Breakfast Archives - Page 2 of 2

Easy French Toast Bread Pudding

July 1, 2016 By Holly

Happy Happy Happy Friday!!!! yes, I’m so happy it’s almost the long weekend I’m giving y’all 3 happys today haha. Y’all have big plans for the holiday weekend? I honestly don’t, which is completely fine with me, just looking forward to spending time with some good peeps (does anyone even say peeps anymore when not referring to cute marshmallows?).

Speaking of spending time with people, in case you’re planning on having company to stay over this weekend I’m bringing y’all the perfect and super easy thing you can make for them for breakfast. Even better you can totally prep this and have it ready to go in the oven first thing in the morning.

I do want to point out that this has an amazing and wonderful crumble topping to go on it but I’m going to go ahead and type it ‘crumble’ because it is so darn humid here & even with the A/C blasting & using super cold butter it totally un-crumbled the topping.

When the ‘crumble’ topping looks more like cookie dough, it’s not as aesthetically pleasing, but it absolutely doesn’t effect the taste. This bread pudding is wonderfully gooey, with just the right amount of crispness on top and ding dang easy to make, I highly recommend y’all get on this ASAP. I hope everyone has a wonderful and safe weekend, and as always thank you so much for stopping by!

cut up bread into your pan…

egg, milk, sugar, vanilla, salt mixture…

pour this mixture onto your bread…

cover with stretch wrap…

time to make some ‘crumble’, butter…

then brown sugar, salt, flour, cinnamon…

again, this should be crumbly, but no fear, still delicious…

several hours later (or overnight) put this topping on your bread pudding…

then bake, bake, bake & enjoy!!!

Easy French Toast Bread Pudding

2016-06-30 10:32:47

Delicious and easy breakfast bread pudding.

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THE BREAD PUDDING

1 Loaf of French Bread.
8 Eggs.
2 Cups of Milk.
1/2 Cup of Heavy Cream.
3/4 Cup of Granulated Sugar.
2 Tablespoons of Vanilla Extract.
9x13 Pan.

THE CRUMBLE TOPPING

1/2 Cup of All-Purpose Flour.
1/2 Cup of Brown Sugar.
1 Teaspoon of Cinnamon.
1/4 Teaspoon of Salt.
1 Stick (1/2 Cup) of Unsalted Butter, Cold and Cut Into Pieces.

FOR THE BREAD PUDDING

Liberally spray your 9x13 pan with non stick spray.
Cut up your french bread into pieces and place into your pan and set aside.
In a large bowl, place your eggs, milk, heavy cream, sugar and vanilla and mix until well combined.
Then carefully and evenly pour your egg/milk mixture over your bread pieces, making sure the bread pieces are well covered with the mixture.
Now cover your pan with stretch wrap and place in the fridge for at least 2 hours or overnight.

FOR THE CRUMBLE TOPPING

In a small bowl, cut up your cold butter into pieces and place into your bowl.
Now place the flour, brown sugar, salt and cinnamon and smoosh all of the ingredients together with your hands or a dough cutter until crumbly.
Place this mixture into the fridge until ready to bake your bread pudding.
Once ready, preheat your oven to 350 degrees F.
Evenly place your crumble mixture on the top of your bread pudding and bake for 35-40 minutes or until desired amount of doneness is reached.
Serve warm and enjoy!!!

Notes

If you want your bread pudding extra gooey, bake for 25-30 minutes.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Cinnamon Honey Butter

December 22, 2015 By Holly

Happy Tuesday everybody! I’m so excited to share today’s recipe with y’all for a few reasons. First, this is ding dang easy to make, secondly, I literally want to put this stuff on everything because it is so darn delicious and thirdly this can totally be given as an adorable and delectable gift (especially those last minute ones).

I’m sure y’all have had variations of honey butter at restaurants before that they serve with their awesome bread, but honestly this is better than any I’ve ever had in a restaurant.

This stuff is too good not to share, so I had to put together some in little mason jars and give them to loved ones, and so far everyone has said the same thing, that they want to put it on everything haha.

