This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.
This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.
Banana Peppers with Bread Stuffing Recipe:
Ingredients:
10 to 12 large sweet banana peppers
12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes
4 large eggs beaten
2 celery stalks, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup vegetable or chicken broth
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon fresh or dried basil
1/4 cup grated parmesan cheese
1/2 cup seasoned breadcrumbs
Salt and pepper to taste
Instructions:
If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
Cut off the top of the peppers, carefully wash, and clean out the insides.
Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.
Serve these stuffed peppers as a side dish, or appetizer, or if you're like me make them a meal.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
Admittedly I was skeptical. Lily's Toaster Grills removed my skepticism that a grilled cheese sandwich could be frozen successfully!
Taste
The Toaster Grill tasted very very close to the old school type of grilled cheese we find in area Deli's or Coney Islands. American Cheese and white bread where the cheese is melted (but not too much), the bread is toasted (but not too much) and the consistency is just perfect to dip into a cup of tomato soup.
This is not, repeat not, the gourmet grilled cheese on Artisan bread with three types of cheeses. Those are indeed wonderful as well, but the Toaster Grill is not in that lane nor does it advertise to be.
Convenient Comfort Food
So convenient and so incredibly easy to make. Simply put the Toaster Grill in the microwave for 30 seconds then into the toaster for one round of toasting. I understand the worry that the sandwich may leak cheese in the toaster; but I have not found that to happen.
But wait, how hard it is to cook a grilled cheese? That can be subjective indeed. The Toaster Grill is very convenient which is one of its' best features and in about one minute a consistent grilled cheese is delivered.
Where To Purchase?
The American Cheese Toaster Grills are available in my urban area at brand name grocery stores and Costco. The Costco packaging is in bulk and less costly than the grocery store.
Recommendation
I have not met a grilled cheese fan yet who does not agree the Toaster Grills are the closest frozen equivalent to a fresh grilled cheese sandwich.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
These easy-to-make zucchini fritters are a fantastic way to use up an abundance of zucchini, especially during the summer, when our gardens are at their peak.
They are so crispy on the outside and tender on the inside, making them a great snack, appetizer, or even a nice light meal.
Our daughter, Jamie came over last week with a huge zucchini. She set it on the counter, and I asked what we were making. She replied we are going to make zucchini fritters.
I've never had these before and am always ready to try a new recipe. I couldn't wait to get started.
Recipe for Zucchini Fritters:
Ingredients:
1 large or 3 medium-sized zucchini (peeled and shredded) about 1 1/2 to 2 lbs.
Scoop out 3 to 4 tablespoons of the zucchini batter and flatten to form. Sort of the size of a thin burger.
Fry until they are golden brown on both sides.
This photo is of our grated zucchini in a colander with a bowl under it, Fran placed a dish on top to help drain the water out of the zucchini.
The measurements in this recipe are approximate. I watched Jamie mix the ingredients but, she didn't measure anything.
You'll want to make sure that the zucchini mixture is consistent and holds together when you're forming them. So, you may need to add more flour, bread crumbs, or parmesan cheese as needed.
We served the zucchini fritters with a Caprese Salad and a dill dip that Jamie made from plain yogurt, fresh dill, and lemon juice.
One of the best things about these zucchini fritters is how simple they are to make, and how absolutely delicious they are.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
Anyone who knows me knows that bread is my favorite food of all. I could live on that old food punishment of only ‘bread and water’... as long as I could choose the kind of bread.
You see, along with my love of breads, I am also somewhat a ‘bread snob’. I have certain breads I prefer, and know where I can get them. For instance, the very best French Bread is found in only three places - San Francisco, New Orleans, and, believe it or not, Houston. No other French Bread tastes as good.
Bakery breads are my very favorite and fresh baked breads are next in line. I no longer get store-bought bread, but go to the bakery section instead. I also keep frozen bread loaves in my freezer for stormy winter days when it is not easy to get out to the stores and bakeries.
Recently, my son asked me if I liked Croissants. I assured him that I did and he told me about a new bread he had just discovered that was delicious. He brought me a loaf to try. It’s called Croissant Toast. The loaf he brought is made by La Boulangerie, a San Francisco bakery begun by a Frenchman, but I have since discovered that there are several other brands out there.
Croissant Toast
Croissants are a French Pastry made from puff pastry usually in a crescent shape - a buttery layered treat often served for breakfast in Europe.
