Saute Pans and a Great Breakfast Casserole

I had a cheap 8" Teflon saute' pan that I used for eggs and grilled sandwiches.  It got pretty worn out so I was looking for a replacement.  I looked at the "as seen on TV Blue Diamond" but just didn't do anything about it.  Elizabeth got me these:

http://www.amazon.com/Circulon-Contempo-Anodized-Nonstick-Skillets/dp/B002CZQ7KI/ref=sr_1_1?ie=UTF8&qid=1361724479&sr=8-1&keywords=circulon+skillet


The 8" is great for a couple of eggs or a grilled sandwich.  The 10" one is great for omelette's or larger  saute' items.  They have a very hard surface, don't scratch and in most cases you can just wipe them out with a paper towel so no washing!  By the way, you can take a 1/2 cup of Bisquick, an egg and a little milk mixed in a paper bowl and make a couple of pancakes in the 8" one and you have a great breakfast and no dishwashing.  They nest for storage.

Here is a great recipe for a French Toast Casserole that serves 8 and is a great dish for that breakfast potluck.  If you are careful, you can prepare this with nothing to wash and just throw away the foil pan when you are finished.  I just mix everything together in the baking pan.   Dry ingredients can be measured using the appropriate spoons or cups and then just wiped out.  Some liquid ingredients can be estimated or if you use a measuring cup or spoons, you can just rinse them out.

INGREDIENTS

Nonstick cooking spray or softened butter

8 large eggs.  (I use 4 eggs and one cup of egg substitute)

2-1/4 cups half and half or whole milk

1/4 cup granulated white sugar

1/4 cup brown sugar or more white sugar

1 tablespoon vanilla

1-1/2 teaspoons cinnamon

1 12- to 16-ounce loaf French or Italian bread, cubed

1 8-oz. package cream cheese, cut into small pieces

Powdered sugar, for serving

Butter, for serving

Warm maple or pancake syrup, for serving

PREPARATION

Coat a 9- by 13-inch foil baking dish with cooking spray or softened butter and set aside. 
I put half of the bread cubes in the egg mixture in the pan and then just smoosh them down.  Then dot the mixture with half of the cream cheese cubes  (BTW, "cubing" cream cheese is not so easy) Then put the rest of the bread cubes over the top and smoosh them down so they absorb the egg mix.  Dot the rest of the cream cheese evenly over the top

 Cover tightly with foil and refrigerate overnight. 

When ready to cook, remove the foil from the casserole and bake at 350 for 55 to 60 minutes, or the top is slightly crusty and golden brown. 
I found that I had to turn the temp up to 400 at the end and give it another 10 minutes to get it to brown.  Let it set for 5-10 minutes if you can to let it firm up.

Put a couple of tablespoons of powdered sugar in a small kitchen sieve and dust the top of the casserole with it. Cut the casserole into portions and serve warm with butter and syrup.

Here is the finished product:

My daughter observed that if I just add raisins to this we have a great bread pudding.

 Some words about egg substitute:

 

I use a lot of egg substitute in recipes.  The Kirkland brand (Costco) works very well.  For baking, I use it as a total replacement.  For omelette's or scrambled eggs I use equal parts egg and substitute.  I can't tell the difference.  2oz, (equivalent of one egg) is 30 calories as opposed to 80 for an egg.  No fat and no cholesterol.  This means larger omelette's with the same nutrition content.  This small carton holds 9 eggs.  No breakage either and no messy eggshells.  I don't know about cost comparison.  They come 6 or 8 cartons in a package, they last a while and you can freeze them.