Tag: fall

Apple Cinnamon French Toast Casserole

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Last summer I had a project of asking family members to mail me their favorite recipes. I love the sentiment of a hand written recipe. I thought about getting family recipes together for my girls but realized I mostly knew about the recipes near and dear to my side of the family and not as much my husbands. It was fun to receive these recipes from all over the United States from young cousins to aging grandparents. I know I will treasure these as much as my daughters will down the road.

I haven’t tried them all yet but one of my favorite recipes from my husband’s side of the family came from an Aunt that lives close to the Washington D.C. area. We have made it many times already! Baked French Toast Casserole!

I’ll be honest most mornings I am a little slow going so this fits my lifestyle a lot better than making the individual French Toasts. I can have it ready to go the night before than just pop it in the oven first thing in the morning (or let’s be honest have my husband bake it since he takes the early early morning shift with the kids!). With the fall season upon us now I succumbed to the cinnamon apple craze and I admit it took this breakfast treat to a whole new level!

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Baked Apple French Toast Casserole

An easy make ahead breakfast casserole made from buttery brioche bread and topped with warm sweet apples.
Prep Time15 minutes
Cook Time30 minutes
Soaking1 hour
Course: Breakfast
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 1 loaf Brioche Bread cut into 1 inch cubes
  • 7 eggs
  • 1 1/2 cups whole milk
  • 1/4 cup brown sugar
  • 1/4 cup white granulated sugar
  • 4 tsp vanilla

Topping

  • 3 Tbsp brown sugar
  • 1 Tbsp white granulated sugar
  • 4 tsp butter cut into small cubes
  • 2 apples peeled, cored, and diced

Instructions

  • Place brioche cubes in a warm oven for 8-10 minutes to dry out and become slightly crispy.
  • Whisk together eggs, milk, sugars, and vanilla in a large bowl.
  • Add the warm bread cubes in and toss to coat.
  • Place the bread mixture in a greased 9 x 11 inch pan.
  • Allow the mixture to sit for at least an hour or overnight.
  • Right before baking add the butter, diced apples, and cinnamon and sugar mixture on top.
  • Bake at 350 degrees for 30-35 minutes until a knife is inserted in the center and comes out clean.
  • Serve warm with syrup!

Notes

To me the easiest thing is to prepare this the night before and store in the refrigerator so you don’t have to wait on the soaking time first thing in the morning. 
I wait to peel, core, and dice apples until right before I am ready to bake to prevent them from turning brown. 
You can also let the brioche set out overnight to become a little hardened and skip baking it 8-10 minutes in the oven.  
This casserole is so versatile and has many different variations. The original is so good “plain” without the apples. You can substitute chocolate chips, different dry fruits like raisins, or after baking top with strawberries, raspberries, blueberries, powdered sugar, or whipped cream. 
 

Pumpkin Spice Cake Roll

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If I had to name one recipe that reminded me of Thanksgiving it would not be the turkey, dressing, or sweet potato casserole, it would be this Pumpkin Spice Cake Roll! The marrying of the pumpkin, cinnamon, and nutmeg sponge cake with the decadent cream cheese filling is a must have on my Thanksgiving table. The stuffed cake makes an impressive presentation to wow any Thanksgiving gathering.

This dessert reminds me of home every time. I cannot remember a Thanksgiving where it was not served. It warms my soul and certainly makes my holidays so much brighter! Without a doubt this Pumpkin Spice Cake Roll is one thing I am certainly thankful for!