Croissant Toast is a super flaky bread made with real butter in the style of croissants. It is a loaf-style bread made from yeasted pastry that has the taste and smell of a croissant but slices like bread. The flaky crust and the soft buttery interior is unbelievably delicious. It combines a favorite pastry into a loaf style bread
As toast for breakfast, it melts in your mouth.
It is absolutely fantastic when fixed as French Toast ~ fluffy and thick, and very tasty.
Summary
Croissant Toast breads are available in several different brands and found in many stores, including online at Amazon. To date, I have only tried the Croissant Toast by La Boulangerie, which was delicious, and which I highly recommend to fans of breads and croissants. But, if you try this tasty product from other companies, come back and give me your opinion. Toast has never tasted better!
*Croissant Toast Food Review written by Wednesday Elf
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta
made with wheat flour and semolina. It is the best pasta I have found for
those of us who follow a low-carb diet, such as keto enthusiasts, diabetics,
or anyone looking to reduce their carbohydrate intake. It is also a great
option for people who follow a gluten-free diet.
This product review will cover Kaizen pasta’s taste, texture,
nutritional value, preparation, and overall value. As a bonus, I will also share a simple
recipe I developed that uses Kaizen fusilli.
Taste and Texture
One of the most critical aspects of any pasta product is its taste and
texture. Kaizen low carb pasta aims to mimic the familiar experience of
traditional pasta, and it does a commendable job.
Taste
The pasta has a mild, slightly nutty flavor that pairs well with a variety of
sauces. It reminds me of chickpea pasta.
While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like
marinara or Alfredo.
Texture
The texture is pleasantly firm, though slightly different from traditional
pasta. It is a bit chewier, which can take some getting used to, but
it holds up well in both hot and cold dishes.
Nutritional Value
Kaizen low carb pasta shines in its nutritional profile, making it an
attractive option for health-conscious consumers.
Low in Carbohydrates
This pasta is significantly lower in carbs compared to regular
pasta, making it suitable for low-carb and keto diets. Each serving contains
only 6 grams of net carbs, depending on the specific variety.
The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.
High in Protein
With 20 grams of protein per serving, this pasta helps in meeting daily
protein requirements, which is beneficial for muscle maintenance and overall
health.
High in Fiber
The pasta has 15 grams of dietary fiber per serving, contributing to better digestive
health and helping to keep you full for longer.
Gluten-Free
Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.
No Artificial Ingredients
Kaizen prides itself on using natural ingredients, which is a big plus for
those avoiding artificial additives and preservatives.
Preparation
Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional
pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes.
Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.
Versatility
Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of
dishes.
It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara,
lasagna, and baked casseroles.
I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!
It also holds up well in cold pasta salads, providing a hearty base for a variety
of fresh ingredients.
Overall Value
Considering its health benefits, Kaizen low carb pasta offers good value for
money. Although it is more expensive than conventional pasta made with wheat
flour and semolina, the added nutritional benefits will justify the higher
price point for many consumers.
It's particularly valuable for those who need to manage their carbohydrate
intake, follow a gluten-free diet, or want a higher protein
alternative to standard pasta.
Kaizen low carb pasta is an excellent product for anyone seeking a healthier
alternative to traditional pasta without compromising on taste and texture.
Its high protein and fiber content, combined with its low carbohydrate
profile, make it a standout option for low-carb dieters and health-conscious
individuals. While it may require a slight adjustment in cooking and texture
expectations, its versatility and nutritional benefits make it a worthwhile
addition to your pantry.
I whip up this delicious, low carb pasta dish often because it's quick and
easy to make and my husband and I both enjoy it.
I usually serve it with a side salad and, sometimes, with garlic bread made
with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a
keto-friendly bread).
I hope you and your family enjoy it.
Buon appetito!
Servings: 4
Ingredients
Boiling water
Salt
1 pound ground pork
8 oz. portabello mushrooms
1/4 cup wine (red is traditional but white is good, too)
Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
Stir in the marinara sauce and turn the heat to a low simmer.
Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.
The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel
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I am not a fan of subscription boxes. And I didn't think I was a fan of making oats in the fridge overnight for breakfast. Yet, here I am recommending Oats Over Night. Why? I am finding that the flavors are fantastic and having Oats Over Night brand meals at my fingertips has been very helpful. And I am very sure that the Oats Over Night meal is far healthier than the daily drive-thru choices I've been making. Did I mention that the Oats Over Night flavors are delicious?
