Pumpkin Cream Cheese French Toast Casserole

Pumpkin Cream Cheese French Toast Casserole

 · 16 reviews · 1.5 hours · Vegetarian · Serves 12

Ingredients

• 1 loaf cinnamon-raisin bread - cut slices into quarters
• 1 package (8oz) cream cheese - cut into 1/2 inch to 1 inch chunks
• 8 large eggs
• 1 can evaporated milk
• 1 cup canned pumpkin
• 2/3 cup brown sugar
• 1/2 cup milk
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• Powdered confectioners sugar for sprinkling on top

Instructions

1. Preheat oven to 350 degrees if you're making it right away.
2. Arrange half of your bread in a greased large baking dish. (13 x 9 inch)
3. Layer with cream cheese chunks, then remaining bread.
4. In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, milk, spices and salt.
5. After it's well mixed, pour mixture over the bread.
6. Press the bread down so it's able to soak up the egg mixture.
7. Place in the fridge overnight if you're baking the next morning.
8. If you're baking now, let it soak for 15-30 minutes, or until the bread is well saturated.
9. Place in the preheated oven, covered for 40 minutes.
10. Uncover and sprinkle with pecans, bake uncovered for an additional 20-30 minutes or until golden brown. Insert a knife near the center. If it comes out clean, it's finished.
11. Let it sit for 5-10 minutes before serving.
12. Dust with powder confectioners sugar.
13. Serve with maple syrup.

CREDIT

Only 75 Days Until Christmas!

BUFFALO CHICKEN PASTA in the crockpot!

YIELD: 8-12

BUFFALO CHICKEN PASTA

If Buffalo Wings and Mac 'N Cheese had a baby, this creamy and delicious meal would be it. A new twist on an old favorite.

PREP TIME10 minutes

COOK TIME4 hours

TOTAL TIME4 hours 10 minutes

INGREDIENTS

• 2 T Extra Virgin Olive Oil
• 4 or 5 Boneless Chicken Breasts
• 1 Cup Chunky Blue Cheese Ranch Dressing
• *¼ Cup Frank's RedHot Buffalo Wing Sauce
• 2 Cups Hot Water
• 1 Package (17.6 oz is what I use) Large Shell Pasta or Penne

INSTRUCTIONS

1. Use a 6 or 7 Qt CrockPot. Grease the Crock with the Olive Oil, then add the Chicken, Dressing, and Buffalo Sauce. Add your lid.
2. Cook on High for 3-4 hours (do 4 if using frozen Chicken) or Low for 6-7 hours.
3. Once the time has passed, remove the Chicken Breasts and chunk it up to your desired size. Return it to the Crock, and add the HOT water and Pasta.Stir well, cover and come back to stir every 15-20 minutes for one hour. The pasta should be set up properly by then. It’s ready to serve!

NOTES

* We use about ¼ Cup of Buffalo Sauce and it is just the right amount of spice for my young family, that’s a good starting point. Feel free to add more or less and just make up the difference in how much water you add.

** If it’s too runny, leave the lid off for a while and stir every few minutes, this will evaporate any extra liquid. If the pasta hasn’t set up, you may need to add more water, stir, put your lid back on and check it again in 15 minutes… this is the basics to cooking pasta in a Slow Cooker.**

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Panera Mac and Cheese copy cat recipe

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Panera Mac and Cheese Ingredients

• 1 16-ounce box, Medium Pasta Shells
• 1/4 cup, Butter
• 1/2 cup, All-Purpose Flour
• 2 1/2 cups, Milk (2% or whole)
• 6 slices, White American Cheese (chopped)
• 8 ounces, Extra-Sharp White Vermont Cheddar (shredded)
• 1/2 Tbsp, Creamy Dijon Mustard
• 1 tsp, Kosher Salt
• 1/4 tsp, Hot Sauce

Panera Mac and Cheese Directions

1. Prepare the pasta according to the directions on the box.
2. Melt the butter over low heat in a medium sauce pan. Add in the flour to make a roux, whisking constantly. Cook about 1 minute before whisking in the milk. Continue whisking as the sauce thickens. Remove from the heat.
3. Whisk in the seasonings (mustard, salt, hot sauce). Add in the cheeses using a spatula or wooden spoon until the sauce is smooth.
4. Fold in the pasta until it’s heated through. Garnish with chopped parsley if desired. Serve immediately.

Oh, and if you're thinking about skipping that hot sauce or mustard, don't do it. Just don't. Those are the secrets to making this have that extra tangy sharpness that takes this recipe to the next level. Trust me on this one!

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