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Overnight French Toast Breakfast Casserole

You’ll love this delicious French Toast Breakfast Casserole. It’s a great way to use up bread that’s past its prime, it comes together in a snap, and it’s a HUGE hit with my family. Throw it together the at night before you go to bed, pop it the oven when you roll out of bread, and a half hour later, breakfast is served! You’re welcome.

Overnight French Toast Breakfast Casserole

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Overnight French Toast Breakfast Casserole

The other day, I cooked a double batch of artisan bread and it didn’t turn out that great. I didn’t want to throw it out, so instead, I turned part of it into yummy garlic bread, fed some to my kids {who don’t know better…}, and then used the rest to make this delicious French Toast Breakfast Casserole! If you’ve got bread to use up too, I highly recommend this recipe. It’s quick, easy, and really tasty. It’s not that nutritious, but everything in moderation right?! I adapted the recipe I found here.

delicious overnight French Toast Casserole

Let’s make this Overnight French Toast Breakfast Casserole

The great thing about this casserole is that you can either bake it immediately after assembly, or you can cover and refrigerate over the night. Both options have their merit. If you’re organized the evening before, assembling at night is a great way to simplify busy mornings. But if you want to make it and cook it right away in the morning, that works too! Totally your call.

cut the bread into thick slices for overnight french toast casserole

To start, slice up a loaf of old bread into thick slices – around 1″ thick. Stale bread really works best in this recipe. It might sound strange, but I promise it’s the truth.

melt butter and add sugar
Melt butter and add sugar, then put the butter/sugar mix on the bottom of a 9×13 inch pan. place the bread in the pan on top of the butter.

dredge bread in egg mixture
Combine eggs, milk, vanilla, and cinnamon in a medium sized bowl. Then pour egg mixture over bread and make sure to dredge the bread through the mixture. Now you can do one of two things. You can bake at 350 for 30 minutes. Or, you can cover and refrigerate overnight then bake in the morning.


Yield: 6

French Toast Breakfast Casserole

French Toast Breakfast Casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1/4 cup butter, melted
  • 3/4 cup brown sugar {I use raw sugar}
  • 1 loaf old bread, cut into 1" thick pieces {I used homemade whole wheat artisan bread}
  • 8 eggs
  • 1 cup whole milk, or your choice of percent
  • 1 TBS vanilla extract
  • 1 tsp cinnamon
  • 1/2 chopped pecans

Instructions

  1. Combine butter and brown sugar and pour it in the bottom of a 9x13 baking dish.
  2. Layer the bread on top, overlapping if necessary.
  3. Mix the eggs, milk, vanilla, and cinnamon and pour over the bread.
  4. Sprinkle nuts on top.
  5. Cover the baking dish and chill overnight.
  6. In the morning, preheat oven to 350 degrees.
  7. Bake the casserole for 30 minutes or until bubbly and brown.
  8. Let stand for 5-10 minutes.
  9. Serve with maple sugar or favorite syrup {if you'd like - I thought it was great as is, but my hubs and kids liked the extra syrup}.
  10. Enjoy!

Looking for more yummy breakfast ideas? Try these!

Bacon Wrapped Egg, Spinach, & Cheese Muffins (freeze very well!)

Eggy Breakfast Muffins (these also freeze very well!)

15 Slow Cooker Breakfast Ideas to Simplify Busy Mornings

Green Smoothies for the Freezer

This french toast breakfast casserole is absolutely delicious! Assemble it at night before you go to bed and pop it in the oven in the morning! YUM!!

 

Easy Thanksgiving Side Dish ~ Buttery Carrots

If you’re looking for a delicious side dish to serve with your Thanksgiving meal, look no further! These super simple, very delicious carrots will enhance any meal, and your kids will eat them!

Easy Thanksgiving Side Dish ~ Buttery Carrots

To prepare, simply julienne 5 large carrots. Melt 3-4 TBS butter in a skillet over medium heat. Add carrots and saute for 15-20 minutes. I prefer a slightly crunchy carrot, so I tend to under cook mine. {I have been accused of being a little weird, though.} You cook them as long as you’d like. Season with salt and pepper and serve!

Buttery Carrots

Buttery Carrots

Ingredients

  • 5 large carrots, peeled and julienned {I tend to keep mine pretty fat, but skinnier carrots cook quicker}
  • 3-4 TBS butter
  • salt & pepper to taste

Instructions

  1. Melt butter in skillet over medium to medium high heat.
  2. Add carrots.
  3. Cook for 15-20 minutes, or until desired softness is reached.
  4. Add salt and pepper to taste.
  5. Enjoy!

Nutrition Information:


Amount Per Serving: Calories: 1661 Total Fat: 40g Carbohydrates: 307g Protein: 26g

Linking up: Healthy 2day Wednesday; Frugal Days, Sustainable Ways; KidsareGrown;

French Sailor’s Mussels with Fettuccine

A couple weeks ago we headed out to HyVee and they were sampling mussels. I figured my kids wouldn’t like them, but Ben especially wanted to try them. Goes to show I shouldn’t make my own conclusions about what my kids will and will not like! The sample smelled really good, so we headed over to try out the mussels!

