Monday, September 14, 2015

Overnight French Muffin Casserole

Forgot to post this yesterday.  I had 2 blueberry muffins and a handful of mini pumpkin muffins that didn't move for some reason this past week.  I hate spending all this money on organic ingredients/food and tossing them so I decided to replace them for bread in a French toast casserole I sometimes make.  The kids devoured it!  Not even a photo to share it went so quick!

Sliced muffins to size of piece of bread and layered in casserole dish.  Mixed cup of milk, 2 eggs, pinch of vanilla together and poured over it.  Put plastic wrap on and put in fridge over night.

Sunday morning I made a streusel topping for it -- some flour, brown sugar and mixed through butter until crumbly and sprinkled on.  Tossed on some raspberries and blueberries and baked at 350 for 30 mins. No syrup needed.  Awesome.

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