breakfast Archives - NY Foodie Family

Today is World Nutella Day. A day dedicated to the Italian sweetened hazelnut spread that we all love and enjoy. It’s become a staple in our house where sometimes breakfast consists of a bagel with Nutella spread. To celebrate this special day I am sharing Nutella-Stuffed Baked French Toast. My kids LOVE breakfast food. We were talking about giving things up for Lent and I reminded him that it has to be something that he really likes. His response was breakfast! No, I had to tell him, you can’t give up breakfast for Lent! In the midst of our eating less meat, the kids have thus far been really great sports about it. Even if I make a meal that they may not enjoy, they’ve been really great about eating some of it and giving it a try. Each week I try to make a recipe that I know will be a definite hit with them. I have lots of breakfast recipes bookmarked and know that breakfast for dinner will always be a win. Well with this recipe, you mix French toast, already a big hit with the kids, with some Nutella?!! To say they loved this would be an understatement. A benefit of working at home is that I was able to prep this French toast in the morning and let it sit all day. For busy families, you can prep this the night before and then bake in the oven the next day. I call this a casserole since it’s cooked in a baking dish. However, we cut pieces like those picture above to serve it.

Nutella-Stuffed Baked French Toast Casserole
Recipe adapted from the little kitchen

**Note: You can pre-make this French toast the night before and bake in the oven the next day.

Ingredients:

6 teaspoons butter, melted and cooled
14 slices white bread
approximately 1/2 cup nutella hazelnut chocolate spread
6 large eggs, beaten
2/3 cup almond milk
1 teaspoon pure vanilla extract
1/2 cup Original Bisquick™ mix

Directions:

1.Preheat oven to 350°F. Spray a 9×13 inch baking dish with baking spray and set aside.

2. Spread Nutella on 7 slices of white bread and cover each with the remaining slices, so you have 7 sandwiches.3. In a large bowl, mix the eggs and milk together. Add vanilla extract and continue mixing. Mix in Bisquick® mix and melted butter, using a whisk if necessary to break up any clumps. Add sandwiches to the baking dish, overlapping so they fit in the pan. Pour Bisquick mixture over the bread, making sure all of the bread is covered. Allow to soak for 15 minutes (or overnight in the refrigerator).

4. Bake in the oven for 45 minutes. Allow to cool for 5 to 10 minutes before serving.

We are always on the lookout for new recipes to use up the over-ripened bananas we always seem to have sitting on our counter. I saw this recipe on Pinterest and thought the kids would enjoy these. Please note that the recipe below is my adaption of the original recipes that were found. The bars were easy to put together and my 8 year old daughter helped me do most of the prep. After I made the frosting, I found the browned butter flavor to be tasty but overall, SUPER sweet. To keep these bars more versatile, I only frosted half of them. We ate most the unfrosted section of bars as part of our breakfast for several mornings. The frosted side was more of a later day snack/dessert. These bars were super moist and tasty. Next time, I won’t even bother with the frosting and just make them as bars.

Banana Bread Bars with Brown Butter Frosting
Adapted recipe that was found on Life’s Simple Measures, originally from The Girl Who Ate Everything

Ingredients:

Banana Bread Bars:

1-1/2 c. sugar

1 c. plain yogurt

1/2 c. butter, softened

2 eggs

1-1/2 c. (2) ripe bananas, mashed

1 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

Brown Butter Frosting:

1/2 c. butter

3 c. powdered sugar

1 tsp. vanilla extract

3 tbsp. almond milk

Directions:

1. Heat oven to 375F. Grease 12×8-inch baking pan. For the bars, in a large bowl, beat together sugar, yogurt, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute.

2. Spread batter evenly into pan. Bake 40 to 45 minutes or until toothpick dipped in middle of bars comes out clear.

(Please note: the original recipe called for a 15×10 inch jelly pan and baking time of 20-25 minutes. I used a 12×8 inch pan that was smaller and deeper and my bars needed at least 40 minutes.)

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Yield: 2 dozen large bars

breakfast

World Nutella Day: Nutella-Stuffed Baked French Toast Casserole

As Seen on Pinterest: Banana Bread Bars with Brown Butter Frosting