Looking for a festive fall breakfast dish? Use up the homemade pumpkin cream cheese and pair it with pumpkin swirl bread to make the most divine Pumpkin Cream Cheese Stuffed French Toast.

 Pumpkin Cream Cheese Stuffed French Toast

A few weeks ago, while doing my Monday mid-day grocery shopping I saw that swirl bread was buy-one-get-one-free. We love cinnamon raisin swirl bread so I always buy it when it goes on sale. As I reached for the two bags of cinnamon raisin swirl bread I spotted bags of pumpkin swirl bread. Say what!?!?! I had no idea they even made such a fabulous seasonal bread. So I did what any good wife would do and bought one cinnamon raisin and then one pumpkin swirl. After making homemade whipped pumpkin cream cheese and slathering it on said pumpkin swirl bread, I decided I would make french toast with the bread and then stuff it with the decadent homemade cream cheese.

 Pumpkin Cream Cheese Stuffed French Toast

That my friends is how this recipe for Pumpkin Cream Cheese Stuffed French Toast was created. I’ve stuffed french toast before. It’s kind of my thing. I can’t help it I love cream cheese and I enjoy french toast. You can find my other stuffed french toast recipes like Pineapple Stuffed French Toast with Coconut Syrup or my recipe  for Cinnamon Raisin Banana Stuffed French Toast and Buttermilk French Toast Stuffed with Golden Plum Cream Cheese.

 Pumpkin Cream Cheese Stuffed French Toast

Katie Original Recipe

Pumpkin Cream Cheese Stuffed French Toast

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

Pumpkin Cream Cheese Stuffed French Toast

Ingredients

  • 2 eggs
  • 1/2 cup milk
  • 1/4 tsp pumpkin pie spice
  • 8 slices Pumpkin swirl bread
  • 1/2 cup Whipped Pumpkin Cream Cheese
  • Powdered Sugar
  • Maple syrup

Directions

  1. Heat a large skillet on high heat. Spray with buttered cooking spray. Then mix together the eggs, milk, and pumpkin spice. Place a piece of pumpkin swirl bread in the egg mixture. Coat on both sides and place in skillet. Cook on both sides for 1-2 minutes until golden brown. Repeat until all the bread has been cooked.
  2. Place one cooked piece of french toast on a plate, then scoop 2 tablespoons of whipped pumpkin cream cheese on the toast. Top with another cooked piece of french toast. Repeat until you have four stuffed french toast pieces. Cut in diagonals, sprinkle with powdered sugar and pour on the maple syrup. Enjoy immediately.
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 Whether you want a delicious breakfast or make this for “brinner” this recipe for Potato Sausage and Pepper Breakfast Skillet will have your stomach satisfied. 

Potato Sausage and Pepper Breakfast Skillet

Do you love breakfast as much as I do? I could honestly eat it 24 hours a day. Every weekend I always make a hot breakfast that always consist of at least eggs and potatoes. I try to switch it up every now and then and surprise my husband with a new breakfast recipe. He too loves breakfast. However, he isn’t the biggest fan of grinner. You know, breakfast for dinner. I on the other hand LOVE me some brinner.

Potato Sausage and Pepper Breakfast Skillet

We rarely go out to breakfast, but when we do dine out my husband always gets one of those meaty skillets. You know the ones that have hash browns and full of meat. So I decided to make a breakfast skillet for him. I defrosted a few breakfast sausage patties, broke them up in the skillet and then added some diced bell peppers and onions. Once the sausage was cooked I added in a bag of hash brown potatoes. I always keep a bag or two on hand–you can find them in the refrigerated section in the grocery store. I then mixed the sausage and peppers in with the hash browns and let it fry on one side for five minutes. I flipped it over and let it fry another five minutes, turned off the heat, and topped it with shredded mozzarella cheese. I figured I was going with the Italian theme and well, that’s the only type of shredded cheese I had on hand. I topped his skillet with a few fried eggs and breakfast was served. Even better, the baby was taking his morning nap, so we got to have breakfast in silence! It was like the old days, minus the baby toys spread all around our house and the monitor blaring in between us.

