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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 loaf day-old, French, Italian, or sourdough bread, sliced 1/2-inch thick Grated zest of 1 large orange (remove peel and slice for garnish) 1/2 cup orange liqueur (Triple Sec or similar), divided 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 8 eggs 2/3 cup orange juice 2 cups milk 1/2 cup sugar 1 teaspoon vanilla extract Praline topping: 1/2 cup chopped pecans 1/2 cup brown sugar, firmly packed 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 2 teaspoons grated orange zest 3 tablespoons butter, melted Garnish: Orange Slices Confectioners' sugar Mint sprigs Instructions: Butter 13 x 9-inch baking pan or casserole dish. Place half of bread slices in bottom of pan and brush with half of Triple Sec. Sprinkle with half of orange zest, cinnamon, and nutmeg. Cover with remaining slices of bread and repeat. In a medium bowl, whisk together eggs, orange juice, milk, sugar, and vanilla. Pour mixture over bread. Cover and refrigerate 8 to 10 hours or overnight. When ready to bake, preheat oven to 350º. Remove casserole from refrigerator and remove cover. To make topping, combine pecans, brown sugar, flour, cinnamon, and orange zest in small bowl until well blended. Add butter and mix well. Sprinkle over casserole. Bake casserole, uncovered, about 45 minutes, or until knife inserted near center comes out clean. To serve, sprinkle with sifted confectioners' sugar and garnish with slices of peeled orange and mint sprig, if desired. Yields 10 to 12 servings. Notes: Another easy casserole that can be made the night before and served for a brunch or other special breakfast. |
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