COLLECTION: Breakfast Recipes

From: (Stephanie da Silva)

Date: Sun, 25 Jul 1993 02:12:42 GMT


From the Country Place Bed & Breakfast in Salado, Texas. Published in the August 1993 issue of Down Town, inc (a local Houston paper).

Pineapple French Toast with Ambrosia Salsa

(source: Austin American Statesman, April 7, 1993)

20 oz can pineapple chunks in juice
1 cup strawberry halves
1/4 cup toasted flaked coconut
4 tablespoons sugar, divided
1 10 ounce loaf French or Italian bread
3 eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Drain pineapple, reserving 3/4 cup juice and pineapple pieces separately.
In a small bowl, prepare ambrosia salsa by combining strawberries, coconut,
reseved pineapple pieces and 2 tablespoons sugar, set aside.

Cut bread in 3/4 inch slices.  In a 15 by 10 inch jelly roll pan, arrange
bread in a single layer, set aside.  In a large bowl, beat eggs, milk,
vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple
juice, pour over bread, turning slices to coat completely.  Cover and
refrigerate overnight or until all liquid is absorbed, about 1 1/2 hours.
In a large skillet over medium heat, melt butter.  Add bread a few pieces
at a time and cook until browned on both sides, turning bread once, and 
adding more butter if necessary.  Serve with ambrosia salsa.  Serves 6.

Baked French Toast (Overnight)

French bread cut into one inch slices, making eight slices

6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla

Pour over bread slices, cover and refrigerate overnight.

Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas,
thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup
sugar and 1 tablespoon apple pie spice over strawberries and bananas.  
Place slices of egg-soaked bread on top of strawberries and bananas.  
Sprinkle top with cinnamon and sugar.  Bake 450 degrees for 20-25 minutes.
Serve with whipped cream or powdered sugar.

Egg Casserole

12 eggs beaten
1/2 lb. sausage
1 can condensed creamy chicken mushroom soup
Cheddar cheese

Pan fry sausage, drain, set aside.  Grate cheese (enough to sprinkle on top
of casserole).  Beat eggs, add chopped chives, basil, seasoned salt, scramble
lightly.  Add together 1/2 sausage and chicken soup, (no milk added to soup),
and egg mixture.  Place remaining sausage in bottom of casserole dish.  Pour
egg mixture, soup and remaining sausage over top of sausage.  Sprinkle cheese
on top.  Sprinkle paprika and/or parsley on top.  Bake 30 minutes at 350F.

Cinnamon Butter

1/2 lb butter
1/2 lb confectioners sugar
3 tablespoons cinnamon

Combine the ingredients and mix well with an electric mixture.  Store in


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