3 tbsp butter
6 oz. thinly sliced mushrooms
4 sliced green onions
8 slices cubed French bread, 1 inch thick (about 2 cups)
1 cup shredded cheddar cheese
1 cup shredded Colby cheese
2½ cups milk
2 tsp Dijon or spicy mustard
¼ tsp salt
¼ tsp pepper
¼ tsp cayenne pepper
¼ tsp paprika
Melt 1 tbsp butter in a heave 10-inch skillet. Add mushrooms and sauté until the juices are released and evaporated; 4-5 minutes. Add the green onions to cook, stirring for 1 minute.
Arrange the bread cubes in the bottom of a buttered 8 x 8 pan. Melt and drizzle the remaining butter over the bread. Scatter the mushroom mixture over the bread and top with 1½ cup of the cheeses.
In a large bowl, whisk the eggs, milk, mustard, salt, peppers and paprika until well blended. Pour the egg mixture over the bread and sprinkle with remaining cheese.
Cover the baking pan with plastic wrap and refrigerate up to 24 hours. Bake uncovered at 375 degrees or until the eggs are puffed and golden brown, about 1 hour.
Caramel Apple French Toast (this is a stuffed French toast recipe)
2 medium sized granny smith apples
1 Tblsp butter
Wash and core apples, and slice length wise. In a saucepan, sautee 1 ½ apples in the butter for 5 minutes.
1 C milk
¼ C sugar
1 Tblsp cinnamon
1 tsp vanilla
Mix together with a whisk in a mixing bowl.
In a greased 9X9 baking dish, lay 4 pieces of texas toast, place sliced, sautéed apples on top of bread, sprinkle with brown sugar, add 1 Tblsp apple, gooseberry or other tart jelly on top, then layer another piece of texas toast on top. Pour egg mixture over bread, place 2 slices of apple on top of each piece of bread for garnish.
Refrigerate overnight, bake in 360 degree oven for 45 minutes.
After baking for 30 minutes, mix ½ C brown sugar, ¼ C butter and ¼ C walnuts into a crumbly mixture and spread over the top of the French toast and bake for remaining 15 minutes. Cut diagonally, and serve while hot.
Serves 6 – 8 people.
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