Raspberry Stuffed French Toast with Vanilla Custard

Not my recipe...recipe found HERE

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/2 cup sugar
• 2 tsp. vanilla
• 1 tsp. ground cinnamon
• 2 whole eggs
• 2  egg whites
• 1-1/4 qt. (5 cups) fat-free milk, divided
• 1 loaf French bread baguette (16 oz.), ends trimmed, cut into 18 slices
• 1 pkg. (12 oz.) frozen unsweetened raspberries, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

• BEAT first 4 ingredients in large bowl with mixer until blended. Add whole eggs and egg whites, 1 at a time, mixing well after each. Gradually beat in 2 cups milk.
• ARRANGE 9 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with half the berries and remaining bread slices. Pour Neufchatel mixture over bread. Let stand 30 min.
• HEAT oven to 350°F. Bake French toast 40 min. or until golden brown. Meanwhile, bring remaining milk just to boil in saucepan; gradually add dry pudding mix, whisking 2 min. until blended. Remove from heat; let stand 5 min. Meanwhile, microwave remaining raspberries in small microwaveable bowl on HIGH 15 to 20 sec. or just until warmed.
• SPOON pudding over individual servings of French toast; top with berries.

Cheddar Bacon Wake Up Casserole

(Country Home Magazine)

4 oz dry french or sourdough bread, cut into 3/4 inch cubes.  (4 cups)
1 1/2 cups shredded cheddar cheese
4 slices bacon, cooked and crumbled (or 1 cup diced cooked ham)
2 cups mlk
4 eggs, lightly beaten
2 Tbsp fresh parsley
1/4 tsp ground black pepper
1/8 tsp onion powder

In a large bowl, toss together the bread cubes, cheddar cheese and cooked bacon or ham.  In a bowl, whisk together milk, eggs, parsley, pepper and onion powder.  Pour over the bread mixture.  Cover and refrigerate at least 8 hour or up to 24 hours.  Bake, uncovered in a 350 degree oven for 40 minutes or till knife inserted near center comes out clean.  Let stand 5 minutes before serving.

Amazing Breakfast Casserole

This recipe I found online didn't really have a name, so I named it.  And it truly is amazing.  : ) 

4 slices of bread, cubed (sourdough works really well!)
12 eggs
1 cup sour cream
3 green onions, chopped (reserve the green tops for garnish on top)
1 lb. ham, cut into very small cubes
1 cup milk
1 1/3 cups grated cheddar cheese, divided

Spread bread cubes evenly in bottom of a 9x13 baking dish.  Cut ham into cubes.  Cover bread with ham.  In a large bowl, beat eggs, milk and sour cream until smooth.  Stir in 1 cup of cheese and onions.  Pour mixture over ham.  Top with 1/3 cup cheese and the tops of the green onions.  Bake, uncovered at 325 for 45 minutes or until knife inserted in the center comes out clean and casserole has "puffed" up.  Let stand 10 minutes before serving. 

(As with most breakfast casseroles, this one just about always takes longer then the recommended bake time.  I usually bake it with plenty of time to spare and then just cover it to keep it hot.)