Monday, April 27, 2009

Praline French Toast Bake

Here is another dish I made for brunch with my friends yesterday. I've made this before, but each time I make it, I add something different. This time I added chopped pecans. It almost tastes like pralines, which is where it gets it's name. And the best part about this dish is that you can prepare it the night before. Just pop it into the oven in the morning!

Praline French Toast Bake
Serves 10

1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
2 tbsp light corn syrup
1 loaf thin French baguette bread, cut into 1-inch slices
1 cup chopped pecans
4 large eggs
2 cups skim milk
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt

In a saucepan, combine the brown sugar, butter and corn syrup and heat over low heat, stirring often. Let mixture come to a boil and continue to boil for 1 minute. Pour mixture into the bottom of a 13- x 9-inch glass baking dish. Sprinkle with the chopped pecans. Arrange the bread slices over the sugar mixture in the dish, placing the slices close together.

In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon and salt. Pour over the bread slices in the dish. Cover the dish and place in the refrigerator overnight.

Preheat oven to 350F. Uncover the baking dish and bake until the sugar mixture is bubbly and the bread is browned and crisp, about 45 minutes.

(Each serving is 8 pts!! Don't even bother counting if you're on WW with this one.)

Sunday, April 26, 2009

Crustless Spinach Quiche

I had some friends over for brunch this morning and created this egg dish. Most of my friends know that I don't eat eggs or cheese (I know, crazy huh?), but I talked to those who do and thought I came up with a great combination. (The picture was taken after they chowed down!)

Crustless Spinach Quiche
Serves 8

1 teaspoon olive oil
1 medium Vidalia onion, diced
10 oz frozen spinach, thawed and squeezed dry
6 large eggs
1 1/2 cups skim milk
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups shredded Swiss cheese
2 large tomatoes, diced

Preheat oven to 375F. Spray a 9-inch pie dish with nonstick cooking spray. In a medium skillet, add the olive oil. Heat over medium heat. Add the onions; saute until translucent, about 3 minutes. Add the spinach and cook until heated through, about 2 minutes.

In a large bowl, add the eggs, milk, salt and pepper; whisk until combined. Add the Swiss, tomatoes, and sauteed onion and spinach. Pour the egg mixture into the prepared pie dish.

Bake the quiche until the eggs are set and edges are browned, about 30 minutes. Let the quiche stand for about 10 minutes before serving.

(Each serving is 5 pts.)