Hello readers! I’m hoping to get back into the swing of things around this blog. I’ve missed blogging, but seriously, there are only 24 hours in the day and when I ran out of time, blogging was the first thing to get pushed aside. I have lots to catch you all up on: trips, recipes, farm happenings, and of course my family! The twins are 6 months old already! Crazy!
So for starters, I’m going to share a new recipe with you. This kind of happened by accident. I was at Sam’s Club buying groceries one day and I picked up some of the cinnamon raisin bread that Kevin likes. Well, it was the wrong kind. It was 100% whole wheat and him and the boys didn’t care for it as toast. So I said we could try it in an egg bake and see what happens!
Well, it turned out pretty good! And Hudson and Axten liked it too! So, here’s a really easy breakfast that is perfect for school days. Leftovers also heat up well in the microwave. You just mix it up the night before and put it in the refrigerator overnight. Then pop it in the oven the next morning and you’ll have a delicious breakfast ready in about an hour! Enjoy!
- 1 loaf of cinnamon raisin bread (I used Pepperidge Farm 100% Whole Wheat)
- 8 eggs
- 2 cups of skim milk
- 1 teaspoon vanilla extract
- ¼ cup light brown sugar
- Sprinkle of cinnamon
- Syrup (optional)
- Tear up the pieces of bread and place in a greased 8x11" pan.
- Beat eggs, milk, vanilla, and brown sugar together in a large bowl.
- Pour over the bread.
- Sprinkle cinnamon across the top.
- Use a spoon to squish the bread so it is entirely covered with the egg mixture.
- Cover and place in the refrigerator overnight.
- The next morning, preheat oven to 350 degrees.
- Bake for 45-55 minutes or until the middle is baked through.
- Serve immediately with warm syrup! Enjoy!