I loved it too, as it was a fabulously tasty way to use up stale bread. Its even better when you use stale raisin bread, and if you cook it in a waffle iron something really magical happens!
You end up with French Toast that is covered with lovely little dimples which are just perfect for capturing all of the butter and syrup that you spread and pour on top.
French Toast made with simple ordinary stale bread is delicious. Its even more delicious when you make it with an artisanal bread such as a stale brioche. Make it with thick raisin bread however and you have reached the pinnacle of French Toast tastiness!
I have always loved toasted raisin bread. I enjoy it warm and spread with butter or sometimes peanut butter. Peanut butter on toasted raisin bread is oh-so-tasty! Almost as good as dessert!
I tasted French Toast for the very first time when I was about 10 years old. My friend at school had been talking about how her mother made French Toast every Friday for lunch. What was this French Toast? As I said, my mother never made this for us.
It sounded deliciously exotic. It was French after all, and wasn't everything that came from France exotic?
One week she invited me to go to her home for a French Toast Friday lunch. It was love at first bite for me. I never was able to convince my mother to make it for us, but when I grew up and had my own family it was something we all enjoyed!
Using Raisin bread to make it really takes it over the top!
WHAT YOU NEED TO MAKE WAFFLED RAISIN BREAD FRENCH TOAST
You will see, that not a lot is needed at all. Its a very simple and uncomplicated breakfast option.
- 2 large free-range eggs, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 4 slices thick raisin bread
- butter (if cooking on the stove)
- maple syrup and butter to serve (Bacon or sausage on the side is great!)
I only ever use free-range eggs if I can help it. I want to eat food that has been raised and produced in the nicest way possible. I hate the idea of promoting or supporting any industry that is inhumane or that provides appalling providence.
I would rather not eat eggs at all than to eat eggs from caged hens. I know free-range cost more, but they are worth every penny. We get ours at a place just around the corner from where I live. You can actually see the hens running about in the field. If the hens are happy, I enjoy the eggs more.
This is the raisin bread we like to use. I first saw this at my sister's place. We get it at our local Super Store. It is lovely and thick and chock full of raisins. It is also nicely flavored with cinnamon so there is no need to add extra cinnamon to the French Toast recipe.
It also makes really great regular toast, slathered in butter, peanut butter or, yes, cream cheese. Oh my goodness, cream cheese on it is excellent!
HOW TO MAKE WAFFLED RAISIN BREAD FRENCH TOAST
You will need a waffle iron or machine to make the waffled version, but no worries if you don't have one of those. You can still make it anyways the regular way in a skillet on the stove. It just won't have those crisp edged syrup hugging dimples, which are rather tasty.
Beat the eggs and milk together in a large shallow bowl. (I use a pasta bowl.) (If you are using cinnamon add it now as well.)
Heat your waffle iron according to the manufacturers instructions. Spray with non-stick cooking spray if needed.
Working with one slice at a time, dip your raisin bread into the egg mixture, flipping it over after about half a minute so that both sides are soaked.
Place into your slice of bread into your waffle iron, close and cook until golden brown. Remove and keep warm in a low oven while you cook the remaining slices.
Serve warm with a pat of butter on top and some maple syrup for pouring over top.
If you are cooking it in the conventional way, melt a pat of butter in a heavy based skillet over medium-high heat. Once the butter begins to foam, add the soaked bread.
Cook or 2 to 3 minutes until golden brown on the underside. Flip over and cook the other side for an additional minute until golden brown. If your toast is browning too quickly turn the temperature of the stove down, adjusting the heat as necessary.
Keep warm in a low oven until you have cooked all four slices. Serve as above.
This really does make a lovely breakfast. Whether you enjoy it at the weekend or on a week day, it always goes down a real treat.
You can also double or triple the recipe and freeze the baked waffles on a wax paper lined baking sheet. Once frozen wrap them up tightly and keep frozen for up to six months, ready to take out and pop up for a quick rewarm in the toaster as and when you want to enjoy a nice slice of French Toast.
I enjoyed mine with a side of crisp streaky bacon and some pure Maple Syrup. Sausages are also nice on the side and don't forget the cold glass of orange juice! You are in breakfast heaven!
CHOCOLATE AND CINNAMON FRENCH TOAST - French toast made with a sour dough bread. Dusted with cinnamon sugar when done and then drizzled with a really good quality melted chocolate. This is an excellent version!