My first few attempts at making overnight oats were failures. I made them with packets of my favorite brand of instant oats and I used milk. I also tried it with oats that are meant to be cooked when I was going on a camping trip and the oats would be soaking in a jar, in a cooler, for a longer period of time. All of my attempts produced slimy, pasty results. Yuck. Maybe it was the milk. Maybe it was the instant oats. I don't know. But it was just gross.
I was very hesitant to try the Oats Over Night brand. They seem a bit pricey and I didn't want to pay that much for yucky goo. But I have to do something. I've gotten to the point that I'm using a lot of drive-thru meals or joining my co-workers for the pick-up "gas station food". Those options are too many calories and frankly, turn out to be more expensive than that Oats Over Night. I finally gave in and ordered a box and I'm so glad I did.
Oats Over Night Brand
The brains behind Oats Over Night thought that DIY oats were great but the flavor was inconsistent from serving to serving. Brian began experimenting to get consistent flavors, delicious flavors, and a short prep time. After many failures, and oats that didn't taste good, Brian landed on what they consider "The best oatmeal in the world". I can't say that I disagree.
On the site you will instantly notice the reduced price, free shipping, and free shaker bottle for the first subscription. The reduced price made it easier for me to convince myself to give it a try. You choose the number of oatmeal packets you want (16 for example) then choose the combination of flavors you want to order. That will remain your monthly subscription (minus the "first order offers") but it is super easy to change the flavors that you want to arrive each month.
As a subscriber you are able to choose flavors that aren't yet offered to the non-subscribers. You also receive samples of products in development. Usually, that is a new flavor. This month, the sample of the product in development is a protein coffee.
I have read reviews that it is super easy to cancel your subscription. And/or put your subscription on pause until a certain date. I cannot testify to that as I have had no desire to cancel or pause.
Oats Over Night Flavors
The flavors of these oats are amazing. I expected the flavors to be similar to the flavored instant oatmeal varieties at the store (which - the apples and cinnamon is one that I liked very much by the way). The flavors of Oats Over Night are so much fresher and without that "artificial flavoring" taste that I dislike so much. Clearly, the bits of fruit are dehydrated or have been freeze dried. The Bananas Foster flavor is one of my favorites so far. And there are actually chunks of banana in it. Which is great in my opinion, not-so-great if you aren't a fan of bananas.
Another of my favorites is the Banana Bread (do you see a theme here?). The flavor is very much as though I added a slice of Banana Bread to a bowl of milk. Speaking of milk... I have problems when I drink dairy. So I use unsweetened Almond Milk for my Oats Overnight.
There are many flavors to choose from and I am excited to try them all.
As far as nutritional values, I will let you do your research. It will depend which flavor you choose and which milk you use. I will say that these packets reportedly have 20g of protein.
Preparing Oats Over Night
While you can make Oats Over Night in the microwave and eat it without the wait, the idea is to have a grab-and-go meal. The prep is super easy. Add 8 oz. of your milk choice (mine is unsweetened Almond Milk) to the shaker bottle. There is a line indicating 8 ozs. so there is no need for measuring. Then you empty the packet of Oats Over Night, screw on the shake bottle lid (make sure the pour spout is closed), give it a shake and let it sit in the fridge until morning.
I am finding that I still REALLY like sausage and egg sandwiches for breakfast. So I've been prepping the Oats Over Night in the morning and placing it in the fridge at work. No more missing lunches because I'm too busy. And no more having my really boring (good - but boring) apples and cinnamon instant oatmeal.
I will say that the main complaint I see about the Oats Over Night grab-n-go meals are that they are chunky for straws and too runny for spoons. It's very easy to adjust the milk to oats ratio to get a consistency closer to what you like. While I do use regular straws when I forget mine, I find that the wider and washable "smoothie" straws are perfect.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
I am thrilled that a local family has opened a cafe in a small town near me. The farm-to-table focus along with the home-made breads, biscuits, and desserts are exactly what I've been craving. In addition to the delicious meal options, they offer handmade soaps and hand poured candles. All made with fewer ingredients than mass produced soaps and candles. The great news is that even though these candles and soaps are made locally in my area the Wild Roots Cafe & Co. offers a mail order option so you can consider these for yourself or gifts even if you don't live here.
Just a few years ago, I was living in a small metro apartment and dreaming of moving to a rural setting. I watched gardening and homesteading videos for entertainment, relaxation, and education. And with those videos I tuned out the noise from the adjoining apartments, parking lot, and the frequent police helicopter circling overhead. One of those channels was Wild Wonderful Off Grid. I knew that they were a family working to build their off grid home, raising their children, and raise chickens and sheep. I knew they were in West Virginia. What I didn't know is how close they were to the raw land I had purchased in West Virginia.
