French Toast Casserole

A breakfast for a coworker recently at work who is changing offices.  I got this recipe from a message board I have read for years.  The ladies on there share some really good recipes.  This is one of those overnight casseroles that is so easy for a morning when you have things to do while it bakes.  A friend of mine and his wife sent me some wonderful genuine New York Maple Syrup.  Although this is sweet enough without, it was a great addition for those who wanted a little something extra.

FRENCH TOAST CASSEROLE

1 loaf cinnamon bread ( I used Sara Lee) with or without raisins
6 eggs
1 1/2 cups milk
1 cup 1/2 and 1/2
1 teaspoon vanilla
1/4 teaspoon cinnamon

TOPPING:
1/4 cup melted butter
1/2 cup packed brown sugar
1/2 cup nuts (I used pecans)

Spray a 9x13 pan with Pam.  Tear up the bread. Mix the eggs, milk, 1/2 and 1/2, vanilla and cinnamon together.  Pour over bread and press down to get break soaked. Cover and refrigerate overnight. In the morning, mix the topping ingredients until they crumb.  Sprinkle over the casserole. Bake 350 for 40 minutes until golden brown.

Key Lime Babycakes

I needed to make a dessert for a dinner party this past weekend.  I had searched for a key lime pie recipe and did some research and found recipes for not only key lime pie but key lime cheesecake.  My version is below.

KEY LIME BABYCAKES

Crust:
1-1/2 cups graham cracker crumbs
2 Tablespoons sugar
3/4 stick of butter, melted (6 tablespoons)
1/4 cup pecans, chopped very fine

Filling:
3 8 oz. packages cream cheese, softened
7 egg yolks
1 14-oz. can sweetened condensed milk
1/2 cup granulated sugar
1 teaspoon vanilla
2/3 cup key lime juice (this took about 12 key limes)

Preheat oven to 325 degrees.  Place a 9 x 13 pan on bottom rack of oven with boiling water half-way up.  Line 24 muffin tins with cupcake liners.

To prepare crust, combine graham cracker crumbs, sugar and melted butter until well combined and crumbly.  Put about a tablespoon of mixture in the bottom of each muffin cup, pressing down with fingertips.

In a mixing bowl mix cream cheese until creamy.  Add egg yolks one at a time, blending well.  Add sugar, condensed milk, and lime juice and mix until light and creamy.  Pour mixture into muffin cups just to the top.  Bake at 325 degrees for 24 minutes or until set.  Chill and serve with Cool Whip and graham cracker crumbs on top.