RASPBERRY BAKEWELL FRENCH TOAST - A delicious breakfast option which is a fabulous take on the ever-popular Bakewell Tart. Almond flavored French Toast made with buttery croissants, topped with sugar crusted flaked almonds and served with a raspberry syrup.
Yield: makes 4 slices
Waffled Raisin Bread French Toast
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
I love this easy French toast for breakfast or brunch! Quick and easy to make. I bake it in a waffle iron, but you can also cook it on the stove if you don't have a waffle iron.
Ingredients
- 2 large free-range eggs, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 4 slices thick raisin bread
- butter (if cooking on the stove)
- maple syrup and butter to serve (Bacon or sausage on the side is great!)
Instructions
- Beat the eggs and milk together in a large shallow bowl. (I use a pasta bowl.) (If you are using cinnamon add it now as well.)
- Heat your waffle iron according to the manufacturers instructions. Spray with non-stick cooking spray if needed.
- Working with one slice at a time, dip your raisin bread into the egg mixture, flipping it over after about half a minute so that both sides are soaked.
- Place into your slice of bread into your waffle iron, close and cook until golden brown. Remove and keep warm in a low oven while you cook the remaining slices.
- Serve warm with a pat of butter on top and some maple syrup for pouring over top.
- If you are cooking it in the conventional way, melt a pat of butter in a heavy based skillet over medium-high heat. Once the butter begins to foam, add the soaked bread.
- Cook or 2 to 3 minutes until golden brown on the underside. Flip over and cook the other side for an additional minute until golden brown. If your toast is browning too quickly turn the temperature of the stove down, adjusting the heat as necessary.
- Keep warm in a low oven until you have cooked all four slices. Serve as above.
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If your family are fans of meatloaf and of macaroni and cheese, then they are going to absolutely fall in love with this fabulously tasty casserole recipe. Macaroni and Cheese Meatloaf Casserole combines these two loves in the most delicious way!
First of all you have a wonderfully moist and tasty meatloaf base, glazed with a BBQ glaze. This gets baked and then topped off with a lush macaroni and cheese. The two then get baked together until all of those wonderful flavors meld together beautifully!
I adapted the recipe from one I found on a blog called Full Bellies Happy Kids. She in turn had adapted it from a page called This is Not Diet Food. How can you not love blogs with names like that!
I took the liberty of cutting the recipe in half. The original baked in a 9 by 13 inch baking dish. My version cooks in a 9 inch square dish.
Make sure your dish is not too shallow as the macaroni and cheese could bubble over if it is. Mine was right on the verge of doing so, but didn't, thank goodness. I hate oven messes. If you don't have a deep dish, then place your casserole dish on a baking tray, just in case.
The meatloaf base for this is very similar to the meatloaf from the package of onion soup mix. If you would rather use your own recipe, then by all means do so. Make sure it is a recipe that uses one pound of ground beef.
I always buy my ground beef at the local farmers market. It is excellent. Locally raised grass fed beef. I pay a little bit more but you cannot put a price on good providence. I know the meat is good and that it hasn't come from a bazillion cows all ground up together. 'Nuff said.
WHAT YOU NEED TO MAKE MACARONI AND CHEESE MEATLOAF CASSEROLE
Simple ordinary every day ingredients. I don't think there is anything outrageously outlandish or difficult to procure in this.
For the meat layer:
- 1/2 cup (125g) tomato ketchup
- 1/2 cup (125g) BBQ sauce
- 1 pound (453g) lean ground beef
- 15 Ritz style crackers
- 1 ounce dry onion soup mix (1/2 packet)
- 1 large free range egg
For the macaroni cheese layer:
- 1 1/2 cups (175g) dry macaroni noodles
- 1 cup (240ml) whole milk
- 1/2 can condensed cheddar cheese soup (see note)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 TBS garlic powder (not salt)
- 1/2 TBS onion powder (not salt)
- 2 cups (240g) mozzarella and cheddar cheese blend, divided
You can use any short buttery type of cracker. TUC would be good as well. I would not use flavored crackers.
I know that onion soup mix can sometimes be difficult to find in the UK. I used to buy mine on Amazon. Alternately you can use a finely chopped onion, or some dried onion flakes, and a couple of beef stock cubes, crumbled to a powder. (I would use about 3 TBS of the onion flakes and 2 stock cubes.)
