recipe: french toast casserole

Like most casseroles, this recipe is quite a simple one to make. It is delicious and yields big results. Just make sure that you set aside a lot of resting time for the bread to soak up the ingredients. Feel free to use the recipe for my favourite bread, or you can choose to buy your own loaf!

French Toast Casserole with Berries

Ingredients:

1 loaf Emory’s Favourite Whole Wheat Bread
6 large eggs
1 1/2 cup milk, any kind
1/4 cup syrup, any kind
1 tsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup brown sugar
1 cup strawberries (fresh or frozen), sliced
1 cup blueberries
4 tbsp unsalted butter
Powdered sugar, to sprinkle

Steps:

1. Grease an oblong casserole dish (approximately 9” x 13”) with butter.

2. Take a loaf of bread and cut it into cubes. Place cubes evenly in casserole dish.

3. In a large bowl, add the eggs, milk, syrup, vanilla extract, salt, cinnamon, and brown sugar. Whisk or beat with an electric mixer until mixture is homogenous. Then pour onto bread cubes, making sure you get every one. Top with berries and add dollops of butter. Cover with tin foil and put in refrigerator for about 4 hours.

4. Preheat oven to 350°F. Remove casserole from fridge and place in oven. Bake for 25 minutes with foil on, then remove it and bake for another 10 minutes. Take it out of the oven, and dust with powdered sugar. Cut into pieces and place on plates. Feel free to add as much syrup to your dish as you please!

Emory

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recipe: favourite whole wheat bread

This a recipe that I have been making weekly for years now! It’s big, soft, almost fall-apart-melt-in-your-mouth bread. It’s like a warm hug in food form! I make it with 50% whole wheat and 50% all-purpose flour, so that it’s not overly dry but also not overly unhealthy (as far as bread goes). You can really mix up the ratios yourself, though. Add more whole wheat if you would like it to be healthier, or less whole wheat if you prefer whiter bread. Additionally, it contains no eggs or dairy for those who are intolerant of them.

Halve this recipe if you are wanting a smaller yield. Or if you’re like me and you prefer to have extra bread to freeze, follow the directions exactly! Enjoy!

Favourite Whole Wheat Bread

Makes 4 loaves

Ingredients:

1 cup granulated sugar
3 tbsp active dry yeast
4 cups warm water
1/2 cup canola or vegetable oil, plus more to grease
1 tsp salt
6 cups whole wheat flour
6 cups all-purpose flour
Butter or margarine

Steps:

1. In a large bowl, add the sugar, yeast, and warm water. Mix well, then cover with a tea towel for 15 minutes or until the yeast has bubbled.

2. Remove towel. Next add the oil, salt, and flour- the whole wheat first followed by the all-purpose one cup at a time. Make sure to stir in-between each cup. (It will work out to be 12 cups exactly, but it could also turn out to be closer to 11 cups or 13 cups depending on how you prefer the texture of the dough.) When the dough is no longer sticky, transfer to a floured surface. Knead for another 5 minutes until smoothed out. Form into a ball and place in a new, large, oil-greased bowl. Cover with a tea towel. Put in oven with the light on for 1 hour to let rise.

3. After dough has risen, remove it from oven and punch it down. Then grease 4 loaf pans with oil. Cut the dough into 4 equal pieces. Form into the shape of a loaf and place each one in a pan. Cover loaves with a tea towel and leave on countertop to let rise for 20 minutes. Meanwhile, set the oven to 375°F.

4. After dough has risen for the second time, remove tea towel and place all 4 on the middle rack of your oven. Bake for 35 minutes or until a deep golden brown. Remove and brush with butter. Let cool down before slicing into them.

Note: This bread should be stored in an airtight container or wrapped in tin foil at room temperature. Do not refrigerate. They keep well up to a few days. Otherwise, you can wrap them and freeze them up to a few months. (Pictured is a loaf that has been frozen and thawed!)

Emory

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recipe: lemon poppy seed loaf

This loaf mimics those found at Starbucks. It is not an overly sweet one, so adding a glaze to it is a great option if you are craving something sweeter!

