Needs to be economy, financially, and time friendly....small portioned with not too much effort in serving......I was designated the church decorator and have to come up with something..I did flowers, candy and balloons for Mother's day but its not the same for the Father's...Please family, could you help me out?????? Blessings and Thanks....deanna

Sausage Egg Stratta:

1 lb. mild bulk sausage
6 eggs
2 c. milk
1 tsp. salt
1 tsp. dry mustard
6 slices white bread, cubed
1 c. Cheddar cheese, grated

Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage, mix well. This must be refrigerated overnight. Next morning place in a 9 x 13 inch pan. Bake at 350 degrees for 45 minutes.

Egg Stratta:
8 slices bread
1/4 c. butter
2 1/2 c. shredded cheese
6 eggs, slightly beaten
2 c. milk
1 tsp. salt
1/4 tsp. dry mustard

Trim crust from bread and spread with butter. Alternate layers of bread and cheese in an 8 inch square baking dish and end with cheese on top. Mix remaining ingredients, pour over layers. Cover, chill 6 hours or overnight. Bake at 325 degrees for 45 minutes. Four slices of cooked, crumbled bacon can be sprinkled on top just before baking. Let stand few minutes. Cut in squares.

My Sister Made this for EASTER Brunch....Is SOOO Good with Maple Syrup tooo!!!

This is the Recipe for Paula Dean's BAKED FRENCH TOAST

* 1 loaf French bread (13 to 16 ounces)
* Butter, for pan
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons sugar
* 1 tablespoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Raspberry Syrup, recipe follows

Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:

1 cup raspberry preserves

3 tablespoons water

2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

3 comments

by ethan 13 Jun 2009

Can you tell me what is Half and Half

by blhamblen 13 Jun 2009

Rich milk/cream...like whipping cream

by ethan 14 Jun 2009

Thanks for that. It sounds delicious