I hope y’all are having an awesome week so far, and hopefully done with all of your Christmas shopping and wrapping–unlike me 🙂 Have an awesome day y’all!!

Butter into your bowl (yes that’s a lot of butter–7 sticks!)…

mix, mix, mix…

time for the honey…

now the cinnamon…

mix, mix, mix…

now time for the powdered sugar…

all mixed up…

if you’re not going to can, then you can ignore the following 🙂

yummies and how cute!…

make them pretty if you like and enjoy!!!

Cinnamon Honey Butter

2015-12-22 07:15:53

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Ingredients

2 Cups of Honey.
7 Sticks of Salted Butter, Softened.
1 Cup of Powdered Sugar.
2 Tablespoons of Cinnamon.
12 (8 Ounce) Wide Mouth Mason Jars (Optional), For Gifting.

Instructions

With a handheld or stand mixer with paddle attachment, place all of your ingredients into your bowl and mix until smooth and creamy.
Either serve and enjoy or place in the mason jars if giving as gifts, keep refrigerated.

Notes

If not giving as gift, I recommend cutting the recipe in half because it makes a lot.
I just tied red ribbon around the top, and using that ribbon I tied the spoon and gift tag too.
I got the little wooden spoons and gift tags at Michaels craft store.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Pumpkin Gingerbread Muffins

November 25, 2015 By Holly

Happy Wednesday and Happy Thanksgiving Eve! is that a thing? oh well, it is now 🙂

Anyways, if you’re looking for something quick and awesome for tomorrow, whether for breakfast or even a dessert these muffins are for you.

What’s also super awesome about these muffins is that they are a one bowl recipe, which hello means less dishes among the bazillion that will need to be cleaned tomorrow.

These muffins are so moist and filled with pumpkin and ginger and spices, so yummy y’all! I am sure that y’all have tons to do too so I’m going to keep this post short, short today 🙂 Have a wonderful and safe Thanksgiving everyone!

First, butter and sugars into the bowl…

cream them together until light and fluffy…

pumpkins, sugar and spices…

all mixed together…

into the muffin tins…

bake, bake, bake…

and enjoy!!!

Pumpkin Gingerbread Muffins

2015-11-24 09:02:32

Yields 25

Deliciously moist pumpkin gingerbread muffins that are so easy to make.

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Ingredients

2 Cups of All Purpose Flour.
1 (3.4 Ounce) Package of Instant French Vanilla Pudding Mix.
2 Teaspoons of Baking Soda.
1/4 Teaspoon of Salt.
1 Tablespoon of Cinnamon.
2 Teaspoons of Ground Ginger.
1/2 Teaspoon of Nutmeg.
Less than 1/4 Teaspoon of Ground Cloves.
2 Sticks (1 Cup) of Salted Butter, Room Temperature.
1 Cup of Granulated Sugar.
1 Cup of Brown Sugar, Packed.
4 Large Eggs, Room Temperature.
2 Tablespoons of Vanilla Extract.
1 (15 Ounce) Can of Pumpkin Puree.
Decorative Sugar For Topping (Optional).

Instructions

Preheat the oven to 350 degrees F.
Line your muffin tins with liners and set aside.
With a handheld or stand mixer with paddle attachment beat your butter and sugars together until light and fluffy.
Now add the rest of the ingredients and mix until smooth.
With an ice cream scoop or spoon fill your liners 1/2 full and bake for 18 minutes then remove from the oven and sprinkle with your decorative sugar, then place back into the oven and bake for about 5 more minutes or until they spring back to the touch.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Pumpkin French Toast

October 19, 2015 By Holly

Happy Monday everybody!! Not gonna lie, I am sooo exhausted from all the traveling this weekend and not getting home until 2 AM this morning, but it was so much fun and totally worth the exhaustion. I’m wondering if there is anyone out there who is willing to come set up an IV of espresso to me? 🙂

Anyways, to the good stuff, looking at these photos is making me drool y’all. This pumpkin french toast is probably the best french toast I’ve ever had, I was beyond stuffed because I totally ate too much (is there ever too much of delicious food?), but I just couldn’t stop.

