Season’s Eating

I have been so busy living life that I haven’t had a chance to blog about it!  Holidays are so hectic around here.  I had most of the family here for Thanksgiving weekend. I knew I would be cooking all day and eating all weekend–I wanted something fast, easy, affordable and festive to serve my family for breakfast.

I picked these up in the reduced bread bin at the Big Box store. I tucked them in the freezer ready when I needed them. These breads make fantastic french toast but I wanted something different.

The night before we cubed the bread, browned some maple sausage and assembled our special breakfast.

1/2 loaf of the bread, 6 eggs, 1 cup cream, dash of vanilla and a pinch of salt. Place your cubed bread in an 8 inch cassarole and pour the custard over. Sprinkle your sausage on top. Cover with a bit of plastic wrap and park in the fridge overnight.

Next morning heat your oven to 375


While your coffee brews, bake for 35 to 45 min. until the egg puffs around your sweet and savory breakfast.  Warm some maple syrup and maybe serve with a dollop of  whipped cream.


Paper plates or gramma’s china. Pour yourself a second cup and enjoy.

Sincerely, Sara

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