Potato Sausage and Pepper Breakfast Skillet

If you love breakfast skillets when you go out to eat, you should definitely think about making one of these at home the next time you make breakfast (or breakfast for dinner).

Katie Original Recipe

Potato Sausage and Pepper Breakfast Skillet

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Potato Sausage and Pepper Breakfast Skillet

Ingredients

  • 5 breakfast sausage patties *about 1/2lb
  • 1/2 cup multi-colored bell peppers, diced
  • 1/4 cup onion, diced
  • 1 bag of Simply Potatoes O'Brian Hashbrowns
  • 1/8 tsp paprika
  • 1 teaspoon dried parsley
  • pepper to taste
  • 1/2 cup shredded mozzarella cheese

Directions

  1. In a skillet on high heat cook the sausage patties, breaking them up into bite size pieces until almost cooked all the way through (no pink should be showing) about 5 minutes. Then add in the onions and mixed bell peppers. Stir and reduce heat to medium, let cook 2 minutes.
  2. Add in 2 tablespoons of butter and the package of hashbrowns. Season with paprika, black pepper, and parsley. Mix well and cook and one side for five minutes. Flip with a spatula and then cook for an additional 5 minutes until crispy. Top the skillet with shredded mozzarella cheese.
  3. Serve immediately and with eggs on top if desired.
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Homemade Breakfast Syrup

Don’t have breakfast syrup on hand? Don’t fear–make your own Homemade Breakfast Syrup in minutes!

Homemade Breakfast Syrup made in minutes!

What happens when you have a french toast casserole baking in the oven at 7:30 am on a Sunday morning, a fussy baby, a sleeping husband, and you all of a sudden realize that you don’t have any syrup to serve with the casserole? You search the internet — because clearly you can make your own homemade breakfast syrup. I read through a few recipes while my french toast casserole baked in the oven, and found one that I knew I could make with basic pantry/refrigerator items I had on hand.

Homemade Breakfast Syrup

The week prior, while grocery shopping I picked up a container of buttermilk. I love to have buttermilk on hand. It’s pretty versatile and I love to make buttermilk pancakes and waffles. I decided to use it in my french toast casserole which worked out beautifully! And then when I was reading through the recipe for this homemade breakfast syrup recipe and saw that it required one cup of buttermilk syrup I knew I was destine to make this recipe. I will say that this recipe calls for one tablespoon of corn syrup. I used it but if you don’t feel comfortable using it–don’t. You don’t have to have it and if its something you stay away from that’s ok too. Since it was only one tablespoon I felt ok using it. It’s not like we eat many products with corn syrup in it and the fact that it was one tablespoon I felt ok adding it to the recipe.

Adapted from All Recipes

Homemade Breakfast Syrup

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 2-1/2 cups

Homemade Breakfast Syrup

Ingredients

  • 1 stick butter
  • 1 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 1 tbsp corn syrup
  • 1/4 tsp ground cinnamon

Directions

  1. Melt butter in saucepan on high heat, then add in the white granulated sugar, brown sugar, buttermilk, vanilla extract corn syrup and ground cinnamon. Whisk until well incorporated. Reduce heat to medium and continue to whisk on occasion. Cook for 5 minutes. Remove from heat and carefully pour into a glass container. Use warm and serve with your favorite breakfast items.
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Do you have a loaf of stale French bread? Try my easy recipe for Baked French Toast Casserole. It is sure to be a hit at your next breakfast or brunch!  Baked French Toast CasseroleBy now, if you read Katie’s Cucina regularly you know that I do not like to waste food in my kitchen. I’m always trying to think up ways to use up leftovers whether its a leftover meal or leftover bread. In this case, it was 3/4 of a loaf of leftover French bread. It was stale… like hard as a rock. If an intruder came into my house I could use it to beat them over the head with it. I love bread pudding but didn’t want to make bread pudding. I had pondered the idea of a baked french toast casserole for a few days. Sunday rolled around and my sweet baby boy of 5.5 months woke me up at 5:49 a.m. normally I’m grumbling at the early wake-up call. Except on this morning, I wasn’t. I was jumping for joy (and holding my fully engorged boobs as I jumped). You see, he slept the ENTIRE night for the first time in his life. A whopping 7.5 hours. STRAIGHT. No waking up for feedings, no crying in the middle of the night. All sleep.

