Friday, March 12, 2010

Recipe Friday - Weekend Breakfasts

In honor of the weekend I thought I would include 2 yummy recipes I have that I have never used! Ha, I would like to try them sometime soon though when I have some house guests.  Perfect breakfast foods that would be great on a Saturday or Sunday morning! Enjoy!

Orange Breakfast Bread

3/4 Cup sugar
1/2 Cup pecans, chopped
1 Tbsp. orange zest
2 (12 oz) cans refrigerated biscuits
1 (8 oz) package cream cheese, cut into 20 squares
1/2 Cup butter, melted

Combine the first 3 ingredients and set aside.  Separate each biscuit in half.  Place cream cheese square between biscuit halves and pinch sides together to seal.  Dip in butter and dredge in sugar mixture.  Stand biscuits on edge in greased bundt pan  Drizzle with remaining butter and sugar mixture.  Bake at 350 degrees for 35-45 minutes or until golden.  Immediately glaze.

Glaze: 1 Cup powdered sugar
1 Tbsp. orange juice

Combine and drizzle over warm biscuits.  Serves 12-16

Baked French Toast

1 (9 oz) loaf of French of sourdough bread
3 eggs
3 Tbsp. sugar
1 tsp. vanilla
2 1/4 Cups milk
1 Cup fresh or frozen raspberries, blueberries, or strawberries
1/4 Cup butter, softened
1/2 Cup flour
6 Tbsp. brown sugar

Cut bread in 1-inch slices.  Place in bottom of well greased 9 x 13 pan.  Beat eggs, sugar, vanilla, and milk;  pour over bread.  Cover and place in refrigerator overnight.  Before baking in the morning, turn bread over making sure all is coated.  Sprinkle on fruit.  Cut butter into flour and brown sugar until it resembles coarse meal.  Sprinkle over fruit.  Bake uncovered.  Cut into squares.

Oven temperature: 375 degrees
Cooking time: 40 minutes
Serves: 8

Have a blessed weekend!

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