Lemon Poppy Seed Loaf

Ingredients:

(For the loaf)
2 cups all-purpose flour
2 tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter (plus extra to grease), room temperature
3/4 cup milk, room temperature
1/4 cup lemon juice
1 tbsp lemon zest

(For the glaze- optional)
1 cup icing sugar
2 tbsp unsalted butter, room temperature
1 cup icing sugar
1 tsp lemon juice

Steps:

1. Preheat oven to 350°F. Grease a loaf pan (approximately 9” x 5”) with butter and set aside. 

2. In a large bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt.

3. In another bowl, add the sugar, eggs, and butter. Beat vigorously by hand or on low with an electric mixer for 2 minutes. Then add the milk, lemon juice, and lemon zest. Mix well.

4. Make a well with the dry ingredients. Pour the wet ingredients into the bowl. Mix until well-combined.

5. Add the batter evenly to the loaf pan. Place in oven and bake for about 50 minutes or until a toothpick comes out clean. Remove, let cool, and then glaze if desired!

Emory 🍋

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recipe: sweet cinnamon buns

Sweet Cinnamon Buns

Makes 1.5 dozen

Ingredients:

(For the dough)
1 tbsp active dry yeast
1 tbsp granulated sugar
1 cup warm water
1/4 cup vegetable or canola oil
2/3 cup granulated sugar
1/2 tsp salt
1 cup hot water
1 egg
5 cups all-purpose flour (more or less depending on texture)
Butter, to grease

(For the filling)
1/2 cup butter, melted
1 1/4 cup brown sugar, packed
1 cup raisins
2 tbsp ground cinnamon

Steps:

1. In a large bowl, add the first 3 ingredients- the yeast, sugar, and water. Stir and set aside in a warm location for 10 minutes. Mixture should turn bubbly.  Next add the remaining ingredients- the oil, sugar, salt, water, and egg. Beat vigorously for 1 minute. Finally, add 1 cup of flour at a time, turning the dough over with a baking spatula. Once the dough is no longer sticky, remove it from the bowl and continue to knead on a floured surface for approximately 5 minutes. Then return to a new, clean bowl, cover with a tea towel, and place in an oven with the light on (but no heat) and let dough rise for 30 minutes.

2. Meanwhile, prepare the filling. You can either make it in a small saucepan on the stove, or in a glass measuring cup in the microwave. Set aside.

3. Once the dough has risen, remove it from the oven and punch it down. Grease two oblong, glass baking dishes with butter. On a floured surface, roll out the dough into a long rectangular shape. Pour the filling onto the dough, spreading evenly with a 1” border that is filling-free. Then roll the dough into a log. Cut into 18 even pieces, placing each one face up in the baking dish. Cover both batches with a tea towel, and let rise for another 20 minutes in a warm location.

4. Preheat oven to 350°F. Once the buns have risen for a final time, remove the tea towels and bake for approximately 30 minutes or until golden brown. Remove, brush with butter, and let cool before diving in!

Emory

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recipe: chocolate gingerbread cake

Ingredients:

(For the cake)
1/2 cup unsalted butter, plus more to grease
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp all spice
3/4 cup packed brown sugar
1/2 cup molasses
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup milk
2 large eggs
1/2 tsp salt
1 tsp baking soda
1 cup all-purpose flour

(For the icing)
1/2 cup unsalted butter
8 oz cream cheese
1 tsp vanilla extract
4 cups icing sugar
Cherries, any kind

Steps:

1. For the cake: Preheat oven to 325°F. Grease a 9” round cake pan with butter. Set aside.

2. In a medium saucepan, heat butter, ginger, cinnamon, all spice, sugar, molasses, cocoa powder, vanilla, and milk over medium-low heat. Stir until well-combined. Remove from heat.

3. Transfer to a large bowl. Add the eggs and beat with a whisk for a few minutes. Fold in the salt, baking soda, and flour. Continue to mix until everything is homogenous. Then pour batter into cake pan and place in oven. Cook for 30 minutes or until toothpick comes out clean. Remove, let cool.

4. For the icing: Combine butter, cream cheese, and vanilla in a bowl and mix until smooth. Add icing sugar 1 cup at a time until desired consistency. Spread on top of cake. Top with cherries. Enjoy!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to four (three on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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  • let's cuddle in the spare bedroom and discuss decor
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