Food H & P for the Pumpkin Cake:
¾ cup of baking mix
1 cup of sugar
2/3 cup of canned pumpkin puree
3 eggs
2 tsp nutmeg
2 tsp cinnamon
1 tsp of pumpkin spice
1 cup of chopped pecans

H & P for Cream Cheese Filling:
8 ounces of cream cheese (at room temperature)
1 cup of powdered sugar
6 Tbsp of butter (at room temperature)
1 tsp of vanilla

Food Rx:
Mix all ingredients for the Pumpkin Cake together except for nuts. Pour mixture into a jelly roll pan (10×15 inch standard cookie sheet with a 1 inch lip all the way around) lined with wax paper. Sprinkle the chopped pecans on top. Bake at 350 degrees for 13-15 minutes until the cake is cooked through. Sprinkle a kitchen towel with powdered sugar. When the cooked cake is removed from oven lift it out of the pan using the wax paper and invert on the powdered dish towel. Roll the cake in the towel until it forms a log then allow it to cool on the counter until completely cooled.

  

(I usually leave the rolled cake cooling overnight then stuff the next morning. You can roll the cake either way. I used to always roll the cake so it’s short and fat causing more of a cream cheese curl. I recently have started rolling it into a long and skinny log since most of my family enjoys sampling many desserts!)

When the cake is completely cooled beat together all the Cream Cheese Filling ingredients with an electric hand mixer. Unroll the cake, spread the filling, and re-roll. Refrigerate until ready to eat.

As the cake sits in the refrigerator the powdered sugar absorbs into the cake. I have yet to make this Pumpkin Spice Cake Roll without the cake cracking, so don’t worry the filling binds everything together!

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Nursing tip: Like the Pumpkin Cake Roll, on the outside it looks like the ER crew is running the show; however, that is very deceptive. It takes a village! From lab techs collecting labs on our “hard stick” patients, to respiratory therapists maintaining ventilators and breathing treatments, we rely on so many people and specialties. I feel like an ER crew is great at discovering an abnormal finding then outsourcing the knowledge of other specialties. In the end all the “flavors” meld together beautifully!

Crockpot Cream Cheese Chicken Chili

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I get very excited when the weather drops just a little, bringing the anticipation of fall and soup weather! This soup has become an instant favorite of mine and is a guaranteed crowd pleaser. I love a flavorful and quick throw together meal that can be put together early in the day then enjoyed at my convenience. Give this a try you will not be disappointed!

Food H & P:
2 frozen chicken breasts
1 can of Rotel tomatoes
1 can of corn kernels with juice
1 can of black beans, drained and rinsed
1 package of dry Ranch dressing mix
1 Tablespoon of dry cumin
1 teaspoon of chili powder
1 teaspoon of onion powder
1, 8 ounce package of cream cheese

Food Rx:
Place all ingredients in a crockpot. Cook on low for 6-8 hours, stirring a couple of times to blend in the cheese. Before eating shred the chicken with 2 forks and return to soup. Serve over cooked rice or corn chips.

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This serves 4-6, for large gatherings I double the recipe. Don’t worry this soup freezes well. I also use 1/3 less fat cream cheese and believe me you still don’t lack in the flavor department!

In the Emergency Room we do get tickled and sometimes “police” what a patient eats. I honestly have triaged so many kids whose parents checked them into an ER for vomiting with Cheetos smeared all over their face. I always get tickled when a patient comes in for abdominal pain with a half eaten dill pickle in a bag sticking out of their purse. There is always a lot of educating that goes into the diabetic patient drinking a regular Coke, and a lot of explaining that nearly all fast food choices do not qualify for the heart healthy diet. Although it seems like some days my patients are the only ones eating, a crockpot does offer a great meal option for the staff.

A crockpot is a definite staple in my life. The convenience of a flexible and tasty meal on a crazy work shift is a welcomed relief and helps to regain some sanity that the shift has stolen. I also love a good crockpot meal to take to parties, church pot lucks, or even this week after we trick-or-treat. There are some work days where I have seemingly inhaled a meal cold and standing up because the day was too busy to even taste it. There is no denying that I get a little “hangry” (hungry/angry) when my blood sugar drops! At work I am not guaranteed a designated 30 minute lunch break. I don’t miss many meals but can not predict when emergencies arise, so I take a lunch break when I can get it! A huge bonus is having a hot crockpot meal ready when I am!