I also appreciate that condensed cheddar cheese soup is not easy to find in the UK, so I have provided a very acceptable alternative in the recipe notes.
I used a ready grated mozzarella and cheddar cheese blend. Also make sure you use the onion and garlic powders and not salt. If you use the salts, the dish will be far too salty. If you only have the salts, then don't add any additional salt and use only half the amount.
It might seem like a long recipe, but it really goes together very simply and quickly. Its not complicated at all. You are in for a real treat!
Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 inch square baking dish. Set aside. Put a saucepan of lightly salted water on to boil.
Place the crackers into a zip lock baggie and crush until fine with a rolling pin.
Whisk the tomato ketchup and BBQ sauce together in a medium sized mixing bowl. Remove half and set aside.
Crumble the beef into the bowl. Add the cracker crumbs, onion soup mix and egg. Mix together gently with a fork until well combined. Dump into your prepared baking dish and pat out evenly. Spread the reserved ketchup/BBQ sauce mixture evenly over top.
Bake in the preheated oven for 30 minutes.
While the meatloaf base is baking, make your macaroni and cheese. Cook the macaroni noodles in the boiling salted water according to the package directions. Drain well and rinse with cold water. Drain again.
Whisk the cheddar cheese soup and milk together in a large bowl. Whisk in the salt, pepper, garlic powder and onion powder. Make sure everything is well combined. Fold in the cooked macaroni and half of the cheese.
After the half hour cook time for the meatloaf has finished, remove it from the oven. Pour the macaroni mixture over top, spreading it out evenly. Sprinkle the remaining Cheese over top.
Return the baking dish to the oven and bake for a further 20 to 25 minutes, until the cheese has melted and the casserole is bubbling around the edges.
Leave to sit and settle for about 5 minutes before serving. Delicious!
Notes
If you cannot get the cheddar cheese soup, you can make a simple cheese sauce. Melt 2 TBS of butter in a saucepan. Whisk in 2 TBS of plain flour. Cook for a minute, then slowly whisk in 2 cups (480ml) of milk. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens.
Whisk in 1/4 of the cheese, stirring to melt the cheese. Whisk in the seasonings. Leave to cool and then fold in the macaroni, and 1/4 more of the cheese. Pour on top of the meatloaf, cover with the remaining cheese and bake as above.
Alternately you can use half a tin of condensed mushroom soup, undiluted, in the place of the cheddar cheese soup and put together as per the recipe.
This really was delicious. It was far too much for just myself (at half the recipe) so I took 3/4 of it over to my sister so that she didn't have to cook supper for them tonight. They just loved it!
My sister works so hard to make a delicious meal for my father and Dan every day, I thought it would be a real treat for her not to have to cook for a change!
If you are a single person on your own, you could break this down into four single serve casserole dishes and bake as above. The bake times would be cut in about half. Wrap the extras up tightly and freeze for another time.
Thaw out overnight in the refrigerator when you are ready to eat. To reheat I would cover the top with foil and then bake for about 20 minutes at 350*F/180*C/gas mark 4 until heated through.
COWBOY CASSEROLE - A base of ground beef and baked beans with the addition of BBQ flavors. This is topped with a drop biscuit and cheese topping. A real family favorite. All you need on the side is a salad and or a vegetable of some sort.
HAMBURGER AND POTATO CASSEROLE - This tasty casserole is very different from the traditional Cottage Pie. Amazingly delicious, this casserole is made by layering potatoes, tinned soup and cheese in a dish along with cooked ground beef. Simple ingredients that taste delicious when put together. Everyone always loves this.
Yield: 4
Macaroni and Cheese Meatloaf Casserole
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This delicious casserole is a perfect comfort food family pleaser. I cut the recipe in half from the original, and it was still a very generous casserole. Incredibly tasty!
Ingredients
For the meat layer:
- 1/2 cup (125g) tomato ketchup
- 1/2 cup (125g) BBQ sauce
- 1 pound (453g) lean ground beef
- 15 Ritz style crackers
- 1 ounce dry onion soup mix (1/2 packet)
- 1 large free range egg
For the macaroni cheese layer:
- 1 1/2 cups (175g) dry macaroni noodles
- 1 cup (240ml) whole milk
- 1/2 can condensed cheddar cheese soup (see note)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 TBS garlic powder (not salt)
- 1/2 TBS onion powder (not salt)
- 2 cups (240g) mozzarella and cheddar cheese blend, divided
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 inch square baking dish. Set aside. Put a saucepan of lightly salted water on to boil.
