped pecans
1/2 cup chilled butter
36 frozen rolls, divided

Combine dry pudding mixes, brown sugar and pecans in a bowl. Cut in butter; set aside. Arrange half the frozen rolls in a lightly greased Bundt pan. Sprinkle half the pudding mixture over top. Repeat layering with remaining rolls and pudding mixture. Cover loosely; refrigerate overnight. Bake at 350 degrees for one hour. Invert onto a serving plate. Serves 10 to 12.

Breezy Brunch Skillet

6 slices bacon, diced
6 cups frozen diced potatoes
3/4 cup green pepper, chopped
1/2 cup onion, chopped
1 t. salt
1/4 t. pepper
6 eggs
1/2 c. shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Drain and set aside, reserving 2 Tbsp. drippings. In the same skillet, add potatoes, green peppers, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. With a spoon, make 6 wells in potato mixture. Crack one egg into each well, taking care not to break the yolks. Cover and cook on low heat for 8-10 minutes, until eggs are completely set. Sprinkle  with cheese and bacon. Serves 4-6.

If you would like to add this cookbook full of wonderful breakfast recipes, just leave a comment on this blog post, make sure you leave an email address so I am able to contact you if you are chosen as the winner.

I'll be choosing a winner at 9:00 p.m. on August 17th!

Good Luck!!

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