Cube up sourdough bread and place into a 2-quart casserole that is greased or sprayed. In a large sized bowl, beat together the milk, eggs and yolks, sugar, vanilla, and the autumn blend. Add in the raisins.
Pour mixture over the bread cubes and give a stir.
Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
Whip up some fresh cream and serve warm. Add a sprinkle of autumn blend on the top if you like. YUMMMMM
SIDE NOTE: If you’d like this to be fluffier, how I like it best…mix all together and put in the frig for a few hours or even overnight and then bake as instructed above.
Let me know how you like it!!!
Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.
Recipe adapted from Rodale’s Women’s Health Magazine
Wash the avocado well. Split in half. Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone’s crater. Crack an egg into the crater of each half. Sprinkle with some cayenne pepper, salt, and some cheese if you like and bake it in the oven at 180 degrees until egg is cooked to the level you prefer it.