- Place the crackers into a zip lock baggie and crush until fine with a rolling pin.
- Whisk the tomato ketchup and BBQ sauce together in a medium sized mixing bowl. Remove half and set aside.
- Crumble the beef into the bowl. Add the cracker crumbs, onion soup mix and egg. Mix together gently with a fork until well combined. Dump into your prepared baking dish and pat out evenly. Spread the reserved ketchup/BBQ sauce mixture evenly over top.
- Bake in the preheated oven for 30 minutes.
- While the meatloaf base is baking, make your macaroni and cheese. Cook the macaroni noodles in the boiling salted water according to the package directions. Drain well and rinse with cold water. Drain again.
- Whisk the cheddar cheese soup and milk together in a large bowl. Whisk in the salt, pepper, garlic powder and onion powder. Make sure everything is well combined.Fold in the cooked macaroni and half of the cheese.
- After the half hour cook time for the meatloaf has finished, remove it from the oven. Pour the macaroni mixture over top, spreading it out evenly. Sprinkle the remaining Cheese over top.
- Return the baking dish to the oven and bake for a further 20 to 25 minutes, until the cheese has melted and the casserole is bubbling around the edges.
- Leave to sit and settle for about 5 minutes before serving. Delicious!
Notes
If you cannot get the cheddar cheese soup, you can make a simple cheese sauce. Melt 2 TBS of butter in a saucepan. Whisk in 2 TBS of plain flour. Cook for a minute, then slowly whisk in 2 cups (480ml) of milk. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens. Whisk in 1/4 of the cheese, stirring to melt the cheese. Whisk in the seasonings. Leave to cool and then fold in the macaroni, and 1/4 more of the cheese. Pour on top of the meatloaf, cover with the remaining cheese and bake as above.
Alternately you can use half a tin of condensed mushroom soup, undiluted, in the place of the cheddar cheese soup and put together as per the recipe.
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Easy Stuffed Cheesy Bread is a quick and easy take on a popular pizzeria bread. Something delicious that would be perfectly at home with your BBQ, or your salads or your soups.
What you have here is a layer of molten ooey gooey cheese, stuffed between two layers of bread dough, with a buttery cheesy, garlicky top crust.
You could of course make your bread dough from scratch, but this recipe I am sharing today makes perfect use of the convenience of refrigerated crescent/croissant dough. Easy peasy lemon squeasy is the order of the day here!
You can of course make your bread dough from scratch, but if you don't have to, then why not take the lazy way out. I am all for making things a bit simpler and easier if I possibly can, and this gorgeous tasty cheese bread is one of the ways.
You need to pick your battles.
If you are wanting a quick and easy side bread to serve with soups or salads, that is also delicious then, this is the way to go! Why spend oodles of time and wait multiple hours for something that you can have ready to eat in a matter of minutes with the use of a few convenient ingredients!
WHAT YOU NEED TO MAKE EASY STUFFED CHEESY BREAD
Not a lot really. Five simple ingredients.
- 1 can of crescent dough (Pillsbury or Jus-Rol)
- 1/4 cup (30g) grated Jack cheese
- 1/4 cup (56g) grated Mozzarella cheese
- 1/2 tsp garlic Italian seasoning
- 1/4 cup (45g) grated Parmesan cheese
I usually have a tin of crescent dough in the refrigerator. It comes in handy for all sorts. Sometimes I even use it to make actual crescent rolls, lol. The name of the brand here in Canada is Pillsbury.
In the UK, the equivalent is the Jus-Rol refrigerated croissant dough. You can find it in the chiller section of the grocery store near the butter and spreads.
I will just say upfront, I am not a snob when it comes to things like this. If it makes life easier and tastes good then I don't have a problem with it!
It is very easy to make your own Italian Seasoning, which is what I prefer to do and to use. Homemade is always fresher and contains no preservatives.
Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
I have chosen to stuff my cheesy bread with two cheeses that have great melting properties. Monterey Jack cheese and Mozzarella Cheese. The combination of the two are what give this bread its ooey gooey properties. Impossible to resist!
