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Overnight Bananas Foster French Toast Casserole

Decadent? Yes!  Amazing? Yes! A show stopper? Yes!

If you are planning a brunch then I have the dish for you. I love that you prep it at night leaving you free in the morning to do 20 other things before the company arrives! You must add Overnight Bananas Foster French Toast Casserole to your next menu!

You’ll Need

3 quart casserole dish

Serving Spatula

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Overnight Bananas Foster French Toast Casserole
 

Ingredients
Banans Foster
  • 6 tablespoons salted butter
  • ¾ cup light brown sugar packed
  • 2 tablespoons pure maple syrup
  • pinch salt
  • 3 ripe-firm bananas peeled and sliced
French Toast
  • 8 eggs
  • 1 cup milk
  • 1 cup half and half
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • 12 oz loaf French bread cut into large cubes (preferably a day or two old)
Topping
  • ⅓ cup light brown sugar packed
  • ⅓ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • pinch salt
  • 3 tablespoons salted butter softened
  • To serve: maple syrup and/or whipped cream

Instructions
Bananas Foster
  1. In skillet, melt butter.
  2. Add sugar, syrup, and salt.
  3. Cook until smooth.
  4. Remove heat and carefully stir in bananas.
  5. Set aside to cool
French Toast
  1. Whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla.
  2. Grease a 3 quart casserole dish and place half the bread cubes in the bottom.
  3. Pour on half of the bananas foster mixture.
  4. Top with rest of the bread.
  5. Pour on the custard.
  6. Lightly press down.
  7. Pour on the rest of the bananas foster.
  8. Cover and refrigerate overnight.
Topping
  1. Mix brown sugar, flour, cinnamon, and salt.
  2. Stir in the butter to form crumbs.
  3. Sprinkle on top of the casserole and bake at 350 for 50-55 mins.
  4. Serve with syrup and whipped cream.

3.2.2807

Adapted from Celebrating Sweets

The post Overnight Bananas Foster French Toast Casserole appeared first on Hugs and Cookies XOXO.

Crispy Basket Burritos – For Once, Oven-Baked is Better Than Fried

I worked at a Mexican restaurant while in college, and one of my least favorite tasks was frying the flour tortilla bowls. You had to hold the two parts of the basket that formed them together while they fried, all the while getting splattered by hot fat, and breathing grease vapors. It wasn’t fun, but they did come out nice and crispy, so to everyone else involved, it was totally worth it.


Here, we’re using the oven to achieve what I consider a superior product. They’re just as beautiful, and crispy as the ones from the deep fryer, but seem to be much less greasy. Not to mention, the mess is significantly less. I’ll trade those things for a few extra minutes production time any day.

Just be careful not to burn them trying to get the inside bottom crispy. Since that area is protected from the sides, it’s not going to get as browned, but it doesn’t have to. As soon as this is filled, no one will know the difference. Speaking of filling, deciding that is probably the hardest part of this whole operation, but I’m confident you’ll come up with something worthy. I really hope you give these a try soon. Enjoy!


Ingredients for 2 Crispy Basket Burrito Shells (aka Tortilla Bowls, or Tostada Shells):
2 flour tortillas (about 8 inches in diameter)
1 tablespoon vegetable oil
oven safe ramekin, about 4 inches in diameter
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One Pan Orange Salmon with Sweet Potatoes + Broccoli

One pan orange salmon with sweet potatoes and broccoli is an easy and nutritious weeknight meal that’s ready in just 20 minutes!

One Pan Orange Salmon with Sweet Potatoes and Broccoli

I feel like the second the calendar flipped to September, a switch flipped. It’s cold. It’s getting dark early. Fall feels imminent and I’m not ready.

Don’t get me wrong – I love fall – but the cooler weather and darker evenings make me so tired. I don’t remember ever swapping the grill for the oven this early in the season, and I’m a little nervous about what winter has in store for us this year.

Luckily this one pan orange salmon is easy to throw together and can be made with minimal energy, even on the coldest, darkest nights.

One Pan Orange Salmon with Sweet Potatoes and Broccoli

Salmon is one of my favorite type of fish, and I especially love how easy it is to roast. It only takes 10 minutes and it almost always comes out succulent and flavorful.

(I say always because you really need to buy good salmon. That fish in the photo there? I knew the second I opened the package that it wasn’t going to turn out well. The portions were oddly shaped, pale, and tough. I should have known there was a reason that it was on sale for half off!)

This one pan orange glazed salmon is one of my favorite ways to prepare it lately. The sweet and spicy flavors go great with sweet potatoes and broccoli, so you can cook everything together for a super easy weeknight meal.

One Pan Orange Glazed Salmon with Sweet Potatoes and Broccoli

I got the inspiration to use orange marmalade on salmon from another one of my favorite recipes, 5 ingredient lemon curd salmon. I love how the lemon curd melts into a delicious glaze while the salmon cooks. For this Asian-inspired orange version, I swapped the lemon curd out for orange marmalade and added a splash of soy sauce for depth and some sriracha for a little kick.

I toss some orange segments in with the sweet potatoes and broccoli while they cook. It subtly flavors them and also creates a steamier environment in the oven that give the potatoes a softer texture (think more baked potato, less oven fries).

If you’re not a fan of salmon, this glaze is also great on shrimp. Follow the same instructions, but check them after 6 minutes because they’ll cook a little bit faster than the salmon does.

One Pan Orange Glazed Salmon with Sweet Potatoes and Broccoli

One Pan Orange Salmon with Swee

Serves 4     adjust servings

Ingredients

  • 2 sweet potatoes
  • 1 head broccoli
  • 2 tablespoons olive oil
  • 1 small naval orange
  • 3 tablespoons orange marmalade
  • 1 teaspoon reduced sodium soy sauce
  • 1/2 teaspoon sriracha
  • 4 4-ounce salmon filets
  • 1 tablespoon sesame seeds

Instructions

Heat your oven to 400ºF.

Scrub the sweet potatoes and cut them lengthwise into quarters; slice into 1-inch pieces. But the broccoli into florets. Cut the orange into segments.

Arrange the vegetables on a baking sheet and drizzle with olive oil; mix to coat. Season with salt and pepper. Place the orange segments on top of the vegetables. Bake for 10 minutes.

In a small bowl, combine the marmalade, soy sauce, and sriracha. Remove the baking sheet from the oven and push the vegetables to the sides of the pan to make room for the salmon. Place the salmon on the pan and slather each filet with the marmalade glaze. Return the pan to the oven and bake another 10 minutes, or until the salmon is cooked to your liking. Sprinkle the salmon with sesame seeds. Discard the oranges or, if desired, squeeze the juice over everything.

One Pan Orange Glazed Salmon with Sweet Potatoes and Broccoli

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 469kcal Calories from fat 214
% Daily Value
Total Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 62mg 21%
Sodium 218mg 9%
Carbohydrate 38g 13%
Dietary Fiber 7g 28%
Sugars 17g
Protein 29g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

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