These are required as tradition dictates by the kids for both Christmas and Easter. We should make them more often, but usually don't. I'm not sure why. . .
22 - 24 frozen rhoades rolls
1 small package non-instant butterscotch pudding
2/3 cup brown sugar
1 cube melted butter
Heavily spray a bundt pan. Place frozen rolls into the bottom of the pan. Sprinkle the pudding powder and the brown sugar over the frozen rolls. Pour the melted butter over the top of everything. Cover with foil and set in the fridge overnight. In the morning, bake for one hour at 350. Allow to rest for 2 minutes before inverting onto a serving platter. Serve.
DON'T EAT THE WHOLE PAN Baked French Toast
This is so good, I'd be tempted to do just that. Just don't let me.
1 loaf french bread
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash salt
PRALINE TOPPING
2 sticks butter, melted
1 cup brown sugar
1 cup chopped pecans
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Slice french bread into twenty one-inch thick slices. Arrange slices in a generously buttered 9x13 pan in two rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt with an immersion blender or whisk until blended but not too bubbly. Pour mixture over bread slices, making sure every slice is covered evenly with the egg mixture. Cover and refrigerate overnight.
The next day, spread the praline topping over the bread and bake for 40 minutes until puffed and golden. To make the praline topping combine butter, brown sugar, pecans, corn syrup, and cinnamon and nutmeg in a bowl.
Tips: you can use sourdough bread or any other baguette and if you think it needs it, you can serve with a side of maple syrup but you really don't need to.
Duffy House Quiche
A Christmas morning must have at our house but would be good anytime you want something special for breakfast!
1 24 oz. bag frozen hash browns, thawed
4 tablespoons butter
1 cup grated parmesan cheese
1 cup shredded cheddar cheese
1 cup swiss cheese, shredded
1 cup diced ham
1/2 cup sliced green onion
2 cups milk
4 large eggs
1/2 teaspoon cayenne pepper
The night before, brown hash browns in butter until lightly browned. Place in prepared 9x13 pan. Sprinkle potatoes with salt and pepper. Layer cheeses then ham over potatoes along with the onions. Cover and refrigerate overnight. Before baking, mix milk, eggs and cayenne. Pour over pan. Bake at 400 for 40 minutes. Cool 30 minutes before eating.
Christmas Jell-O
Tastes just like Christmas!
4 cups water, divided
1 large box cranberry jell-o
1 cup red hots, candy
1 small instant vanilla pudding
1 cup milk
1 small container cool whip, thawed
Bring two cups of water to a boil in a sauce pan. When the boil is full stir in jell-o powder and red hots; stir until red hots are dissolved. Be prepared they will melt and clump onto the spoon, but keep stirring! Remove from heat; add two cups cold water then pour into a 9x13 pan. Chill several hours until set. Just before serving, whisk together pudding and milk; when thickened, fold in cool whip then spread over the top and the jell-o and serve.
8 large eggs
1 cup sugar
3 cups milk, divided
3 cups heavy cream, divided
1 teaspoon nutmeg
In heavy saucepan, whisk eggs and sugar. Gradually add 1 cup milk and 1 cup cream. Cook and stir over low heat until a thermometer reads 135. This should take about 25 minutes. Pour the mixture into a large pitcher. Stir in remaining milk, cream and nutmeg. Place pitcher in fridge and cool slowly for at least three hours before serving.
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