The combination of grated Parmesan and the Italian Garlic seasoning on the top of the bread also contribute to its moreishness. This is a bread that the whole family is going to love!
Its also incredibly adaptable with the addition of a few ingredients. You can add any or all of these to the cheese in the filling for a tasty way to switch it up:
- Add a spicier cheese such as pepper jack to the filling.
- Add chopped cooked crisp bacon or ready chopped bacon bits to the cheese filling.
- Add diced pickled jalapenos or candied jalapenos to the cheese filling.
- Chop up some pepperoni and add it to the cheese.
HOW TO MAKE EASY STUFFED CHEESY BREAD
I don't call it easy for nothing. This is incredibly simple and quick to make!
Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
Break open the tin of crescent dough, remove and unroll the dough. Cut in half crosswise so that you have two equally sized rectangles of dough.
Place one rectangle of dough onto the baking tray. Press all of the seams closed with your fingers.
Mix the jack cheese and the mozzarella cheese together to combine. Sprinkle this on top of the rectangle of dough on the baking sheet, leaving a 1/2 inch edge free all the way around.
Press the seams closed on the other half of the dough and place on top of the cheese covered dough so that it covers the cheese completely. Pinch the edges shut all the way around to completely enclose the cheese.
Sprinkle the Parmesan cheese and Italian seasoning evenly over top.
Bake in the preheated oven for 10 to 15 minutes. It will be nicely puffed and golden brown when done.
Remove from the oven and leave to sit for a few minutes before cutting into 8 equal squares. Serve warm.
As an appetizer you can also cut this into 16 thinner slices. Most people will eat two anyways, so I just cut it into 8 squares and be done with it.
Its fabulous served with soups or salads, but is also great served with dips, in which case I would cut it into 16 thinner slices.
Some great dips that are enjoyed with cheesy bread are:
-melted garlic butter
-your favorite marinara or pizza sauce, warmed up
-ranch salad dressing
-Alfredo pasta sauce, warmed up
-blue cheese dressing
This really is delicious whether you serve it as an appetizer, a side or a snack. Ease of preparation is one of the plus's!!
As I said, Crescent roll dough is something I usually have in my refrigerator. It is a very convenient tool to use to make other things, and yes in a pinch I even make the actual rolls. For some tasty other ideas however why not check out these:
BBQ BEEF CROISSANT PIE - Crescent roll dough is used to shape a delicious crust to hold a fabulous BBQ Ground Beef Filling sandwiched between two scrumptious layers of cheese. A bit more cheese is melted on top. This makes a fabulous family friendly supper served with some salad on the side.
SPICED APPLE CROISSANTS - These apple filled crescent rolls are anything but boring. They are fabulous served for breakfast or even as a delicious dessert with some warm custard or ice cream. A spicy fresh apple filling, and sweet spicy glaze makes for a bake that everyone is sure to enjoy!
Yield: 8
Easy Stuffed Cheesy Bread
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A quick and easy bread to make that uses only 5 simple ingredients and about 25 minutes of your time from beginning to end. Its fabulous served with soups or salads or on its own.
Ingredients
- 1 can of crescent dough (Pillsbury or Jus-Rol)
- 1/4 cup (30g) grated Jack cheese
- 1/4 cup (56g) grated Mozzarella cheese
- 1/2 tsp garlic Italian seasoning
- 1/4 cup (45g) grated Parmesan cheese
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
- Break open the tin of crescent dough, remove and unroll the dough. Cut in half crosswise so that you have two equally sized rectangles of dough.
- Place one rectangle of dough onto the baking tray. Press all of the seams closed with your fingers.
- Mix the jack cheese and the mozzarella cheese together to combine. Sprinkle this on top of the rectangle of dough on the baking sheet, leaving a 1/2 inch edge free all the way around.
- Press the seams closed on the other half of the dough and place on top of the cheese covered dough so that it covers the cheese completely. Pinch the edges shut all the way around to completely enclose the cheese.
- Sprinkle the Parmesan cheese and Italian seasoning evenly over top.
- Bake in the preheated oven for 10 to 15 minutes. It will be nicely puffed and golden brown when done.
- Remove from the oven and leave to sit for a few minutes before cutting into 8 equal squares. Serve warm.
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