OVERNIGHT STUFFED FRENCH TOAST
This brunch dish is so rich that no one will suspect each generous serving has just 3 grams of fat."I don't like to cook a lot in the morning so this make-ahead dish is perfect for us," says Brenda Childress of Broken Arrow, Oklahoma.
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.
Nutrition Facts : Calories 306 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 805mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
STUFFED BREAKFAST TORTE
Make and share this Stuffed Breakfast Torte recipe from Food.com.
Provided by Pinay0618
Categories Breakfast
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray an 8 1/2" spring form pan generously with non stick cooking spray. Roll out one sheet of the puff pastry to a 1/4" thick and cut out a 9" circle. Place this circle in the bottom of the spring form pan with the extra 1/2" going up the sides. Roll out the second piece of puff pastry to 1/4" thick and cut an 8" circle out. Set aside, this will be the "lid" of your torte. Roll out the remaining 2 sheets of puff pastry to a 1/4" thickness and cut rectangles out to wrap around the inside of the spring form pan leaving a 1" overhang at the top. Use water where puff pastry seams meet. Press the puff pastry against the pan for a smooth fit. Cover everything with plastic wrap and place in the refrigerator for 1 hour.
- For Eggs: In a medium skillet, melt butter over low heat. In a medium mixing bowl, whisk the eggs, herbs, nutmeg, salt and pepper. Pour the egg mixture into the skillet and gently stir the eggs around in the pan constantly. The eggs should be loosely scrambled since they will cook again in the torte. Slide the eggs onto a plate and cover with plastic wrap. Cool eggs completely before using.
- To Assemble the Torte: (Have egg wash on hand) Remove the pastry lined pan from the refrigerator. Layer the ingredients in this order, making sure to spread each layer to the edge of the spring form pan: 1. Half the eggs 2. Half the spinach 3. Half the cheese 4. Half the sausage 5. All the peppers 6. Remaining Sausage 7. Remaining Cheese 8. Remaining Spinach 9. Remaining Eggs
- Fold the puff pastry overhang onto the ingredients. Brush with egg wash and then place the 8" circle or "lid" on top, gently pushing it down to seal the pastry along the sides. Cut a vent in the center using a sharp small knife and cut other decorative lines in the top to create a design. Make sure to only cut halfway through the pastry. Brush torte with egg wash and place in the refrigerator for 1 hour.
- Place the torte on a baking tray. Brush again with the remaining egg wash. Bake for 1 hour and 15 minutes, or until the top is golden and puffed up. Remove from the oven and allow to rest until room temperature. Do not eat the torte hot or it will fall apart.
- Remove from pan, slice and serve with a dipping mustard and a side salad.
Nutrition Facts : Calories 1121.9, Fat 80.1, SaturatedFat 25.9, Cholesterol 352.2, Sodium 1154.7, Carbohydrate 67.3, Fiber 3.7, Sugar 2.3, Protein 33.8
SAUSAGE-BACON AND CHEESE BREAKFAST TORTE
Honorable Mention Bisquick® Recipe Contest 2010!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350?F. Spray 10-inch springform pan with cooking spray.
- In medium bowl, mix Bisquick mix, cornmeal and 1 cup of the Cheddar cheese. Stir in broth until blended. Using greased or buttered hands, press mixture onto bottom of pan, forming a crust. Bake 20 minutes or until crust is set and starting to brown around edges.
- Meanwhile, in 12-inch nonstick skillet, cook bacon, stirring frequently, until crisp. Remove bacon to paper towels. Discard bacon drippings. In same skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage to bowl.
- In large bowl, beat eggs, half-and-half, chives and salt with whisk or fork. In same skillet, melt butter over medium heat. Add egg mixture; cook and stir until eggs are just moist (not dry). Remove from heat; stir in sausage and feta cheese. Spread mixture evenly over crust. Sprinkle with remaining 1 cup Cheddar cheese and the bacon.
- Bake 8 to 10 minutes or until heated through and cheese is melted. Run metal spatula or table knife along side of torte to loosen from pan; remove side of pan. Cut into wedges; serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 2 g, TransFat 1 g
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5/5 (1)Published May 2, 2022Category Desserts, Recipe Roundup
- Hungarian Dobos Torte. Are you feeling a little Hungary? If so, this Hungarian Dobos Torte is sure to hit the spot. It’s dense, filling, and deliciously sweet.
- Flourless Chocolate Torte. I have made this torte for years, and let me tell ya; it is divine! It’s fudgy, Jeff Bezos-rich, and insanely decadent. If you love chocolate, then you need this recipe in your life.
- Brownie Berry Torte with Vanilla Custard Filling. Remember I said that some tortes are multilayered cakes with fillings, and others are a little different?
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- Sacher Torte. This Austrian classic is a hit at any party. And I bet your friends and family will think you’ve turned into a French pâstissier. Sacher torte is made with layers of chocolate cake and boozy apricot jam.
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- Sausage Bread. Ground sausage-filled bread is on the no-nonsense end of things! Cook up that sausage into crumbles. Then in a bowl, mix it with mozzarella cheese, egg, mustard, onion powder, fennel seeds, salt, pepper, and Italian seasoning!
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