Baked French Toast...or is it Bread Pudding?

Have you ever had one of those moments while shopping and see something new and thought to yourself, "Hmmmmm....maybe?"  Well I had a one of these moments the other day while shopping in my local WinCo Foods.  The item, a loaf of thick sliced Sweet Hawaiian Bread.

Have you tried these Ham and Swiss sliders yet?  I first saw it on Pinterest and made them for a potluck.  Delish!  I was just glad I made two trays or I wouldn't have had any to try! Anyway, when I saw the loaf of Sweet Hawaiian Bread I originally thought Ham and Cheese Sammies.  So I bought the loaf.  A couple of delicious Ham and Cheese Sammies later I wondered about how good the rest of the loaf would be as French Toast.  Hmmmmm...

I know the basic French Toast recipe.  It's one of those recipes you have forever etched on your brain not just because it's so simple or few ingredients but because it's so delicious especially for a Sunday brunch.

2 eggs
1/2 cup milk
pinch of salt
tablespoon of sugar
sprinkle of cinnamon and nutmeg
and a splash of vanilla.

Beat all the above and pour over thick sliced day old bread.  This was usually enough for four slices.  Let soak for a few minutes and then pan fry in butter to golden deliciousness.  Plate and cover with more butter, maple syrup and or a sprinkling of powdered sugar.  Sound familiar?

I was just going to make the basic French Toast but I really don't have the time during the work week.  I had heard of Baked French Toast but it really just sounded like a version of bread pudding.  Either way it was had to be good.  Now my dilemma was that I had already eaten a few slices from the loaf and what was left wouldn't be enough to make any of the recipes I found when I searched Pinterest.   In addition, they were all baked in a 9x13 pan and that was just too much for my household of one. I thought that cutting most of those recipes in half might have worked but only if I had everything.  Which I didn't.  I just had the ingredients for basic French Toast.  Why not just do the basic version and bake it?  Exactly. Why not.  So, I did and here's the recipe I made in a 9x9 glass baking dish.  It makes enough for 4-6 servings.

Preheat oven to 350 degrees and butter the dish really well.

Cut Bread into big pieces and place in dish.  Set aside.   I used the Sweet Hawaiian bread here but any good hearty bread will work.  I'm thinking to try pumpkin bread this fall :)

In a mixing bowl beat 4 large eggs together till the yolks are broken up and then beat in 1 pint of half and half or 2 cups of milk.  Once beaten together add:

1 tsp vanilla
1/4 tsp salt
3 tsp. sugar
1/4 tsp freshly grated nutmeg
1 tsp. ground cinnamon


Pour over bread pieces making sure all pieces are saturated.  Sprinkle the top with brown sugar and cover with aluminum foil.  Let sit on the counter for 5-10 minutes or in the refrigerator overnight.  Bake covered at 350 degrees for 30 minutes.  Then remove the aluminum foil and bake for another 10 minutes.  Remove from oven and let rest for 10 to 15 minutes.  Serve warm with Butter, Maple Syrup and or Powdered Sugar.


Wow, does my house smell so delish right now!

Mac-n-Cheese in a Mug

Wow_and I mean WOW! Mac-n-Cheese in a Mug!  That will never work! Seriously?  But...but it can never work.  Really?  Okay, I'll give it a try.  ...and Wow! just about covers it.

That was what was going through my head when I first found this recipe on Pinterest.  instant-mug-o-mac-cheese-in-the-microwave  Believe me, once you make your first mug of Mac-n-Cheese you will never go back to the "box" again.

But wait, like all good cooks I tweaked the recipe just a bit.  So, here's my 'tweaked' version.




Mac-n-Cheese _Single Serve from the Microwave;)

     1/3 Cup of Macaroni Noodles or Pasta Shells
     1/2 Cup Water
     Pinch of Salt
     1 tbsp. butter
     1/4 milk (I used 2%)
     1/2 cup of shredded cheese

Notes: The container of choice needs to be large enough to keep the water from boiling up and over too much.  I put a microwaveable bowl beneath the container to catch any spill over.  I've used my glass 2-cup measure with no problems. 

For this batch I used Velveeta Shreds but I've also used mild and medium cheddar cheese with the same success.  I don't recommend Mozzarella or Italian Blend Shredded cheese.  They don't blend well for a cheesy sauce. I tried :)

In a large (at least 14 oz) microwaveable mug or container with high sides add pasta, water and salt.  Stir.  Place in microwave on high for 2 minutes.  Carefully take out mug and stir.  Return the mug to microwave and heat on high for another 2 minutes. I've made this several times and 4 minutes has always been enough for the water to be absorbed and the pasta to be done.  But I have a 1100 watt microwave.  If your pasta needs more time then add another minute.  Just remember to stir after each minute.  When I made this version with pasta shells I found the shells needed 5 minutes to be fully cooked to al dente.

cheese and milk have been added

right out of the microwave

Take mug out of microwave when pasta is done and add the butter.  Stir till the butter is melted. Add milk and cheese and stir.  Place back in the microwave for another minute.

stirred and ready to eat!

Very Carefully (the container will be HOT) remove mug from microwave. Stir till cheese is well melted into the pasta and EAT Up!  Quick, super easy and 5 to 6 minutes later you're eating Mac-n-cheese from scratch!

For a crust top: Sprinkle crumbled crackers on top.

To change it up a bit try different combinations of cheeses.  Want something a tad spicy then try 1/4 cup of Pepper Jack with mild Cheddar.  Delish!  I added crushed Doritos on top for some crunch.