Croissant Breakfast Casserole

Prep Time: 30 minutes

Cook Time:  45 minutes

Total Time:  12 hours

Servings:  12 servings

INGREDIENTS

Casserole:

• 8 large croissants (from the bakery) sliced into 1-inch cubes (10 packed cups)
• 4 cups mixed berries (raspberries, blackberries, blueberries)

Custard:

• 14 ounces cream cheese, softened
• 1 1/4 cup granulated sugar
• 6 eggs at room temperature
• 2 cups half and half at room temperature
• 1 Tablespoon vanilla extract
• 1 Tablespoon lemon juice
• 2 teaspoons lemon zest
• 1/4 teaspoon salt

Cream Cheese Lemon Glaze

• 2 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS

    1.  Toast croissants:  Preheat oven to 350 degrees F.  Add the cubed croissants in a single layer to a             large baking sheet ( 15x21-inches).  Bake 350 degrees F for 7-10 minutes until golden and very             toasted (keep an eye on them so they don't burn).  Set aside to cool.

    2.  Custard:  Add cream cheese and sugar to a large mixing bowl and beat with a hand mixer until             smooth.  Beat in the eggs until smooth, followed by the half and half, and finally the lemon juice,          lemon zest, vanilla extract and salt.

    3.  Assemble:  Transfer half of the croissants to a lightly greased 9x13 baking dish, then evenly layer         with half of the berries.  Pour half of the custard over the dish.  Add remaining croissants in a                single layer followed by remaining custard.  Press down with your hands so most of the croissants         are submerged in the custard (it's okay if the tops aren't).  Scatter remaining berries over the dish.          Cover with foil and refrigerate overnight.

    4.  Bake:  When ready to bake, remove the casserole from the refrigerator and let it sit on the counter          while you preheat the oven to 350 F degrees.  Bake covered with foil, for 30 minutes.  Remove             the foil and bake, uncovered, for an additional 15 minutes, or until a knife inserted in the center             comes out clean.

    5.  Lemon Glaze:  While the casserole is baking, make the Lemon Glaze.  Add all of the glaze                     ingredients to a medium mixing bowl and beat with a hand mixer until smooth.  Taste and add                 additional sugar for sweeter or lemon juice for tangier.  Drizzle the glaze all over the casserole.

    6.  Serve:  Serve the breakfast casserole warm.  Let individuals dust their servings with powdered             sugar if they would like it sweeter.



COOKING TIPS FOR THIS BREAKFAST CASSEROLE

• Use quality croissants:  This isn't the time for pop and bake croissants.  You want medium to large croissants from the bakery section of the grocery store because they have more fabulous flaky layers for the custard to hide in.
• Cool the croissants:  Give the croissants some time to cool before drenching in the custard so they can firm up a bit -- otherwise this defeats the purpose of toasting them!
• Use room temperature ingredients:  You'll want to use room temperature cream cheese, eggs, and half and half, otherwise the cream cheese with seize and not mix well.  If you do end up with some white flecks of cream cheese, it's not the end of the world, they will melt when the breakfast casserole bakes.
• Room temperature eggs hack:  Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.  You can microwave your half and half until room temperature (NOT hot).
• Use soft cream cheese:  Make sure your cream cheese is very soft.  This is one time it's okay to gently microwave your cream cheese, just make sure not to scorch it!
• Use fresh or frozen berries:  Fresh is best but frozen mixed berries will also work -- no need to thaw first.
• Add powdered sugar to taste:  The powdered sugar dusting is honestly more for aesthetic reasons:  I recommend serving the sweet breakfast casserole without the powdered sugar and then letting individuals decide if they would like their serving sweeter.

How to make without SITTING OVERNIGHT

You can still make this recipe without letting it rest overnight, but adjust your expectations as the casserole won't be as fluffy an may be runnier as the custard won't have as much time to soak in.  To make and bake this breakfast casserole immediately, skip toasting the croissants and instead let the casserole sit on the counter 30-60 minutes so the croissants can soak up the liquid then bake per recipe instructions, being prepared to add an additional 5-10 minutes.

HOW TO store and REHEAT

• Storage:  This breakfast bake should be tightly covered or stored in an airtight container in the refrigerator for up to 4 days.
• Microwave:  Add individual slices to a microwave safe plate and microwave for one minute.  Continue to microwave at 30 second intervals if needed to heat through.
• Oven:  Reheating leftover breakfast croissant casserole in the oven will yield the best results.  Cover casserole with foil and bake at 325 degrees F for 20 minutes or until warmed through.

 

Shared by Stefani Hooper from carlsbadcravings.com

Creamy Garlic Mashed Potatoes

Ingredients:

3 1/2 lbs russet potatoes

2 Tablespoons kosher salt

16 fluid ounces (2 cups) half-and-half

6 cloves garlic, crushed

6 ounces grated Parmesan

Directions:

1. Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan, add the slat, and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.
2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat an set aside.
3. Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand 5 minutes so that mixture thickens and then serve.

