Love and Peaches, from our kitchen to yours . . . .
Julie’s Overnight Breakfast Casserole
1 lb. sausage or crisp bacon
6 slices white bread
2 cups whole milk
8 oz. block mild or medium cheddar cheese
1 teaspoon dry mustard
Brown sausage (or bacon) and drain. Let cool. Break bread into little pieces. Shred one 8-ounce block of mild or medium cheddar cheese (Don’t use pre-shredded, it’s too dry).
In a large mixing bowl, combine all ingredients. Pour into greased 9×13 casserole dish. Cover and refrigerate overnight.
The next morning, bake uncovered at 350º for 45 minutes to 1 hour. It’s done when it’s dark brown around the edges and puffy in the center. You want to bake it long enough so the eggs are not runny.
Serves 6-8 depending on your serving size.
Gaye’s Overnight French Toast Casserole
1 loaf French bread
3/4 tsp. salt
1 T. vanilla extract
2 cups milk
2 T. butter plus enough to grease dish
Ground cinnamon to taste
Butter a 9×13 casserole dish. Cut bread into inch-thick slices (about 1″) and arrange in a single layer in the dish.
In a large mixing bowl, blend eggs, milk, salt and vanilla. Mix thoroughly and pour over bread.
Cover and refrigerate overnight.
The next morning, uncover dish and dot bread with the 2 tablespoons butter cut into small pieces. Sprinkle with Cinnamon to taste.
Bake at 350º for 45-50 minutes, until bread is puffy and slightly brown. Serve with real maple syrup.
For another tasty French Toast Recipe, check out a new blog we like, My King Cook, https://mykingcook.com/how-to-make-french-toast/ ENJOY!
Join us next week for the latest Peach Pick and Peach Pit. After reading ours, comment and tell us yours!