Baked French Toast Casserole

Of course, me being the concerned new mom, my body woke me up at the 4 hour mark (which is what he normally wakes most nights), and then I woke up at the 6 hour mark. I saw him moving around so I took it upon myself to go to the bathroom before the crying began. But to my surprise when I arrived back to my bed, I looked into the video monitor, and he was still sleeping. I had to zoom in on his face to make sure that those sweet blue eyes were actually shut. And shut they were. So I laid back down and tried not to think about my engorged boobs. I contemplated for about 5 minutes if I should get up to pump or if I should just try to go back to bed. I counted to 10 took a few deep breaths and decided I would try to go back to sleep. An hour and a half later… I awoke to a bright-eyed bushy tailed little boy in his crib. Not crying… just cooing and babbling at the monitor. I imagine he is saying “mom get up–come get me out of here”.

Baked French Toast Casserole

After I nursed and then pumped, we played on the floor for a half hour before Ryder started getting cranky again. Then I nursed him again and off he slept for another 45 minutes. Once he woke the second time I placed him in the exersaucer, and preheated the oven. Turned on the coffee maker and started slicing the stale bread. I opened up my fridge and that’s when I discovered I only had 2 eggs left. I would have been forced to make french toast for breakfast any ways with just 2 eggs, but now this put my casserole plans at a hault. I decided to use tangy buttermilk that is thick and rich and it helped build the custard base. This is a much smaller portion of Baked French Toast Casserole. Most recipes you see on the web are for a giant pan full of Baked French Toast Casserole. With just a few ingredients, we had breakfast in 40 minutes. I had time to bake some bacon and make home fried breakfast potatoes. I had just 8 fresh strawberries in the fridge that desperately needed to be eaten, so I added a few to each plate. I also made homemade breakfast syrup. I’ll be sharing that recipe soon (because I was out of maple syrup–go figure).

Baked French Toast Casserole

So whether your hosting a brunch for four, or celebrating your baby sleeping through the night, I think you’ll love this recipe for Baked French Toast Casserole!

Katie Original Recipe

Baked French Toast Casserole

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4

Baked French Toast Casserole

Ingredients

  • Cooking Spray
  • 3/4 Loaf French Bread (stale), sliced 1-inch thick
  • 2 Large Eggs
  • 1-1/2 cups Buttermilk
  • 2 tbsp Brown Sugar
  • 1 tsp Cinnamon
  • 1 dash Nutmeg
  • 1 tsp Vanilla Extract

Directions

  1. Preheat oven to 350 degrees Farenheit. While oven is preheating in a large bowl mix eggs, buttermilk, brown sugar, cinnamon, nutmeg, and vanilla extract. Whisk until well incorporated then set to the side.
  2. Grease 9x9 glass pan with cooking spray, then layer the stale french bread slices in three layers, overlapping bread. Pour the egg/buttermilk mixture on top and then cover with aluminum foil. Bake for 25 minutes then remove the aluminum foil and bake an additional 10 minutes until bread is golden brown.
  3. Divide the casserole into four large squares; serve with warm syrup and fresh berries if desired.
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 This is a sponsored post on behalf of Cost Plus World Market. As always all opinions are my own. 

Caramel Apple Oatmeal

Oatmeal. Do you love it or hate it? For years I hated it and just in the past 5 month’s I’ve been working on trying to embrace it. I’ve experimented all different ways trying to spruce it up and I’ve finally come up with a flavor combo that is out of this world and make oatmeal bareable to me. This caramel apple oatmeal is like fall harvest in a bowl for me. For those that don’t read regularly, I’m a breastfeeding mama and oatmeal is said to help produce milk production. So I’ve started bellying up to a bowl of oatmeal every morning. The things we do for our kids!??!

