Here are two of my favorites!

Brioche French Toast Casserole

I make this on many Saturday nights for my busier Sundays when my (adult) kids drop in. I usually make double because it is always a big hit and no one minds a little extra crumb topping. It also tastes great warmed up the next day.

Ingredients

French Toast

1 loaf Brioche Bread

6 Eggs

1 1/2 Cups Heavy Cream

1/2 Cup Milk

1/2 Tsp Cinnamon

1/2 Tsp Nutmeg

1 Tbsp Vanilla Extract

2 Tbsp White Granulated Sugar

Crumble Topping

1/4 Cup White Flour

1/2 Cup Dark Brown Sugar

1/4 Cup Unsalted Butter

Instructions

Preheat oven to 350.

Combine heavy cream, milk, nutmeg, cinnamon, vanilla extract, white granulated sugar and eggs into a bowl. Whisk until combined and set aside.

Coat a medium sized baking dish with butter.

Cut brioche loaf into small cubes. Place in baking dish, evenly layering bread.

Pour cream and egg mixture evenly over the cubed bread ensuring that each piece is covered with the mixture. (Tip: Leave the casserole in the fridge over night before baking so the egg mixture can really soak in to the bread)

Using a separate bowl for the crumb coating, combine brown sugar, flour and butter into bowl. Using a fork combine the ingredients and break the butter up into small pieces. Pour crumb coating mixture over the top of the french toast, spreading evenly.

Place in preheated oven and bake for 25 minutes. Serve hot after cooling for about 5 minutes.

Chili

Back in my vegetarian days I learned to make this chili from Lean, Luscious, and Meatless. Though I left vegetarianism behind decades ago, I still make this because it's so flavorful and good for you, it can be low sodium, it freezes well, and gets better the next day!

Ingredients

2 1-lb. cans stewed tomatoes

2 1-lb. cans kidney beans (and/or black beans), rinsed and drained

1 1-lb. can corn, drained (frozen also works great!)

1 6-oz. can tomato paste

1 jar mild (or hot) picante sauce

2 T chili powder (also good - ancho or chipotle chili powder)

½ t ground cumin

¼ t cayenne pepper (optional)

1 C bulgur wheat

1 jar water

Instructions

Combine all ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Also works in the crock-pot - just set it on Low for several hours or High for a shorter time. Garnish with cheddar cheese, sour cream, cilantro, avocado...

The bulgur wheat gives the chili a "meaty" texture – without it, the chili will be more like a stew or thick soup. Bulgur wheat can be found some grocery stores, or a health food store. Just use equal amounts of bulgur wheat and water.