{"id":34323,"date":"2021-05-18T12:15:55","date_gmt":"2021-05-18T19:15:55","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=7674"},"modified":"2022-01-03T13:01:52","modified_gmt":"2022-01-03T21:01:52","slug":"breakfast-bakes-2-3","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=34323","title":{"rendered":"Breakfast Bakes"},"content":{"rendered":"\n
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Starting the morning off with a d\u2019lish breakfast can set the tone for the rest of the day but sleeping in can be an important weekend must\u2026so quick and easy breakfast bakes to the rescue!<\/p>\n

Most everyone has some sort of variation on a \u201chash brown breakfast bake\u201d or have tried a strata, which is like a savory bread pudding made with torn bread, cheese, and veggies\/bacon\/sausage soaked with an egg custard and baked.<\/p>\n

But I\u2019ve got a new one for you \u2013 an indulgent Citrus French Toast Bake<\/strong>\u2026 oh yea! Made with lots of citrus zest, this bake is prepped the night before. In the morning just pop it in the oven and your d\u2019lish breakfast will be ready in less than an hour. I recommend serving it with a tasty Mimosa to get the weekend rolling! Or if you want to be extra fancy stir in a little Grand Marnier liqueur into your warm maple syrup. \ud83d\ude0a – Kathy<\/p>\n

Citrus French Toast Bake
\n<\/strong>Overnight French Toast is great for a crowd. Just prep the day before then pop in the oven right before guests arrive. Try adding in your favorite toasted nuts to the cinnamon layer. For a super-decadent topping, sprinkle with shaved dark chocolate and a dollop with freshly whipped cream.<\/p>\n

Makes: 8-10 portions<\/p>\n

Ingredients:
\n<\/strong>4 Tbsp. butter, melted
\n1 cup brown sugar
\n1 tsp. ground cinnamon
\n8 eggs
\n2 Meyer Lemons, zested and juiced
\n2 Oranges, zested and juiced
\n1 1\/2 cups milk
\n1 French baguette, cut into 20 1-inch slices<\/p>\n

Directions:<\/strong><\/p>\n

Drizzle melted butter into a 9- x 13-inch glass baking pan. Set aside.<\/p>\n

In a small bowl, combine brown sugar and cinnamon. Set aside.<\/p>\n

In a medium bowl, lightly beat together eggs, juices, zests, and milk. Set aside.<\/p>\n

Sprinkle one-third of sugar mixture evenly over melted butter in baking pan. Cover with 10 slices of baguette.<\/p>\n

Drizzle half of egg mixture over bread, then sprinkle with half of remaining sugar mixture. Top with remaining slices of bread.<\/p>\n

Drizzle with remaining egg mixture and sprinkle with remaining sugar mixture. Cover with plastic wrap and refrigerate overnight.<\/p>\n

When ready to serve: Preheat oven to 350\u00b0F. Bake, uncovered, for about 45-50 minutes, or until golden brown and custard is set. Cut into squares and serve warm.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae <\/strong><\/p>","protected":false},"excerpt":{"rendered":"

Starting the morning off with a d\u2019lish breakfast can set the tone for the rest of the day but sleeping in can be an important weekend must\u2026so quick and easy breakfast bakes to the rescue! Most everyone has some sort of variation on a \u201chash brown breakfast bake\u201d or have tried a strata, which is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[12078,11760,11770,11775,12071,12069,11773],"tags":[1568,3401,18,517,3132,5937,2851,1540,4416],"class_list":["post-34323","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-dishing-with-kathy-casey-blog","category-food-recipes","category-komo-news-radio","category-komo-radio","category-recipes","category-tv-and-radio","tag-bake","tag-baked","tag-breakfast","tag-brunch","tag-easy","tag-fast","tag-morning","tag-oven","tag-quick"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34323"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34323\/revisions"}],"predecessor-version":[{"id":34380,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34323\/revisions\/34380"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}