Fast forward a few years and my small home was built on my land, I transferred to one of our buildings near here for work, and I am now a West Virginia resident. I continued to watch gardening and homesteading videos in order to make progress toward my goal which is retirement on my land and growing as much as my own food as I am able. I am learning to live a healthier life. Imagine my GREAT surprise when I learn that Josh and Erin from Wild Wonderful Off Grid lives somewhat in this general area AND have built a cafe in a small town near me.
Wild Roots Cafe & Co
The videos show the remodeling process of what was once a flower shop in small town Romney, West Virginia. It has been turned into a cafe that offers coffee, breakfasts, and lunches. So far, I've had the cinnamon rolls (the best I've ever had!) and a BLT. A woman named DeAnna is in charge of the kitchen and her bread recipes are amazing! The cafe only very recently opened. You can learn more about the cafe and shop on their website Wild Roots Cafe & Co.
Hand Poured Candles
The candle selection is poured at the Wild Roots Co. in Romney, WV. I purchased the Appalachian Forest scent which is Balsam Fir, Cypress, and Cedar. I had intended to purchase the "Bare Naked" which is the unscented candle since I struggle with so many perfumes and over-powering scents these days. One whiff of the Appalachian Forest scent had me hooked. I am having no sign of sensitivity to this scent.
Wild Roots offers seasonal scents and holiday scented candles. They have just sold out (online) of their special Mother's Day candle.
About their candles, they say:
size - volume 8.5 oz
wick - cotton (lead and zinc free)
burn time - 40+ hours
wax - 100% soy and made in the USA
Premium non-toxic - phthalate-free
hand-poured in small batches
They also list excellent reminders about general candle care and safety on their page.
Hand Made Soaps
I was so thrilled to learn they were making soaps. I had started to learn to make my own soaps but I'm just too busy currently with work and other obligations. In the meantime, I've wanted to buy locally made soaps from small businesses. I am a firm believer that handmade soaps are far better for our skin than mass-produced soaps. Even better if I can find these soaps locally.
With the publicity of the Wild Roots Cafe opening, there has been a super high demand on the merchandise. As I write this, I notice that several of the soap types are currently sold out. Please don't let that deter you.
When I was at the Cafe, I purchased the patchouli sunrise and the mountain mint. These bars are 4.5 oz. Both have a very short ingredients list: saponified oils of coconut, olive, palm and castor.
In addition to that list of ingredients, the Patchouli Sunrise also has patchouli essential oil, sweet orange essential oil, and Brazilian clay. The Mountain mint includes eucalyptus powder, spinach powder, spurline, peppermint essential oil, and eucalyptus essential oil. I chose both of these soaps for their scent. The Mountain Mint will be perfect when I have colds or allergies. I also like to use peppermint and/or eucalyptus on my skin before I go hiking or camping. I feel as though those scents repel some of the bugs that want to swarm me when I'm outdoors. The Patchouli Sweet Orange is a scent that I've always enjoyed. With my chemical sensitivities, I have to be careful to now use over-powering scents. I am aware that patchouli can be over-powering. But these bars are at a nice level of the scented essential oils; not too soft and not too strong. In my opinion.
As soon as they re-stock I will purchase a bar of the Detox soap. I have used activated charcoal and tea tree soaps in the past. I look forward to getting my hands on a bar of this soap by Wild Roots.
I highly recommend either these candles or soaps as gifts (for someone or for yourself). I am excited about pampering myself with the natural soaps and candles that Wild Roots Cafe & Co has to offer.
Related Links:
Josh and Erin's primary YouTube channel can be found here at Wild Wonderful Off Grid. You can see their home build, home life, the cafe remodel and and more
Wild Roots Cafe & Co has an Instagram account here.
I often find the most updated information about the cafe on the Wild Wonderful Off Grid Instagram account here
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
If you looking for an easy and healthy appetizer to serve at your next gathering, look no further than these easy spinach ball appetizers. These bite-sized delights are packed with nutrients and bursting with flavor. Whether hosting a party or craving a tasty snack, these spinach balls are the perfect choice.
This is one of those recipes we had packed away and had not made for some time. This past Holiday season, Fran was going through some old recipes and found our spinach ball recipe.
We both thought wow we haven't made these in a long time. So, we decided to make them and we're so glad we did.