Honestly this stuff is more like dessert, but since it’s french toast it is totally acceptable as breakfast. There is just enough pumpkin flavor and spices to make it taste super Fall-ish, and because I used

Hawaiian sweet bread (my mom’s idea, thank you), there is just enough sweetness and so, so, so moist y’all. I’m making some first thing my next cheat day and I am already looking forward to it. Have an awesome day y’all, I’m gonna go and daydream about taking a nap now hehe.

All the good stuff into your container…

all whisked together…

the delicious bread about to be sliced…

once sliced, one side into the batter…

now the other side…

now into the heated pan…

now the other side…

now enjoy!!!

Pumpkin French Toast

2015-10-15 10:06:56

Incredible french toast bursting with Fall spices and pumpkin.

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Ingredients

1 Loaf of King's Hawaiian Sweet Round Bread.
3 Eggs.
1 Cup of Half & Half or Whole Milk.
1 Tablespoon of Granulated Sugar.
3/4 Cup of Canned Pumpkin Puree.
2 Teaspoons of Cinnamon.
1 Tablespoon of Vanilla Extract.
1/2 Teaspoon of Nutmeg.
Griddle or Large Pan.

Instructions

Using a bread knife, slice your bread into as thick or thin slices as you prefer.
In a mixing bowl or container wide enough to dip your bread slices, place your eggs, sugar, milk, pumpkin, cinnamon, vanilla and nutmeg and whisk all together until blended.
Spray your griddle or pan with non stick cooking spray and heat on medium high heat.
Dip both sides of your bread into your batter and place on your griddle, flipping to cook the other side after 1-2 minutes or until the desired brown-ness is reached.
Then serve hot with butter and or syrup, yum!!!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Chicken and Waffle Sandwich

September 30, 2015 By Holly

I hope y’all don’t mind some serious Southern food, because that’s what I’m bringing y’all today. In my opinion, food doesn’t really get much more Southern than some good old skillet fried chicken. Not baked in an oven to make it healthy ~~boring!~~, but straight up battered and fried to perfection in a couple inches of oil, yum, yum, yum y’all.

Though waffles are not a Southern invention, throwing fried delicious foods on random stuff, i.e., donuts, waffles, etc. kind of is or at least I like to think so. Basically around these parts we like to think of the unhealthiest ways to enjoy food and we do that. Ever since I made my coconut waffles a few weeks ago, I’ve been on a major waffle kick on my cheat days, and you might have noticed in previous posts, I love me some salty and sweet together.

Y’all salty and sweet doesn’t get much better than this chicken and waffle sandwich, which I did in fact pour pancake syrup on before noshing #justkeepingitreal #noshame #innerchunkykidatwork. You will notice in the recipe section I used a waffle mix and you may be thinking ‘Holly, why didn’t you make homemade waffles like before?’ well, if we’re being honest, because I flat out just didn’t feel like making them from scratch, that’s why 🙂

Also, I totally shared my mom’s secret to really awesome fried chicken in the recipe section, which ironically she got from a nutritionist family friend when she was kid-don’t you just love Southerners?. Enjoy you guys!

To make the waffles…waffle mix…

warm water and butter…

all mixed up…

into the waffle maker…

waffle ready and looking all delicious…

time to let our chicken hang out in some buttermilk for a while…

time to get the oil nice and hot…

for your chicken batter, flour, salt & pepper into the bowl…

take your chicken and heavily cover in the flour mixture…

into the pan, nice and browned on one side…

(here’s the secret) right before you take your chicken out place some butter into the pan…

it’s really going to bubble up, so be careful…

and enjoy!!!

Chicken and Waffle Sandwich

2015-09-23 10:49:26

Fluffy waffles sandwich crispy delicious fried chicken to make an amazing sandwich.

