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Kathy's French Toast Bake

Reviewed: May 3, 2013
I really liked this recipe a lot, but I must admit that I didn't follow all of the rules! I needed to make something quick and yummy for a faculty breakfast and I needed to make it the night before. I used a whole loaf of French baguette (16 oz.) and as I was chopping up the cream cheese, I thought it was a bit much. I ended up using just one 8 oz. package of the cream cheese and it turned out great. I also had to put it in the oven after only about 30 minutes of refrigeration with the egg, and it still turned out great. I also added a can of drained blueberries to the top for a little something extra. I got lots of compliments on this recipe and brought back an empty dish!
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French Ham Cheese and Egg Fondue Casserole

Reviewed: Feb. 22, 2013
I made this recipe for a faculty breakfast at work and it turned out great. I did not realize, however, that it was supposed to sit overnight when I printed it, though, so I had to make a few adaptations. First, I used fresh French bread instead of day-old, so it wasn't quite so dry and didn't need as much soaking time. I also felt that the three cups of ham looked like A LOT, so I made mine with three cups of milk and six eggs instead of four. Finally, I let it sit for about an hour before putting it in the oven. I was also concerned about the massive amount of bread and ham burning on top, so I actually baked mine covered in foil for the first 45 minutes, then let it get golden brown on top uncovered for the last 15 minutes. One caveat - I think the butter drizzling is probably completely unnecessary. The cheddar and the ham seem to have plenty of grease on their own and I felt that the top looked a little greasy after baking. Next time, I will probably skip the butter. Otherwise, it was a great recipe and a big hit at the breakfast!
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