Except for Cora, they all said they liked them. And I was super surprised! The chef assured my that mussels are easy to prepare and since they were on sale for $3.99 / lb, I bought two and a half pounds. We’re not huge sea food eaters at our house, so I also got a box of fettuccine. I thought mussels by themselves wouldn’t go over very well, but the recipe the chef made also included a really nice wine/cream sauce which I thought would be wonderful over pasta. So that was my plan.

Well, it wasn’t that hard to prepare, but if you’ve never made mussels before, there are a few steps you need to know about {which the chef neglected to tell me…} 🙂 The chef used the recipe here, and I adapted it slightly to fit my family.

The first thing you need to do if you intend to make mussels, is place them in fresh water. Then you have to scrub and de-beard them.

That little hairy thing sticking out of the mussel is the beard. To remove it, simply give it a twisting yank and it comes right off.

You also want to discard any mussels that are open, cracked, or broken, like this one. I think I found 6-8 in my 2 1/2 lbs that needed to be discarded. Once your mussels are clean and debearded, it’s time to get busy cooking. The recipe goes really quickly, so make sure to prepare everything ahead of time.

Melt butter in a large pan over medium heat and saute chopped onion and garlic. Add half the finely chopped herbs, and season with black pepper.

Add white wine to the butter and herbs,then add the mussels and turn up the heat to high. Cover and let the mussels steam for about 5 minutes, shaking the pan every minute or so to coat the mussels in the liquid.

Remove the pan from the heat, add the cream and the remaining finely chopped herbs. Mix well and enjoy! I served mine with fettuccine, salad, and a wonderful crusty bread.

If you’d like to make this, here’s the recipe.

French Sailor's Mussels with Fettuccine

French Sailor's Mussels with Fettuccine

Ingredients

  • 2 1/4 lb fresh mussels
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 2/3 cup dry white wine {I used one cup to make more sauce}
  • 1/4 cup butter
  • fresh herbs {the original recipe calls for parsley, oregano, and tarragon}, finely chopped BUT I only used tarragon because that's all I had.
  • 4 TBSP half & half {I used a bit more because I wanted more sauce}

Instructions

  1. Place mussels in water, scrub, and de-beard. Make sure to discard any mussels that aren't tightly closed.
  2. Saute onion and garlic in melted butter over medium heat. Add chopped herbs and season with black pepper.
  3. Add white wine to the butter and herbs. Add the mussels, cover and steam for 5 minutes, shaking the pan every minute to make sure all mussels are coated with the liquid.
  4. Remove pan from heat and add the cream, remaining herbs, and season with salt.
  5. ENJOY!

The verdict? The same kids who thought the mussels were wonderful at the store, didn’t like them any longer at home. Typical, eh? But my husband and I really enjoyed this recipe. The combination of butter, garlic, cream and wine makes everything divine in my humble opinion! I could have used fewer mussels, though. One and a half pounds would have been plenty for us.

Have you ever tried mussels? What did you think?

Linking up: Eat, Make, Grow Thursday;

 

 

Homemade Toaster Waffles & Grain Mill Wagon Challenge {plus 6 more breakfasts to make ahead of time}

I recently joined forces with the Grain Mill Wagon Challenge to help people experience freshly milled flours! I make all my own breads and use 95% freshly milled flour in my recipes. I’ve been grinding my own flour since 2005 and love it! I thought this Challenge would be a fabulous way to share wonderful recipes with you, my fabulous readers!

Since I’m gearing up for Back2School, the first recipe I’m sharing with the Grain Mill Wagon Challenge is for Homemade Toaster Waffles. I quadruple this recipe so we can eat some on cooking day and also freezer quite a few. When we’re ready to eat them after they’ve been frozen, I just pop them in the toaster and we enjoy!

If you’re looking for more breakfast recipes that can be frozen ahead of time for easy mornings, here are some of my favs!

Eggy Breakfast Muffins – these unique muffins combine flour, meat, cheese, and veg. They are delightful and a favorite of my 8 year old.

Homemade Monkey Bread -this is a fun treat. Normal people buy frozen bread dough at the store and make this recipe with pre-packaged bread. I’m not normal, though, and make my own. 😉

Chocolate Chip Banana Bread – this is another fabulous recipe and is my father-in-law’s favorite. I also quadruple this recipe so I have extras to freeze.

Mix & Match Muffin Packets – I learned this trick from LifeAsMom! Instead of just making one batch of muffins, I whip up 4 or 5 extra packets of the dried ingredients. When we want hot, fresh muffins, I take a packet out of my freezer, add oil, mix-ins, and milk, and we enjoy!

Buttermilk Pancakes – Another easy recipe to double and then freeze. These also heat up very nicely in the toaster.

Scone Packets – This is very similar to the muffin packets, except it’s scones! We love scones at my house and having the dry ingredients already mixed together saves me time on busy mornings.

Don’t forget to find the recipe for Toaster Waffles at the Grain Mill Challenge. Do you have a favorite breakfast recipe that can be made ahead of time and frozen? Please leave a link in the comments, if so! I’m always on the prowl for new ideas!