Overnight Creme Brûlée French Toast Bake

6 Tbs butter

3/4 c packed brown sugar (light or dark brown)

2 Tbs maple syrup (real or pancake; or corn syrup)

6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes (not the crusts)

4 large eggs

1 c half-and-half

1 Tbs vanilla extract

1/4 tsp salt

Sweetened whipped (+ fresh strawberries or raspberries as desired)

Add butter, brown sugar, and maple syrup to a microwave-safe bowl and microwave for 1-2 minutes, until the sugar is dissolved.  Stir to combine.  

Lightly grease a 9X13 inch pan with cooking spray.

Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.

In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla and salt.  Pour the mixture evenly over the bread cubes.  Cover the pan and refrigerate overnight (8 to 10 hours).

Remove the pan, uncover, and place in the cold oven.  Preheat the oven to 350℉.  Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, you can bake for 20 minutes and then, using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).

Serve warm with sweetened whipped cream and fresh berries.

From Mel's Kitchen Cafe

Sheet Pan Honey Garlic Chicken & Vegetables

Main Stuff:

6 c broccoli florets, cut into 1-inch pieces

2 small or 1 large red onions, cut into 1-inch pieces

2 large bell peppers

1 c diced carrots

2 lbs chicken breasts, cut into 1-inch pieces

Hot, cooked rice (optional)

Sauce:

6 Tbs olive oil

6 Tbs low sodium soy sauce

3 Tbs honey

2 tsp fresh lemon juice or red wine vinegar

8 cloves garlic, finely minced

1 tsp kosher salt

1/2 tsp dried oregano

1/2 tsp dried basil

Couple pinches of black pepper

Preheat oven to 400℉.  Scatter vegetables across a large rimmed baking sheet.  Pat the chicken pieces really dry with a paper towel, place the chicken pieces over the top of the veggies.  Whisk together all the sauce ingredients until well combined.  Drizzle the sauce over the chicken and veggies, toss lightly to combine.

Bake for 15-17 minutes until the chicken is cooked through and veggies are tender.  Give a toss to separate chicken pieces and distribute the vegetables and sauce.

Season to taste with an additional sprinkle of salt and pepper, if needed (important!).

Serve the chicken and veggies warm over hot, cooked rice.

From Mel's Kitchen Cafe