My husband always makes a point to thank me for a meal and say “good dinner” as we eat. (Even if it’s a burnt offering. He is so good to me that way!) But there are some times when he’ll be three bites into supper, and he’ll say “Mmm, this is really good!” That’s when I know we’ve got a keeper. 🙂
This breakfast casserole is one of those recipes! It’s downright delectable, and it’s easy to make – as simple as tearing up the bread slices and pouring on the eggs and milk. The fruit, cream cheese, and cinnamon sugar are an added luxury!
And here’s a smart kitchen tip to file away: Use the ends of your bread loaves for this recipe. I don’t prefer to eat those pieces in sandwiches, so they go moldy in my cupboard if I’m not careful. Stockpile the slices in the freezer instead of throwing them away, and you’ll have enough for a breakfast casserole within a month!
Update: I’ve done a bit of experimenting on this recipe, and I’ve discovered a new version that my family loves! My previous version (here’s the link!) featured chunks of cream cheese and frozen raspberries. Our new favorite melts the cream cheese and blends it in with the fruit. It takes a little more work, but the result is amazing!
8 bread slices, cubed
1/2 (4 oz.) package cream cheese
2 tablespoons of milk
3 packets of stevia
½ teaspoon of vanilla
1/2 cup fruit of choice (It’s amazing with strawberries!)
1½ cups milk
3 Tablespoons sugar (optional)
2 teaspoons cinnamon (optional)
Preheat the oven to 350oF.
Spread the bread cubes in a 9”x9” greased pan.
Melt the cream cheese, and stir in the milk, stevia, and vanilla. Test taste and alter to make it how you like it!
Stir raspberries into the cream cheese mixture and pour evenly over the bread crumbs.
Beat the eggs and milk together and pour into the pan. Gently stir the bread/cream cheese/egg mixture to bring some bread pieces to the top.
Mix the sugar and cinnamon together, and sprinkle the mixture evenly over the casserole for and extra shot of sweetness.
Cover the pan with aluminum foil and bake for 30 minutes; then remove the foil and bake for an additional 30 minutes.
Remove from the oven and let cool for a few minutes. Then enjoy with pancake syrup or refrigerate for a quick breakfast later!
The original version has some nice contrast in taste with the cream cheese and raspberries dotted in, but this new version has the bonus of blending the cream cheesy flavor throughout. See what you like best! 🙂
If only I could bottle up the smell of this apple sauce and keep it around the house all the time! I found the recipe for these apples at Missy Rakes’ blog, Graceful Little Honey Bee, and we love them. They are a staple for our pancake nights now. It works out really well to get these started on the stove and then mix up my pancake batter. By the time my pancakes are finished, the apples are too! I’m including my smaller version below, but you should go over and check out Missy’s blog too. She’s such a blessing!
What You’ll Need:
½ stick butter
2 Tbsp. brown sugar
What To Do:
Place a ½ stick of butter in a small sauce pan to melt over medium heat.
While the butter is melting, core and chop 2 apples into small pieces. (My favorites are Jonagolds – they are so firm and sweet! The red skins give a nice color to this applesauce.)
Put the apples in the sauce pan with the hot butter, and add 2 tablespoons of brown sugar to the mix. Stir until the apples are covered with the butter/sugar mixture.
Cover the apples and let them simmer over medium heat, stirring occasionally. (This is where I usually start making my homemade pancakes!)
Add a dash of cinnamon to the apples about 5 minutes before the pancakes are ready to serve.
The apples are done when they are soft and begin to mash a little as you stir them. It should take about 15 minutes to get them to that point.
We like to eat ours on top of our pancakes with peanut butter and syrup. I hope you enjoy them as much as we do! What sides to you have for pancake nights? I would love to hear your ideas! 🙂
It all started on a whim – the housewife in me was on a “make-it-from-scratch” spree – and now it’s a full-blown conviction that homemade pancakes are really, truly, the best pancakes ever!
I found the Good Old Fashioned Pancakes on Allrecipes.com, and have made just enough tweaks to really make them our own. Maybe it’s the applesauce. Maybe it’s the butter on the griddle. But whatever it is, these pancakes are heavenly!
5 Reasons These Pancakes are a Favorite at Our House…
These pancakes are super easy to make – this is one of those recipes to pull out of your pocket when you need to make a meal fast!
This meal costs next to nothing to make! Ten pancakes cost approximately $1.60 to make if you shop well. That’s $0.16 per pancake!
Breakfast meals double as a great option for supper in the pinch… Our family loves this weekly tradition!
I get to make it from scratch! (Yep, the housewife in me is still thrilled about that… 🙂 )
Having experimented a bit with ingredients and amounts, we’ve officially found a keeper. These pancakes taste amazing!
Makes about 10 pancakes, Cook time approximately 20 minutes.
1 ½ cup flour ($1.29 / 5 lb. bag at Aldi)
3 ½ teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
1 ¼ cup almond milk ($1.99 / half gallon at Aldi) – I use almond milk for our family’s dietary needs. Using regular milk is great too, though it will change the flavor a little.
2 eggs ($0.53 / dozen at Aldi!) – The original recipe only calls for one egg, leaving the pancakes smaller and fluffier. I prefer to have my pancakes larger and flatter, but feel free to play around and find what you like!
3 Tablespoons oil
1 teaspoon vanilla
1/2 cup applesauce ($2.65 / 48 ounces at the Dollar Store) – This ingredient is what really makes these pancakes shine. The flavor from this applesauce is just perfect!
Total Cost: $1.60 for 10 homemade pancakes!
Combine the dry ingredients in a large bowl and whisk together. I find that I’m more likely to get little lumps of baking powder when I don’t whisk… So I recommend taking the extra effort, as those don’t taste very nice! 🙂
Add the wet ingredients and mix until smooth.
Pour 1/3 cup of batter onto a lightly buttered griddle and heat over medium heat. Did you know that the butter is what give the pancakes the pretty brown coloring on top?! Butter might cost more, but I love the effect!
My husband always makes a point to thank me for a meal and say “good dinner” as we get up to do dishes. But there are some times when he’ll be three bites into supper, and he’ll say “Mmm, this is really good!” That’s when I know we’ve got a keeper. 🙂
This breakfast casserole was one of those recipes. A friend shared it with me, and since it was such a hit in our house, I’ll share it again here. I hope you enjoy it as much as we did!
Raspberry French Toast Casserole
What You’ll Need…
– 6 bread slices, cubed
– 1/2 (4 oz.) package cream cheese
– 1/2 cup raspberries
– 5 eggs
– 1½ cups milk
– 3 Tablespoons sugar (optional)
– 2 teaspoons cinnamon (optional)
What To Do…
Preheat your oven to 350 degrees Fahrenheit.
Spread the bread cubes in a 9”x9” greased pan. Cut the cream cheese into small pieces and arrange on the pieces on top of the bread. Sprinkle with raspberries.
Beat the eggs and milk together and pour over the bread.
Mix the sugar and cinnamon and sprinkle evenly over the casserole for an extra shot of sweetness.
Cover the pan with aluminum foil and bake for 30 minutes; then remove foil and bake for an additional 30 minutes.
Enjoy with pancake syrup immediately or refrigerate overnight for a quick breakfast.
Feel free to change the recipe up to fit your family’s tastes. I’ve heard that blueberries are really good in here, and I’m sure others would be yummy as well. Let me know what you try!
Breakfast Casseroles are new to me, but this one went over so well, I would love to try more. Any suggestions? What are your favorites?