Tuesday, August 15, 2006

Serves 8-10

8 whitebread slices crushed
1 lb. bulk pork sausage - cooked
1 1.2 cups grated sharp cheddar
10 large eggs
2 cups milk
2 teaspoons dry mustard
1/4 teaspoon salt
dash pepper

Grease 9X13” glass baking dish. Place bread in bottom.  Top with sausage and cheese.

Beat together eggs, milk, mustard, salt and pepper.  Pour over sausage. (you can make this one day ahead of time and chill it)

Bake at 350 degrees until puffed and center is set (about 50 minutes).  Cut into squares and serve.

Saturday, January 24, 2004

Preheat your waffle iron.

Whisk together in large bowl:
3 large eggs, lightly beaten
1/4 cup milk
2 tbs. unsalted butter, melted
1/8 tsp. salt

Cut 5 slices of bread into pieces to fit a waffle iron. Coat the bread well in the egg mixture. Place on the hot iron and close the lid. Bake until the bread is a light golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree oven while you finish cooking the rest.

I like to add a splash of vanilla extract and about 1/8 tsp. of cinnamon to the egg mix when I make French toast. Almond extract is a good substitute for the vanilla if you like it better, but I use a smaller splash of that.

~ Via Casey ~