Spinach Ball Ingredients:
2 cups( 2-10 boxes) frozen chopped spinach
3 large eggs
2 cups seasoned bread crumbs
1/2 cup grated Parmesan Cheese
1/2 teaspoon garlic powder
1/2 cup melted butter
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Thaw and pat dry the spinach.
In a large mixing bowl, combine all ingredients and mix well.
Scoop out portions of the mixture and roll into bite-sized balls.
Place them on a greased cookie sheet or lined with parchment paper.
Bake at 375 degrees for 15 to 20 minutes until they are golden brown and firm to the touch.
Cool for a few minutes before serving.
These spinach balls are a great way to incorporate healthy greens into your diet without sacrificing flavor. Spinach balls are a perfect appetizer for any party or just as a snack.
If we have any leftovers we freeze them. You can take them out of the freezer and pop them in the oven to warm them up for a snack. I like them plain, but you can experiment with different dipping sauces if you like.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
For Bagel lovers (of which I am one), having a special day to celebrate the tasty bagel is delightful.
National Bagel Day is celebrated yearly on January 15.
History of Bagels
Bagels have a long history extending back nearly 500 years to the Jewish families of Poland in the 1600s. They were brought to America by the large Polish-Jewish immigration in the 1800s and thrived in New York City where many of the immigrants settled.
The 'bagel brunch' we still enjoy today began in the early 1900s. It's nearly the same as it was then, consisting of the popular lox, cream cheese, capers, tomatoes and red onions. Other flavors and toppings have evolved over time. It began as a plain bread roll made from yeasted wheat dough that is shaped by hand into a ring, briefly boiled in water, then baked, resulting in a dense, chewy, doughy interior with a browned exterior. Today the basic plain bagel also comes in a variety of flavors, including poppy seed, sesame seed, cinnamon raisin, bagels with berries, and the Everything Bagel.
A Few Fun Bagel Facts
The first bagel began in the 1300s as a Polish obwarzanek, which was a thin, boiled, then baked ring of dough.
In 1610, The first written records about bagels was traced to Krakow, Poland, stating that bagels should be gifted to women soon after childbirth. (A new baby, a new bagel).
By the early 1900s, bagels became wildly popular in the Jewish-immigrant communities of New York City.
By the 1950s, Bagels became an American Staple. Today Bagels are sold in supermarkets everywhere and surpass the donut as an essential breakfast item.
Summary
The original bagel today is still most popular acquired fresh from a bakery the day you wish to eat them. But it is also handy to buy store-bought packages to have available anytime a bagel is desired.
Since bagels have their own special day, be sure to have some bagels on hand for January 15th to celebrate the official 'Bagel Day'.
*Bagel Day Holiday Review is written by Wednesday Elf
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
Every year, on the first weekend in December, our daughter Jamie and the boys come over to help us decorate for Christmas. It's time to rearrange the furniture, get the Christmas tree out of the basement, put it up, and decorate it.
Every year, Fran likes to have a nice breakfast for this festive activity. Normally it's just eggs, bacon, sausage, and some fresh muffins. This year Fran added this delightful homemade baked French toast.
In my post today, I will guide you through how Fran created this sweet, mouthwatering comfort dish of baked French toast.
Ingredients: For Homemade Baked French Toast
1 loaf of French bread
7 to 8 large eggs
1 cup of milk
1/2 cup heavy cream or (half and half)
1 teaspoon of vanilla extract
1/2 teaspoon cinnamon
1/2 cup butter melted
1 cup brown sugar
1/2 teaspoon of salt
Powdered sugar, cinnamon, and brown sugar for the top after baking.
Directions:
Cut the French bread into 1-inch cubes.
Melt the butter, and mix with the brown sugar until the sugar is dissolved.
Pour the mixture into the bottom of a 9x13 baking dish.
Add the cut cubes of French bread into the baking dish and spread evenly.
In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until all is well combined.
Pour the mixture over the French bread, cover, and refrigerate for one or two hours.
Bake at 350 degrees for 45 to 50 minutes until it's golden brown and set in the center.
Sprinkle the powdered sugar, cinnamon, and brown sugar over the top while it's hot right out of the oven.
Serve warm with butter, and maple syrup. We had fresh-cut strawberries and whipped cream for some added treats on top of our baked French toast.
You don't have to wait for the holidays to enjoy this delightful baked French toast. Whether you're hosting a brunch or just treating yourself to a wonderful morning breakfast anytime.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
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