Posted by Brenda Gorseth | Posted in Uncategorized | Posted on 26-03-2015
It is difficult for me to follow a recipe. Not because it’s confusing or complex, but for the simple fact I try to put my two cents’ worth into it. Sometimes it’s to make it better (in my mind), but most times, it’s to use what ingredients I have on hand rather than waste time and money going out to purchase a specific ingredient.
Such was the case last week. I had leftover caramel rolls that had dried out a bit from a catering job; let’s be honest, in my house, ‘leftover’ and ‘caramel rolls’ are never synonymous. Ever. But these were out for the entire morning before lunch was served and so I froze them as soon as I got home, thinking they would be good for something eventually. I also had a potpourri of things in the fridge/freezer I wanted to use- a cup here, a baggie there-all were begging to be used. In my kitchen, we eat from the freezers at least three times a week-what’s the point of freezing all of these things if you are never going to use them?! First I looked in the cookbooks to get some ideas, and two things came to mind: egg bake and French toast bake. My family loves both, so why not combine the two? I did, and let me tell you, the three of us ate half the pan in no time flat, and the leftovers were gobbled up the next day for a snack. As usual, the problem with me is the throwing things in without really measuring or writing it down, but I tried my best to keep track and jot things down as I added them, because I had a sneaking suspicion we would like this-and we did. My dad was notorious for this-we never quite knew what we were going to eat when he made ‘leftover hotdish’. Sometimes it was pretty good and sometimes, well, the dog and cats got to eat well that night. I am all for repurposing leftovers, but sometimes, cooked beets just shouldn’t be mixed with anything it can bleed on, like tuna hotdish…and keep in mind, I love beets. Here is what it looked like after our first pig-out:
‘French Toast’ egg bake:
Spray a 9×13 pan and layer the bottom with dried sweet bread; I used caramel rolls, but you could use raisin bread, sweet rolls, or whatever you have on hand.
2 c whipping cream (half and half would work too, as would whole milk-you get the picture)
1/4 c sugar
Crack the eggs into a blender, add the next two and blend until smooth; pour over the bread
sprinkle 2 c cheddar cheese (or a mix of Colby jack, etc)
sprinkle 1 c crumbled bacon (bacon bits would work, I’m sure)
Now you have two options: cover and refrigerate overnight OR let sit in fridge for an hour (which is what I did)
Preheat oven to 350
Mix 1/2 c sugar, 1/3 c flour and 1/4 c softened butter together and sprinkle on top of mixture (if your bottom layer doesn’t have cinnamon you may want to add 1/2 tsp to this)
Bake for an hour and let set for a few minutes before serving.
The sweet and cinnamon of the rolls along with the crunchy topping mixed with the cheese/bacon made this taste REALLY GOOD. My topping was from a blueberry muffin recipe I had made and had leftovers in a baggie stored in the freezer. The same with the bacon and cheese-you could add more or less, depending on what you have on hand. Try it and let me know how it turns out. My family loves breakfast for supper.
For a while last week I thought maybe I could plant potatoes on Good Friday as my grandparents did, but this week put the kibosh on that. I do love not seeing snow in March; the wind the last two days has been howling, making it miserable outside, but today it’s still and sunny. The promise of a good day.
With that it’s time to fire up the ovens. Cookies and crusts are on the agenda. Tomorrow is Friday and that means the weekend-go out an enjoy the warmer weather!