Overnight Apple French Toast
Baked Overnight Apple French Toast Casserole is easy, full of apples or your favorite fruit, nuts, raisins and the best baked breakfast or brunch recipe!
Holiday Breakfast- French Toast Casserole
The easiest and best make ahead breakfast- FRENCH TOAST CASSEROLE!!! This is amazing for parties, brunches, Christmas morning, you name it. It is a favorite for us.
Recipe here:
make-ahead holiday (or any day!) breakfast recipes | vegan
Want to sleep in, but still enjoy delicious vegan food? These sweet and savory make-ahead plant-based recipes are perfect for your next holiday breakfast or weekend brunch! Get the full recipes below.
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12 Easy Breakfast Casseroles | Casserole Recipe Compilation
Here are 12 of our best brunch and breakfast casseroles, perfect for the holidays or just for entertaining a crowd in the morning. From shrimp and grits to french toast, we have a wide variety of casserole ideas for your next party.
0:02 Sausage-Hash Brown Breakfast Casserole
0:45 Pancake Bake with Cinnamon Streusel
1:41 Shrimp and Grits Casserole
2:29 Tex-Mex Breakfast Bake
3:07 Best Baked Oatmeal
3:43 Quinoa Breakfast Bake
4:18 Sweet Potato and Sausage Strata
4:54 Turkey Sausage, Mushroom, Potato Gratin
5:23 Ham Biscuit Casserole
6:01 Apple Pie French Toast Casserole
8:52 Breakfast Enchiladas
9:36 Creamy Brioche and Egg Bake
#breakfast #brunch #breakfastcasseroles
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12 Easy Breakfast Casseroles | Casserole Recipe Compilation
The Chunkiest Chocolate Pecan Cookie Pie | Cook and a Half
Join Food52 resident Samantha Seneviratne and her son Artie for this latest episode of Cook and a Half where they make a delightfully tasty chunky chocolate pecan cookie pie. This dessert can be made all by hand and comes together very quickly! As a bonus, learn to make no-churn bourbon ice cream to serve with this pie for an extra-satisfying treat this holiday season. GET THE RECIPE ►►
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For more Food52 Residents Thanksgiving
The Thanksgiving Menu of Your Wildest Dreams:
PREP TIME: 7 hours 30 minutes
COOK TIME: 40 minutes
Serves: 8-10
INGREDIENTS
No-Churn Bourbon Ice Cream
2 cups heavy cream
2 tablespoons malted milk powder
one (14-ounce) can condensed milk
1 pinch fine sea salt
1 pinch ground cinnamon
1 teaspoon pure vanilla extract
2 tablespoons to 3 tablespoons bourbon
Pie Crust & Filling
Pie Crust
1 1/4 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
8 tablespoons salted butter, cut into pieces
1/4 cup to 1/3 cup ice water
Pie Filling
6 ounces (12 tablespoons) salted butter, at room temperature
1/2 cup packed brown sugar, light or dark
1/3 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 ounces semisweet chocolate, roughly chopped
8 ounces pecans, whole or chopped
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Make Ahead Coffee Cake
This is my one and only, always make coffee cake. I grew up eating this coffee cake, and I have never found a recipe for one I like better. The cinnamon, brown sugar, nut topping provides a nice crunch, and the bottom gets a nice caramelization that reminds me if cinnamon rolls. This is also a very easy and inexpensive coffee cake recipe. I love that you can mix it up to three days ahead of time and then bake it and eat it right before serving. It also freezes well.
CAKE INGREDIENTS:
1 C sugar
1/2 C brown sugar
2/3 C (almost 11 T) margarine
2 eggs
1 C milk
2 C flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
TOPPING INGREDIENTS:
1/2 C brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C nuts, optional
DIRECTIONS:
In the mixing bowl cream together the white sugar, brown sugar, and margarine. Add two eggs and beat. Mixed together your dry ingredients. Then alternate adding the milk and the dry ingredients as you continue mixing the cake batter. I usually add 1/3 of the milk, followed by 1/3 of the dry ingredients. Repeat this two more time until all dry ingredients and the milk are incorporated. Be careful not to over mix. Pour the cake into a greased 9 x 13 pan. Sprinkle with the toppings. Bake at 350° for 35 minutes. Use a toothpick to test for doneness. You may refrigerate the unbaked covered cake up to three days, if you prefer to bake it at a later time. The baked cake also freezes well.
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