Caramel Apple Oatmeal

I found that I couldn’t do the texture in oatmeal so adding crunchy fresh ingredients has helped. And of course it doesn’t hurt to add a drizzle of caramel sauce on top. I’ve been eating this caramel apple oatmeal for the past few weeks and I can say that I feel like I’ve seen a boost in my milk supply (but then again maybe its just my mind making me think that).

Caramel Apple Oatmeal

I found the ingredients to my Caramel Apple Oatmeal recipe at World Market. You guy’s know I love to shop there. My mom, baby Ryder, and I went a few Friday’s ago. We had a lovely lunch together to fuel up our bodies to shop! I tend to stock up my pantry when I go there from fresh pastas, oils, and a few bottles of beer. This time I stocked up on the Modern Oats Apple Walnut Instant Oatmeal. They have a wide assortment of fall food & drinks think all things pumpkin and apple!

Caramel Apple Oatmeal

So if you aren’t fond of oatmeal I challenge you to give this recipe a try. I think my Caramel Apple Oatmeal will make you start to enjoy oatmeal more like me!

Katie Original Recipe

Caramel Apple Oatmeal

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 1

Caramel Apple Oatmeal

Ingredients

Directions

  1. Cook oatmeal according to package. While oatmeal is cooking, chop apples. Place half the apple pieces on the bottom of a bowl. Then add cooked oatmeal on top. Sprinkle half the remaining apples on top, followed by walnuts and drizzle with caramel sauce. Eat immediately and enjoy.

Notes

You may need to warm the Dulce de Leche sauce in the microwave for 15 seconds to allow it to spread evenly.

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Learn how easy it is to make this Egg White & Chive Soufflé recipe for your next brunch party!

Egg White & Chive SouffléI’ve loved egg whites from as long as I could remember. My mom tells me that she would serve me sunny-side up eggs when I was 3/4 years of age. I would eat around the yolk and only eat the egg white. So she finally realized that I didn’t like the yolk. And that’s how I began eating egg whites. It’s definitely not a decision I made at the ripe age of 4 to eat healthier. It was simply by taste. To be honest, to this day, the yolk repulses me. I finally learned how to make scrambled eggs in my 20′s. My husband will tell you it took me a lot of practice, because I refused to taste them. So I learned by him telling me what it needed. Now I can make mean scrambled eggs. Just in the past two years I’ve learned how to make eggs over medium or easy… my husband loves them and tries to make them he says he can never make them as good as I can. So I’ve totally mastered cooking the yolk filled eggs, but it’s just not my thing. When I was pregnant I pretty much stopped making my husband eggs because I would gag wayyyyy too much during the 2 minute cooking process. The yolk was repulsing me even more so than ever before. Even making egg whites would give me challenges some days.

Egg White & Chive Soufflé

So I was happy once I gave birth that I could finally eat some eggs! Egg whites to be exact.
The same morning I made my husband and cousin the ham egg and cheese breakfast casserole is whipped up two lovely egg white and chive soufflés. Light and fluffy and full of flavor. The best part is that I made an extra one and reheated the next morning for a quick breakfast. I’ve yet to make individual soufflés while entertaining but one of these days I plan too. They are so easy to make and seem fancy enough to impress others!

Katie Original Recipe

Egg White & Chive Soufflé

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Egg White & Chive Soufflé

Ingredients

  • 4 Large Egg Whites
  • 2 tbsp 2% Milk
  • 1 tbsp Chives
  • 2 tbsp White Cheddar Cheese
  • Salt & Pepper to taste
  • Cooking Spray