(Recipe courtesy of Alton Brown)

DoubleTree Signature Cookie

Ingredients:

1/2 lb butter, softened (two sticks)

3/4 cup + 1 Tbs granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/4 tsps vanilla extract

1/4 tsp freshly squeezed lemon juice

2 1/4 cups flour

1/2 cup rolled oats

1 tsp baking soda

1 tsp salt

Pinch cinnamon

2 2/3 cups semi-sweet chocolate chips

1 3/4 cups chopped walnuts

Directions:

Cream butter, sugar, and brown sugar in a bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds.  Don't overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet line with parchment paper about 2 inches apart.

Preheat over to 300 degrees.  Bake for 20-23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Makes 26 cookies

Note:  You can freeze the unbaked cookies, and there's no need to thaw.  Preheat oven to 300 degrees and place frozen cookies on a parchment paper-line sheet about 2 inches apart.  Bake until edges are golden and center is still soft.

Published in Food Network Magazine, Sept. 2020

The Best Chocolate Chip Cookies

Ingredients:

• 1 cup cold butter, cut into small cubes
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 cups cake flour
• 1 1/2 cups flour
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 3/4 tsp salt
• 2 cups chocolate chips
• 2 cups walnuts, roughly chopped

Instructions:

• Preheat oven to 400 degrees
• In a large mixing bowl, cream together cold cubed butter, brown sugar, and white sugar for 4 minutes or until creamy.
• Add eggs, one at a time, mixing well after each one.
• Stir in flours, cornstarch, baking soda, and salt.  Mix until just combined to avoid over-mixing. Stir in chocolate chips and walnuts.
• If possible, chill dough for at least 24 hrs.
• Scoop onto silpat or parchment paper covered baking sheets.
• Bake for 8-11 minutes or until the edges just begin to turn a light golden color. Remove from oven and let set for 5 minutes before removing from the cookie sheet.

*If you chill the cookie dough,make sure to tightly wrap it so it isn't exposed to air.  Once you are ready to bake the cookie dough, let the dough sit out for at least 15-30 minutes to allow to come to room temperature.  Depending on how long it has been chilling, it may be a little crumbly.  Press together with hands to form balls.

(From Kathleen Treu and Modernhoney.com)

Key Lime Pie

Ingredients:

9" graham cracker pie shell
14 oz. - can sweetened condensed milk
3 - egg yolks (whites not used)
1/2 cup - Nellie and Joe's Key West Lime Juice

Combine milk, egg yolks, and lime juice.  Blend until smooth.  Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating.

Serve with Strawberry Whipped Cream:

7 fresh strawberries, halved lengthwise
2 cups heavy whipping cream
1 tsp. vanilla extract
6 Tbsp. powdered sugar

Process strawberries in a food processor or blender until completely smooth, about 30 seconds.  (Hint:  use personal cup on Ninja blender).  Pour through a fine mesh strainer into a small bowl, discard solids.

Beat heavy cream, vanilla, and 3 tablespoons of the strained strawberry mixture in a stand mixed fitter with a whisk attachment on medium high speed until foamy, about 30 seconds.  Gradually add powdered sugar beating until soft peaks form, about 1 minute.  (Reserve any remaining strained strawberry mixture for another use, or use it to drizzle over top).

Recipe for pie:  Nellie and Joe's Key West Lime Juice bottle
Recipe for cream:  Southern Living magazine, June 2020

Spicy Beef Brisket

Ingredients:

1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp chili powder
1 tsp garlic powder
1 tsp bay leaves - crushed

Place a 5-6 lb flat cut beef brisket fat side up in a foil lined baking dish.  Sprinkle dry spice mix on top.  Dissolve 1 Tbsp beef bouillon in 1/2 cup warm water and pour around sides.  (Don't pour on top).  Seal foil.  Bake 6 hours at 275 degrees.  When done baking, scrape off fat and seasonings.  Wrap meat in new foil and refrigerate.  Strain juice and chill in separate container.  When cool, slice meat across grain and put in serving pan.  Remove fat from top of juice, stir juice and pour over slices.  Heat in slow oven and serve.  (Can be frozen and reheated when ready to serve).

Pulled Pork Sliders with Ranch Slaw

Ingredients:

2 cups cooled pulled pork, warmed
1 cup barbecue sauce
1 tsp canned chipotle chile in adobo sauce, minced
3/4 cup purple cabbage, shredded
3/4 cup green cabbage, shredded
1/2 cup carrot, shredded
1 Tbsp parsley, chopped
2 1/2 Tbsp ranch dressing
Pinch of kosher salt
Pinch of freshly ground black pepper
12 slider buns, split

In a small saucepan, combine the pork, barbecue sauce and chipotle chile.  Bring to a simmer; keep warm.  In a large bowl, combine both cabbages, carrot, parsley and ranch dressing.  Season with salt and pepper.

To serve, divide and portion the pork mixture and coleslaw over the slider bottoms.  Cover with the bun tops; serve.

Makes 16 sliders, or 8 servings.