Karen wrote:
> Hi,
>
> My grown kids, grandchildren, etc. are coming for Christmas breakfast
> as usual, but this year I'm having a bit more of a challenge because I
> have a vegetarian (will eat eggs, though) and also a gluten-intolerant
> guest and one who eats a high protein, low-fat diet. I'm just
> drawing a blank here. I used to make breakfast type casseroles and
> serve hot cinnamon rolls and pastries, etc. Am I going to have to be
> a short-order cook and make separate breakfasts for 10 people?

It sounds like you will have a house full. :-)


Karen, I would go to the health food store and buy gluten-free bread or
french toast for your gluten-intolerant house guest. For the others,
you can serve what I will be serving; scrambled eggs, bacon and oven
baked French toast, you assemble the French toast on the night before,
you can also cook the bacon in the oven, ahead of time.


Becca

Oven baked French Toast

1 lb. loaf stale French bread, diagonally sliced in 1" pieces
8 eggs
2 cups milk
1 1/2 cups Half & Half
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 1/3 cup sugar (or Splenda)
butter

Butter a 9" X 13" baking dish, or use PAM, and arrange bread slices on
the bottom. In a large bowl, beat together eggs, milk, half & half,
vanilla, cinnamon and sugar. Pour over bread slices, turn the bread once
or twice until the bread begin to soften. Dot the bread with butter.
Cover, and refrigerate overnight. The bread soaks up most of the liquid.

Bake in a 350 degree oven, uncovered, for 40-45 minutes. Allow to cool
for at least 5 minutes, the bread will stick to the pan if you try to
remove it sooner. Cover with powdered sugar, then serve. You should
not need any syrup, because this French toast will be sweet.

Note: I make this with Splenda and it turns out fine. Syrup is not
needed, but you can offer it anyway.


Becca