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THE FRIED CHICKEN

4 Boneless Skinless Chicken Breasts.
1 Cup of Buttermilk.
3 Cups of All-Purpose Flour.
2 Tablespoons of Himalayan Pink Salt or Kosher Sea Salt (Or to Taste)
1 Teaspoon of Pepper (Or to Taste).
1 LB (16 Ounces) of Vegetable Shortening or Coconut Oil.
2-4 Tablespoons of Unsalted Butter To Place In Pan Towards the End of Cooking (Optional).
12" Cast Iron Skillet.

THE WAFFLES

1 (16 Ounce) Box of Belgian Waffle Mix-I Used Classique Fair Brand.
2 1/2 Cups of Warm Water.
4 Tablespoons of Butter.
1 Belgian Waffle Maker.

FOR THE FRIED CHICKEN

In a bowl place your chicken into your buttermilk making sure to well coat the chicken with the buttermilk, cover your bowl and let it sit in the fridge for at least an hour (I did mine overnight).
Place your vegetable shortening or coconut oil into your skillet or pan turning the heat onto medium high to start to heat the oil.
In a separate bowl place your flour, salt and pepper and whisk briefly with a fork, set aside.
Once the oil is hot but not bubbling because that's too hot, heavily cover your chicken in your flour mixture then carefully place in your oil.
Let your chicken cook on each side about 5 minutes or until it's golden brown, and right before you take your chicken out place about 1 tablespoon of butter into the pan (this is the secret to good chicken btw) let it simmer and bubble for a bit then place the chicken on a plate with a couple of paper towels to soak up the extra grease, let cool.

FOR THE WAFFLES

Preheat your waffle maker.
In a large mixing bowl place your Belgian Waffle Mix, warm water and melted butter into your bowl and mix until well combined.
Place 3/4 cup of the batter into your waffle maker and cook for around 3-4 minutes or until golden brown and cooked through, continue until all waffles are made, there should be about 10 then enjoy with your chicken!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Belgian Coconut Waffles

August 31, 2015 By Holly

Happy Monday!!! You know what? Mondays as a whole are pretty blagh, right? You finally have to admit the weekend is over, you can’t sleep in another day, traffic jams ~~the worst~~ and the whole ‘being an adult’ has reared its ugly head again.

You know what helps with all of the blah-ness? Waffles of course! and not just any waffles, coconut waffles that are extra giant because they’re belgian waffles. I totally adapted this recipe from Bobby Flay after seeing him making these guys one morning because they looked so darn delicious.

As I’m sure some of you have noticed, I’m a sucker for anything coconut, yum yum. Now, if you’re not partial to coconut don’t let that deter you from making these because honestly, these don’t really taste like coconut, weird I know. I think the coconut just makes these super light and fluffy and nomable ~~it’s a word now just go with it~~. If you’re still concerned about these tasting like coconut just don’t add the coconut flakes at the end, and sub out the unsweetened coconut milk (though it doesn’t taste like coconut to me either).

I would also like to throw out there that these waffles are better than any I’ve ever had at a restaurant, ever, oh yeah, I totally just said that 🙂 Have a wonderful start to your week y’all!

All ingredients into the bowl…

all mixed up…

then the coconut…

after letting it chill for a while, heat up your waffle maker and spray well with non stick spray…

waffle batter into the maker…

bake, bake, bake, yes all messy…

look at that waffle awesomeness…

and enjoy!!!

Belgian Coconut Waffles

2015-08-24 11:35:02

Yields 6

Light and fluffy coconut waffles, these are delicious.

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Ingredients

2 Cups of All-Purpose Flour.
2 Tablespoons of Granulated Sugar.
1 Tablespoon of Light Brown Sugar.
1 Tablespoon of Baking Powder.
1/4 Teaspoon of Salt.
1 1/4 Cups of Whole Milk.
1/2 Cup of Unsweetened Coconut Milk.
6 Tablespoons of Unsalted Butter.
3 Tablespoons of Canola Oil.
3 Whole Eggs.
1/3 Cup of Shredded Sweetened Coconut, Plus More For Garnish.
Belgian Waffle Maker.

