BLINTZ BAKED FRENCH TOAST
The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the challah, and everything is baked until crisp on the outside and pillowy on the inside. This recipe comes from Molly Yeh, the host of the cooking show Girl Meets Farm.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.
BAKED CHEESE BLINTZ CASSEROLE WITH STRAWBERRY SAUCE
Make and share this Baked Cheese Blintz Casserole With Strawberry Sauce recipe from Food.com.
Provided by zeldaz51
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Filling: In a medium bowl with an electric mixer, beat together all ingredients. Set aside.
- Batter: Preheat oven to 350 degrees Fahrenheit. In another medium bowl, with an electric mixer and with clean beaters, beat butter, sugar, and eggs. Add flour, baking powder, baking soda, and orange juice and beat well.
- Casserole: Pour half of the batter into a lightly sprayed or oiled 9 X 13 baking dish. Spoon Filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake until firm and golden on top, about 50 minutes. Cut into squares and serve with Strawberry Sauce or a blueberry sauce.
- Strawberry Sauce: In a food processor, slightly puree the thawed berries, including their juice. Transfer puree to a medium saucepan. Add remaining ingredients (except liqueur) and bring to a boil on medium-high, whisking, until thickened, about 4 minutes. Remove from heat, add fresh berries and liqueur. Let cool, then cover and refrigerate. Serve at room temperature.
Nutrition Facts : Calories 604.9, Fat 39.4, SaturatedFat 22.6, Cholesterol 323.3, Sodium 677.9, Carbohydrate 41.1, Fiber 1.1, Sugar 20.2, Protein 21.8
BAKED BLINTZ
I made this years ago for a Christmas brunch, then promptly lost track of the recipe. Now I've found it again! The recipe is from a B&B website and comes from the Salisbury House B&B in Seattle, WA. Prep time is estimated.
Provided by Halcyon Eve
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 375* F. Butter and flour a 9x13 inch casserole pan.
- To make filling: In a small bowl, beat the cream cheese. Add cottage cheese, 1 egg, 1 tbsp sugar, and vanilla. Beat together and set aside.
- To make batter: In a large bowl, cream together butter and 1/3 c sugar. Add the 4 eggs, one at a time, beating well after each addition. Stir in flour and baking powder. Add yogurt, sour cream, and orange juice and mix well.
- Pour 1/2 the batter into the casserole. Spread filling over batter. Pour remaining batter over top.
- Bake at 375* F for 45-50 minutes or until lightly browned. Cut into squares and serve garnished with dollops of sour cream and preserves.
Nutrition Facts : Calories 390.6, Fat 25.6, SaturatedFat 15.1, Cholesterol 198.2, Sodium 414.7, Carbohydrate 27.7, Fiber 0.5, Sugar 13.1, Protein 12.8
BAKED CHEESE BLINTZ LOAF RECIPE
Provided by sschwartz
Number Of Ingredients 13
Steps:
- alternate layers of each mixture, starting with batter pour into a greased 9 x 13-inch pan bake 1 hour @ 350°
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