Ingredients: |
Ingredients: Batter for Pancakes
11/2 c butter milk
1/4 cup milk
1/3 c butter, melted
2 eggs
11/2c all purpose flour
2 tbsp. white granulated sugar
1/1/2 tsp baking powder
1 tsp baking soda
French Toast
3 eggs
1/2 tsp cinnamon
6 slices tx toast
butter to cook in
Beacon And Sausage
30 strips apple-smoked bacon
30 links sausage
1/2 bunch fresh sage, chopped.
Eggs
26 eggs
Butter for the skillet
about 1/2 cup heavy cream
Maple Béchamel
1/2 c Butter
1/2 c all-purpose flour
1/2 gallon heavy cream
4 cups maple syrup
Butter for greasing
2 lbs shredded Cheddar
1 c maple syrup.
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Directions: |
Directions:Pre-heat oven to 375º
For the Pancakes: mix the buttermilk, melted butter, milk, and eggs in a large mixing bowl
In separate bowl mix the flour, white sugar, baking powder, and baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated.
In a buttered skillet, ladle 8 oz of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until batter is done. Square off the edges of each pancake and set aside.
French Toast
Mix the Eggs and cinnamon Dunk Bread in batter, cook in butter skillet till golden brown on both sides. Cook until all done, set aside
For the Bacon and sausage: place a grill rack over a baking tray. Line the rack with bacon strips and bake until crispy, about 15 minutes. Reserve the rendered grease in a large sauce pan.
Line a baking tray with the sausage and bake until cooked through, about 15 minutes. Chop the sausage finely, add the chopped sage and mix.
For the eggs: Whisk the eggs until smooth. Cooked in a large buttered skillet over medium until cooked through. Place in a blender and add enough cream until blended smoothly . Remove and let Cool I find it easy to do this in 2 stages 1/2 at a time
For the Maple béchamel: Add the butter and flour in the reserve bacon fat in the large sauce pan and make a roux. Add the cream and maple syrup and cook over low heat, stirring until thickened,
about 30 minutes. The sauce should have the consistency of gravy.
To Assemble:
Butter a casserole dish, and line the bottom with a single layer of French toast. Lightly spread the béchamel over the French toast until covered. Place the chopped sausage on top of the French toast, spreading evenly until covered. Spoon 1/2 the egg mixture over the sausage and spread evenly until dispersed. Add another layer of the Béchamel, and add a layer off shredded cheese.
Add a layer of pancake, then béchamel, then bacon strips, béchamel again. then the 1/2 of the eggs and finish with a liberal covering of cheese. Bake until the cheese has melted on the top and begun to get crispy, about 10 minutes. Remove from the oven and let cool. Then cut portions of lasagna.
Place a portion on the plate and top with maple syrup if desired
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This recipe for Breakfest Lasagna is from