Just when we thought make-ahead breakfasts couldn't get any easier, recipes from these readers proved us wrong. Cindy Snowden's clever idea for Italian Bread Pudding was to start with a French bread pizza from the freezer case to save time. We gave the idea a Southern spin, using frozen sausage rolls, Texas toast, and cinnamon rolls. (Tip: Regional favorite Sister Schubert's products are among our favorites for these.) Sausage Roll Casserole only needs a fruit side to form a hearty breakfast. If you prefer a sweet choice, Cinnamon Roll Bake resembles a cinnamon-andsugar bread pudding. You can assemble each in about 15 minutes, then simply chill for at least 4 hours and bake. All are perfect for a family meal during this busy, busy season.
Cinnamon Roll Bake
MAKES 6 TO 8 SERVINGS; PREP: 15 MIN., CHILL: 4 HR., BAKE: 1 HR., STAND: 5 MIN.
3 egg yolks*
2 large eggs*
2 cups milk
2 Tbsp. sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
¼ tsp. salt
1 (16-oz.) package frozen cinnamon rolls
½ cup golden raisins
2 Tbsp. butter, cut into ¼-inch cubes
1. Whisk together first 7 ingrethents until blended.
2. Break apart cinnamon rolls, and chop. Place in a lightly greased 11- x 7-inch baking dish. Toss raisins with rolls in dish. Pour egg mixture over top; dot with butter. Cover and chill 4 to 24 hours.
3. Preheat oven to 325°. Bake casserole 55 minutes to 1 hour or until set and golden. Let stand 5 minutes before serving.
*1 cup egg substitute may be substituted for eggyolks and whole eggs.
Note: For testing purposes only, we used Sister Schubert's Cinnamon Yeast Rolls.
Orange-Apricot Bake: Substitute 1/8 tsp. ground nutmegfor 1 tsp. cinnamon, 1 (16oz.) package orange yeast rolls for cinnamon rolls, and ½ cup chopped dried apricots for raisins. Proceed with recipe as directed. Italian Bread Pudding
MAKES 6 SERVINGS; PREP: 15 MIN., CHILL: 4 HR., BAKE: 55 MIN., STAND: 5 MIN.
5 large eggs*
1 cup milk
1 ½ tsp. Dijon mustard
1 tsp. dried basil
¾ tsp. salt
1/8 to ¼ tsp. ground red pepper
1 (9.5-oz.) package frozen mozzarellaand-Monterey Jack cheese Texas toast, chopped
3 plum tomatoes, seeded and chopped (about 1 ¼ cups)
8 fully cooked bacon slices, chopped
1 cup grated Cheddar cheese
Garnish: fresh basil leaves
1. Whisk together first 6 ingrethents until blended.
2. Layer half of Texas toast in a lightly greased 11- x 7-inch baking dish; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour egg mixture over toast and cheese. Cover and chill 4 to 24 hours.
3. Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving. Garnish, if desired.
*1 ¼ cups egg substitute may be substituted.
Note: For testing purposes only, we used Pepperidge Farm Mozzarella and Monterey Jack Texas Toast,
-INSPIRED BY CINDY SNOWDEN,
BYFIELD, MASSACHUSETTS
Texas Toast Bread Pudding: Omit dried basil, tomatoes, and bacon. Proceed with recipe as directed.
Sausage Roll Casserole: Omit dried basil, tomatoes, and bacon. Increase cheese to ½ cups. Substitute 1 (18-oz.) package frozen sausage wrap rolls for Texas toast. Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage. Proceed with recipe as directed.
Note: For testing purposes only, we used Sister Schubert's Sausage Wrap Rolls.
Caramel-Nut Bread Ring
MAKES 10 TO 12 SERVINGS; PREP: io MIN., COOK: 2 MIN., BAKE: 33 MIN.
Be sure to use "layered" refrigerated biscuits to make this rècipe. We found that the regular refrigerated biscuits produce a very dense bread. Kitchen shears work great for cutting refrigerated biscuits into fourths.
¾ cup chopped walnuts, divided
2 Tbsp. butter, melted
½ cup butter
1 cup firmly packed brown sugar
½ tsp. ground cinnamon
2 (12-oz.) cans refrigerated layered buttermilk biscuits
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant. Pour 2 Tbsp. melted butter into a lightly greased 10-inch (14-cup) tube pan. Sprinkle 2 Tbsp. walnuts over butter in pan.
2. Melt ½ cup butter in a medium saucepan over medium heat. Add brown sugar, and cook 2 minutes or until sugar is melted and begins to bubble. Stir in cinnamon and remaining walnuts.
3. Cut each biscuit into fourths using kitchen shears or a knife. Place 40 biscuit quarters on top of walnuts and butter in pan. Top with half of brown sugar mixture. Add remaining 40 biscuit quarters, and top with remaining brown sugar mixture.
4. Bake at 350° for 20 to 25 minutes or until golden brown. Invert onto a serving plate, and serve immediately.
- LUANN MORRIS, LAWRENCEVILLE, GEORGIA
Note: For testing purposes only, we used Pilhbury Golden Layers Buttermilk Biscuits.
Quick Breakfast Cake
MAKES 6 SERVINGS; PREP: 15 MIN., BAKE: 22 MIN.
½ cup butter, softened
½ cup sugar
2 large eggs
2 cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¾ cup milk
Streusel
Vanilla Glaze (optional)
1. Preheat oven to 400°. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Combine flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3. Pour batter into a lightly greased 9-inch round cake pan, and top with Streusel.
4. Bake at 400° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Drizzle with Vanilla Glaze, if desired.
-JENNIFER PHILLIPS,
BRADENTON, FLORIDA
Quick Cream Cheese Breakfast
Cake: Prepare recipe as directed through Step 2. Pour batter into a lightly greased 9-inch round cake pan. Stir together 3 oz. cream cheese, softened, and 1 Tbsp. sugar. Dollop cream cheese mixture, 1 tsp. at a time, over batter. Sprinkle with Streusel. Proceed with recipe as directed, increasing bake time to 22 to 24 minutes.
Streusel:
MAKES ABOUT 2/3 CUP; PREP: 5 MIN.
1/3 cup firmly packed brown sugar
1 Tbsp. melted butter
1 Tbsp. all-purpose flour
1 tsp. ground cinnamon
½ cup chopped pecans (optional)
1. Combine brown sugar, butter, flour, and cinnamon in a small bowl. Stir in pecans, if desired.
Vanilla Glaze:
MAKES ABOUT ½ CUP; PREP: 5 MIN.
1 cup powdered sugar
½ tsp. vanilla extract
1 to 2 Tbsp. milk
1. Stir together sugar, vanilla, and 1 Tbsp. milk, stirring in up to 1 Tbsp. additional milk, 1 tsp. at a time, until mixture reaches desired consistency and is smooth.
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