Directions

  1. Preheat oven to 400 degrees Farenheit.
  2. In a bowl, whisk together egg whites until bubbles appear. Then add in the 2% milk, chives, and salt and pepper.
  3. Coat ramekins with cooking spray. Then pour in the egg white mixture, and top each ramekin with one tablespoon white cheddar cheese.
  4. Bake for 400 degrees for 20 minutes until golden brown on top and egg whites have risen. Enjoy immediately, or cool to room temperature and reheat the next day to eat!
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Ham Egg and Cheese Breakfast Casserole
Before I gave birth to my son, I cooked a ham in the slow cooker. We had a delicious Sunday dinner with our neighbor, had tasty lunches the next day and the rest of the leftover ham I froze to enjoy when the baby arrived. Boy, was that the best idea ever. I had about 3 packages of ham (about 1/2lb each) and then one package of diced ham.
My cousin (whose like a second brother to me), came to visit for the weekend, a month after Ryder was born. When I have family in town I tend to cook like a crazy woman. It’s my way of showing them how much I love and appreciate them. I knew that this visit would be much different. I knew I wouldn’t have as much time to show my love through food with a one month old needing me 24-7.
Ham Egg and Cheese Breakfast Casserole
On that Sunday morning, I made my husband and cousin this Ham Egg and Cheese Breakfast Casserole. Super simple to put together. The night before I thawed one cup of the cubed ham that I had previously frozen. The next morning I used the leftover biscuits from the morning prior and diced them up, mixed in some eggs, shredded cheese, and of course the diced ham. In went the casserole into the oven and I went back to tending to my needy newborn.
This hearty breakfast comforted my favorite guys and filled my heart full of love. This Ham Egg and Cheese Breakfast Casserole made for a tasty reheated breakfast the days following. Perfect for a busy and tired new mom that still wanted to “make” my husband breakfast each morning.
Katie Original Recipe
Ham Egg and Cheese Breakfast Casserole

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4

Ham Egg and Cheese Breakfast Casserole

Ingredients

  • 6 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ham, cubed
  • 2 cups biscuits, cubed
  • Cooking Spray

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large bowl, beat eggs with whole milk, cheddar cheese, Dijon mustard, salt, and pepper. Then add the two pieces of bread to the egg mixture (cut the bread in 1x1 pieces). Mix well with a spoon then add the cubed ham and biscuits to the egg mixture. Using an oven-proof 9x9 glass casserole dish-- spray with cooking spray. Then add the egg mixture to the casserole dish. Bake in the oven for 30 minutes at 400 degrees.
  3. Remove from the oven and serve immediately.
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Enjoy fresh Idaho® potatoes cooked in rendered bacon fat to create the ultimate breakfast side dish; Bacon and Onion Breakfast Potatoes!

Bacon and Onion Breakfast Potatoes #FWConWe love breakfast in our home. We also feel that a hot cooked breakfast is not complete without breakfast potatoes. Something about the starchy side that makes me feel like breakfast is complete. I’m attending the second annual Food & Wine Conference here in Orlando, Florida in just three short weeks. The Idaho Potato Commission has challenged attendee’s to develop a recipe using fresh Idaho® potatoes! Since we love potatoes and adore breakfast I knew this was one recipe contest I not only wanted to enter but needed to enter! 

Bacon and Onion Breakfast Potatoes

I have my traditional breakfast potato recipe that I make time and time again. I also make southern-style breakfast potatoes on occasion. While brainstorming the other weekend I brought up the contest to my mother in-law in hopes she would help me come up with a new breakfast potato dish. She told me how she makes her breakfast potatoes, loaded with bacon! I immediately thought that was genius. She fries up the bacon, uses the rendered bacon fat to cook her potatoes in it, caramelizes onions, and crumbles the bacon on top. I think she even takes it a step further and smothers cheddar cheese on top and pops it under the broiler for a minute or two.

The idea of Bacon and Onion Breakfast Potatoes in my mind are pure genius. Without knowing all the spices and measurements my mother in-law uses for her own recipe I went to work in my own kitchen. I decided to cut the potatoes thin. I love to use my OXO Hand-held Mandoline Slicer. It’s the best slicer that can be bought for just $15! I cut everything on it from cucumbers and tomatoes to onions and potatoes!  This recipe for Bacon and Onion Breakfast Potatoes is the perfect side dish to any breakfast item in town! I actually have also served this as a side with dinner the other night just because I couldn’t get my mind of this recipe.  I’m not sure if I’ll ever be able to cook my traditional breakfast potatoes again. Even my bacon hating husband LOVED these breakfast potatoes!