Instructions

With a handheld or stand mixer with paddle attachment place all of your ingredients into the bowl except the shredded coconut and mix until smooth.
Now add the shredded coconut, and fold it in.
Cover your bowl and let it rest in the fridge for at least 30 minutes.
Now heat your waffle maker according to the directions (I put mine on the highest setting), and once heated spray your waffle maker very well bakers spray.
Now pour 3/4 cup of waffle batter into your maker and shut the lid, letting bake for 4 minutes (that was according to my waffle maker's instructions, and they were perfect).
Once all waffles are made, drizzle more butter, syrup or some toasted coconut if you like and enjoy!

Notes

Just be sure to check the instructions on your waffle maker, mine told me specifically how much batter and how long to cook etc.

Adapted from Bobby Flay

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Krispy Kreme Pie

June 17, 2015 By Holly

I don’t know how I didn’t know, but I was not aware at all that last Friday was national doughnut day. I was super bummed because me and doughnuts are bff’s (and totally felt like I should have been in the know) and also because Friday is not my cheat day which means I wasn’t able to swing by Krispy Kreme and get a super hot, fresh, amazing doughnut for free.

I thought to myself oh well, and that I would make up for it by having a doughnut ~~or twelve~~ on my cheat day. Honestly, kind of didn’t think just doughnuts were gonna cut it, and since I’ve had a few recipes for doughnut pies pinned for a while, I thought this would be the perfect time.

My biggest concern about this pie was that it was going to be too sweet, I mean that’s a lot of doughnuts and glaze in there after all.

I was pleasantly surprised to find that this pie wasn’t overly sweet at all or even close to it. It tastes like a super awesome bread pudding in pie form, and soo easy to throw together. Next time I make it, I will definitely pour a glaze over it, but this stuff was still awesome on it’s own.

First tear or cut up your doughnuts and throw into your bowl…

now eggs, vinegar, butter and vanilla…

then sugar…

all mixed up…

pie crust rolled out (please ignore my lack of pie edge crimping skills)…

now mixture into the pie crust…

baking…

and enjoy!!!

Krispy Kreme Pie

2015-06-15 12:12:42

Delicious pie made from Krispy Kreme Doughnuts.

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Ingredients

1 Refrigerated Pie Crust.
3 Regular Glazed Donuts
2 Large Éclair Donuts (Chocolate Frosting on Top, Cream In the Middle).
3 Eggs, Beaten.
1 Stick of Butter, Melted.
1/4 Cup of Granulated Sugar.
1 Teaspoon of Vanilla Extract.
1 Tablespoon of White Vinegar.
9" Pie Pan.

Instructions

Preheat your oven to 350 degrees F.
Line your pie pan with the refrigerated pie crust, crimping the top edges with your fingers if you wish.
Cut or tear all of your donuts into quarters or sixths (just depends how big you want them) and place into a large bowl.
Now add the eggs, butter, sugar, vinegar and vanilla and mix until combined.
Now pour your mixture into your pie crust and bake for 35-40 minutes or until the top of the crust is golden.
Let cool completely and serve with either whipped cream, ice cream, or maybe a glaze.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Old Southern Sugar Cake

March 30, 2015 By Holly

I would like to start with an apology today for cooking something else in my iron skillet…well except for the part that I don’t really mean it hehe 🙂 Seriously, if there was a way of cooking everything in an iron skillet I would, there is just no substitute for how they cook.

Let me tell you, this cake is no exception. As the title of this cake implies, this is an old fashioned ~~and apparently Southern~~ kind of cake, almost like a sponge cake, but better.

It’s light and airy but hearty enough to hold a big slab of it in your hand without it falling apart. This is an incredibly easy cake to make, and it will fill your kitchen with the absolute most cozy, warm and yummy smell ever.

I sprinkled the top of the cake with powdered sugar, which was amazing btw, then ate it with ice cream and strawberries…ooh my, it was incredible. This cake is simple, but sometimes isn’t that just the best? Y’all enjoy this recipe, Happy Monday!

