No, this won’t become a cooking/recipe website, just sharing what brings joy and diversifying a bit – SOUL food – as everything is spiritual. I had so much fun with the Tomato Pie … on to breakfast. Yes fruit and yogurt would be a good choice, too – I do believe in a healthy diet – at times though our body needs some comfort food.
So Ingredients needed:
- “Leftover” bread
- Hazelnut coffee creamer
- For the topping: 2-3 tablespoons butter and 1-3 cup brown sugar
Prep time, 15 minutes. Let rest, 1-12 hours. Bake time, 1 hour.
I take old bread loaf ends -you’d be amazed at how yummy end pieces become- and/or any leftover bread (like that odd hamburger bun, dinner roll or biscuits) from the freezer. Usually it’s a mix of wheat, Hawaiian bread, sourdough, etc. – anything will work.
Cube bread, add cinnamon. If you like cinnamon, 2+ tablespoons. No sugar needed (the creamer has it).
Mix/blend 4-5 eggs and at least 1 cup hazelnut coffee creamer. Stir until all pieces seem saturated. Place in 8×8 (or larger) pan and let rest/refrigerate for an hour or overnight.
While you can grease the pan, usually it cuts and comes out fairly nicely. Bake for 30 minutes at 350 degrees. It may puff up depending upon bread used/soak time.
Melt 2-3 tablespoons butter and a 1/3 cup brown sugar. It will be a bit thick – you don’t need to boil. You can even add a splash of coffee creamer to make a bit more consistent. Top hot casserole and return to oven for 30 more minutes.
Remove from oven and let cool for at least 11 minutes yet will stay warm for an hour. Serve with a smile.
The top will be crispy sweet and the bread will be somewhere between French toast and spoon bread like. Makes a great brunch item or even dessert.
I’ve played with this recipe for over a year now. I’ve used cut up can biscuits, made homemade dough, added a layer of honey nut cream cheese spread in the middle, tried different soaking and toppings (like granola), etc. Regardless, all that’s left is…