Katie Original Recipe

Bacon and Onion Breakfast Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4

Bacon and Onion Breakfast Potatoes

Ingredients

  • 4 Idaho® potatoes, scrubbed and thinly sliced (about 1.5 lbs)
  • 1 tbsp salt
  • 6 strips of Bacon + rendered bacon fat (about 2 tbsp)
  • 1/4 cup white onion, diced
  • 1 tsp Lawrys Seasoning Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Smoked Paprika
  • 2 tbsp fresh parsley, minced

Directions

  1. Scrub and thinly slice about 1.5 pounds (4) Idaho® potatoes. Rinse in a pot with cold water three times until the water runs clear. Place on stove top, add one tablespoon of salt, and cook on high for 15-20 minutes or until potatoes are fork tender. Drain and place to the side.
  2. While potatoes are cooking, cook the six slices of bacon in a skillet on medium-high heat for 3-5 minutes (turning half way through) until golden brown and crispy. Work in batches if need be, and place the crispy bacon to the side on a paper towel. Make sure you keep all the rendered bacon fat in the skillet.
  3. Place the drained cooked potatoes and the diced onions in the skillet with the rendered bacon fat. Sprinkle Lawrys seasoning salt, black pepper, and smoked paprika on top of the potato and onions. Carefully flip potatoes to mix the seasoning (trying not to break the thin slices of potatoes). Cook on medium heat for 10-15 minutes until golden brown, flipping potatoes often to prevent burning. Once the potatoes are cooked to your liking place the minced fresh parsley in the skillet and crumble the bacon on top. Serve immediately.
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Disclaimer: I am not required to post a recipe for Idaho Potato Commission. This is a voluntary contest. Three winners will be selected and will win a cash prize. As always all opinions are my own. 


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Today, I’m excited to have my friend Brandy from Nutmeg Nanny sharing her recipe for Strawberry Mascarpone Stuffed French Toast. Brandy and I co-hosted Frozen Treat Week together last summer and although we haven’t met in real life (yet) we chat via email and Facebook messages like we’ve known each other forever.

Strawberry Mascarpone Stuffed French Toast Recipe from Nutmeg Nanny on KatiesCucina.com

 

Hi everyone! I’m Brandy from the blog Nutmeg Nanny and I’m super excited to be guest posting here on Katie’s Cucina! I wasn’t sure what to bring to the table but I finally opted on breakfast.

Breakfast is one of my favorite meals but the one I probably skip the most. I hate getting up in the morning and cooking for myself. I’m one of those “lounge for an hour before doing anything” people. If I won the mega lottery I would totally hire a personal chef. I know that might sound like a weird thing for a food blogger to say but sometimes it’s nice to have a break…am I right?

Strawberry Mascarpone Stuffed French Toast Recipe from Nutmeg Nanny on KatiesCucina.com

But, since I haven’t yet won the lottery. I’m still in the kitchen trying to muster the energy to figure out breakfast each morning. This totally over the top stuffed French toast is the perfect weekend meal. I used thick sliced challah bread and stuffed it with sweetened mascarpone cheese and fresh-diced strawberries. Let me tell you, strawberries in the middle of the winter make me so happy.

Strawberry Mascarpone Stuffed French Toast

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2

Strawberry Mascarpone Stuffed French Toast

Ingredients

  • 8 ounces mascarpone cheese
  • 1-2 tablespoons powdered sugar (depending on desired sweetness level)
  • 1 teaspoon vanilla bean paste
  • 1/3 cup diced strawberries
  • 4 thick slices challah bread
  • 4 tablespoons unsalted butter
  • Whipped cream
  • Powdered sugar

Directions

  1. In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries.
  2. Lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread.
  3. Flip two slices over and spread half of the mascarpone mixture on each slice of bread. Top with other half of bread, butter side up.
  4. Add to a large skillet or griddle set over medium heat. Heat until the underside is golden brown, flip and cook the other side till golden brown.
  5. Add to a large plate and top with whipped cream and powdered sugar.