Let’s start with some milk, shortening and vanilla in your bowl, and mix these together…

All mixed…

Now, in a separate bowl, place your flour, baking powder and salt…

then add your sugar, it is a sugar cake after all, so mix these up…

now in small amounts, pour your flour mix into your milk/shortening… mix, mix, mix…mmm yummy batter…

now time for the egg whites…I think I see a furry someone waiting for something to drop on the floor…

into the bowl…

mix it all up, and into the skillet…

mmm, baking…

Enjoy!!!

yummm….

Old Southern Sugar Cake

2015-03-27 14:13:17

An old fashioned light, fluffy and slightly sweet cake.

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Ingredients

1/2 Cup of Vegetable Shortening.
1 Cup of Milk.
1 1/2 Teaspoons of Vanilla Extract.
2 Cups Plus 2 Tablespoons of All-Purpose Flour.
1 1/2 Cups of Granulated Sugar.
4 Teaspoons of Baking Powder.
1 Teaspoon of Salt.
4 Large Egg Whites.
Powdered Sugar for Dusting (Optional).
10" Iron Skillet.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, cream together your milk, shortening and vanilla for a few minutes.
In a separate bowl, place your flour, baking powder, salt and sugar, and mix these all together.
Add flour about one third at a time, mixing until all is incorporated.
Now put in your egg whites, and mix until just combined.
Pour your batter into your oiled iron skillet and bake for 40-45 minutes (I took mine out at 42), let cool a little and serve with powdered sugar on top or with fresh fruit and ice cream.

Notes

I was concerned my cake was turning pretty brown on top towards the last 10 minutes or so of cooking, but no worries it was just perfect.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Cinnamon Monkey Buns

January 5, 2015 By Holly

Sometimes, you just need a Cinnabon cinnamon roll, and by need, I mean salivating and daydreaming of diving into a pool of cinnamon roll and icing goodness…okay, well maybe not that dramatic, but y’all know that stuff is stupid good ~~and perfect for a cheat day~~. Unfortunately, there is no Cinnabon ~~kiosk~~ bakery near me, and though it would seem cinnamon rolls from the grocery store would be a poor substitute, these so aren’t.

Luckily I had Pillsbury’s Cinnabon Cinnamon rolls hanging around in my fridge, and I thought it would be cool to make mini monkey bread buns out of these. Y’all, these were so beyond easy I almost feel silly putting a recipe. These are crazy good, so soft and moist in the middle, and the icing poured on top of these, well, wow. Perfectly handheld, perfectly decadent and pretty darn cute too haha.

Our main ‘ingredient’…

Cut up the cinnamon rolls into pieces and place in your bowl…

Pour your melted butter onto the pieces…

Spoon into your tins…

Bake them up, and enjoy!!!

All that delicious icing…

Cinnamon Roll Monkey Buns

2015-01-03 11:07:06

Yields 12

Cinnamon roll monkey bread baked in muffin tins and smothered in icing.

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Ingredients

2-Pillsbury Cinnabon Cinnamon Roll Tubes (13 Ounce).
2-Icing Containers (that come with the tubes).
1 Stick of Unsalted Butter, Melted.

Instructions

Preheat your oven to 350 degrees F.
Spray 12 muffin tins with bakers spray and set aside.
Open the cinnamon roll tubes and set aside the icing that it comes with.
With kitchen scissors (or your hands) cut up each cinnamon roll into 6 pieces and place in a medium bowl.
Melt your butter and pour onto your cinnamon roll pieces and mix until all are covered.
Spoon out your cinnamon roll pieces into your muffin tins 3/4 of the way full.
Bake your monkey buns for 10-12 minutes depending upon how done you would like them, I took mine out at 11 minutes, and they were still slightly soft in the middle.
Let the buns cool a little and place your icing in the microwave in 10 second increments until runny enough to spoon over your buns.
Enjoy!!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/