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Mrs. Schoelle’s Sausage Egg Puff
Preheat oven to 350 degrees(You can double this recipe!)
3 slices of “day old” bread cubed
1 lb. pork sausage
2 cups shredded cheddar cheese
6 eggs
2 cups milk
Salt
1 tsp. dry mustard
Grease casserole dish.Brown sausage on stove.Spread bread cubes in casserole dish .Add cooked sausage and cheese onto bread.Combine eggs, milk, salt and mustard. Pour over bread, sausage, and cheese mixture.Cover overnight.
Bake for 35 to 40 minutes or until it is firm.
Enjoy! Christmas 2011
Our beautiful Christmas tree decorated with ornaments made by each student in our school.
Mrs. Cina’s Baked French Toast
1 quart heavy cream
2 tsp. vanilla extract
8 egg yolks
¾ sugar
2 lbs. Challah bread (cut into 1-inch slices)
4 tbls. Unsalted butter, melted
This recipe can be made a day or two before needed.
Butter a 10 inch spring form pan. Wrap the bottom and sides with foil, making the pieces long enough to fold up and over the top of the pan while baking. A criss-cross pattern of two or more long pieces of foil works best.
Combine the cream and vanilla bean in a medium saucepan over medium heat just long enough to warm the cream, about five minutes. Remove from the heat and let the mixture steep until cool about fifteen minutes. Pour the cream into a large bowl; add the egg yolks and sugar, then whisk the mixture until combined. Start placing the bread in the pan fitting it tightly; pour ¼ of the cream mixture evenly over bread. Repeat with three more layers, pouring the cream slowly as it soaks into the bread. Fold the foil over the top of the pan and place in the refrigerator with a plate on top with a can of beans or another heavy can from the pantry to weigh down the bread. Refrigerate for about one hour. Remove the plate and can.
Preheat the oven to 325. Place the spring form pan in a large roasting pan and pour water around the pan up until it comes to halfway up the pan’s side. Bake for 1 ½ hours. Remove from the water bath, open the foil and cool. If not using until the next day, recover and place in refrigerator. When you are ready to serve, heat the oven to 350, remove the foil and place the French toast on a cookie sheet. Brush with melted butter and sprinkle with cinnamon sugar and chopped pecans. Bake for 10 minutes until lightly browned.