Notes

If your challah loaf is not very wide you can make 4 sandwiches instead of 2.

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This post is brought to you by World Market.

Pineapple Stuffed French Toast with Coconut Syrup

Mother’s Day is two weekends away. What are you planning to do for your mom? When I was a teenager I started the tradition of taking my mom to the beach and enjoying a brunch picnic together; however, we haven’t been able to do that in years. And now that I’m a new mom I don’t think I can swing the beach this year, but I’m sure its a tradition we will start up next year with my little family. We typically go out to a big fancy brunch with my husband’s family and that evening have my parents over for a home cooked meal. Some years, if my mom isn’t working I’ll cook her brunch at our home.

I love cooking breakfast and brunch. One thing that I’ve done consistently since being a new mom is cook breakfast. 3 days home from the hospital and I was cooking breakfast for my husband and I! This is my first official recipe I’ve created since having the baby and I must say I think I’ve hit it out of the park!

When World Market asked me to create a recipe for their Mom In Paradise sweepstakes I knew exactly what I was going to make. I wanted to go along with the Hawaiian theme (dude, you can win a Hawaiian vacation), so I created a recipe for Hawaiian-style Stuffed French Toast. They have a rather large food and drink selection at World Market and a nice variety of Hawaiian products to help you host the perfect Hawaiian themed brunch this mother’s day!

Pineapple Stuffed French Toast with Coconut Syrup

My recipe for Pineapple Stuffed French Toast with Coconut Syrup consist of thick slices of french bread infused with coconut syrup, and slathered with a cream cheese-pineapple filling and topped with toasted macadamia nuts and coconut flakes oh and more of that decadent coconut syrup. If you’ve never had coconut syrup before, run don’t walk to your nearest World Market and pick up a few bottles. I could drink the stuff–it’s that good and quite addicting.

Pineapple Stuffed French Toast with Coconut Syrup

My mom has always dreamed of going to Hawaii and I know she’ll be entering the sweepstakes. I think of Hawaii as a great family destination and dream of having a big family trip their in a few years. Their are things to do for all ages! And of course the food looks and sounds amazing! So if you can’t treat mom to a Hawaii vacation this mother’s day why not create a Hawaiian themed brunch to make her feel like she is visiting the Big Island for the morning!And make sure you check out the Mother’s Day Shop at World Market! They have perfect gifts that everyone mom would enjoy!

Katie Original Recipe

Pineapple Stuffed French Toast with Coconut Syrup

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 4

Pineapple Stuffed French Toast with Coconut Syrup

Ingredients

Directions

    For the Topping:
  1. In a small frying pan toast coconut flakes and chopped Royal Hawaiian Sea Salt Macadamias until golden brown (on high 1-2 minutes, shaking continuously so they don't burn). Remove from heat set in a bowl and toss with 1 teaspoon Sweet Tree Organic Coconut Palm Sugar.
  2. For the Filling:
  3. Combine cream cheese, drained crushed pineapple and Flavors of Hawaii Coconut Syrup. Mix well and set in the refrigerator until your ready to plate the french toast.
  4. For the French Toast:
  5. Heat a skillet on medium heat, melt half the butter in the pan. Mix together the milk, eggs, 1/4 cup
  6. Flavors of Hawaii Coconut Syrup, nutmeg, and Sweet Tree Organic Coconut Palm Sugar. Place each piece of French bread into the egg mixture, flip on both sides, and then place on skillet. Cook on each side until golden brown (about 3-5 minutes). Place one piece of french toast on a plate, add 1 tablespoon of the cream cheese mixture to the top of the french toast then add an additional slice on top. Top with 1 tablespoon of macadamia/coconut flake mixture. Repeat until you have 4 servings. Serve with Flavors of Hawaii Coconut Syrup.

Notes

Use 1 tablespoon of butter per slice of french toast in the skillet.

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Disclaimer: I was compensated to create this recipe and share about the Mom in Paradise sweepstakes. As always all opinions are my own.


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