I love the beginning of the month. Why you ask? Well, it’s because of the Secret Recipe Club. SRC members get matched with another blogger, but you don’t know who that person is until the Reveal Day. This month, I was matched with Anna from bcmom’s kitchen.
I love the into on her blog: “In this age of fast food and busy schedules, it seems almost a thing of the past. I have worked to find recipes which are not only good, but EASY! A lot of the recipes here can be prepared ahead of time. That way you can do the work when you have the time instead of waiting until the dinner hour when things seem to be most hectic. Most of these recipes use ingredients you should already have on hand. So check your pantry and GET COOKING!! “
Good, but easy cooking- I’M IN!
With the snow day last week, I thought a brekfast casserole would be just the ticket, and this French Toast Casserole did not disappoint. It was scrumptious and the perfect way to start a lazy day at home
Of course, this was serving one. We definitely went back for round two!
- 12 slices wheat bread
- 8 oz reduced-fat cream cheese, cubed
- 2 tbs sugar
- 1 tsp cinnamon
- 1 dozen eggs
- 2 cups skim milk
- 1/3 cup light syrup
- Prep time: 10 minutes
- Cook time: 1.5 hours
- Servings: 8
- Difficulty: easy
Spray a 9x13 casserole dish with cooking spray, and then line with half of the cubed bread. Next, drop the cream cheese over the bread.
In a small bowl, mix sugar and cinnamon and sprinkle half of it over cream cheese and bread. Layer the rest of the bread and then sprinkle the sugar and cinnamon over the entire casserole so far.
In another (larger) bowl, mix eggs, milk, and syrup. Beat well, and pour over the casserole, making sure it seems into all the edges. Cover and refrigerate overnight.
The next morning, remove the casserole from the fridge a half hour before cooking. Preheat the oven to 350 degrees. Bake for 40 minutes covered, and then ten minutes uncovered.
Serve with even more syrup on top!