Cooking with Bread / Cinnamon Chip

Overnight French Toast Casserole

Overnight French Toast Casserole

Perfect for Christmas Morning...

French Toast Casserole:

12 slices Great Harvest Challah, Cinnamon Chip or your favorite Great Harvest Bread, cut  in 1" cubes 

1/3 cup Maple syrup

1/2 cup White Sugar

12 Eggs

2 cups Milk

1 tsp Vanilla

 2 (8oz) Cream Cheese, cut in 1" cubes (optional)

1 cup fresh Blueberries (optional)


Blueberry Syrup:

1 cup White Sugar

2 Tbs Corn Starch

1 cup Water

1 cup fresh Blueberries

1 Tbs Butter



We are all so glad that my friend Rita shared this recipe....

For French Toast Casserole:

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes and 1 cup blueberries (or other fruit),  layer with remaining bread cubes.

 In a large bowl, mix the eggs, milk, sugar, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.

 Remove the pan from the refrigerator about 30 minutes before baking. Preheat oven to 350 degrees.

 Cover and bake 30 minutes. Uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.


For Blueberry Syrup:

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter and pour over the baked French toast or place syrup in small pitcher to pass.

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Great Harvest Bread Pudding

Great Harvest Bread Pudding

Bread Pudding

11 cups cubed, stale Great Harvest Cinnamon Chip or Cinnamon Swirl 

3/4 c sugar

3 eggs

2 c cream

1 c milk

1/2 teaspoon cinnamon

1 teaspoon vanilla




2 T butter

2 c powdered sugar

1 teaspoon vanilla

2-4 T milk


Grease 9x13 pan. Add bread cubes. (If your bread is not stale, place pan of bread in 180 degree oven and toss occasionally to dry out bread.) Whisk together sugar, eggs, cream, 1 cup milk, cinnamon, and vanilla in mixing bowl. Pour mixture over bread. Press down on bread crumbs to moisten. Refrigerate for about 2 hours. Bake at 350 degrees for 50-55 minutes or until slightly golden and middle is set. Allow to cool slightly while you make the glaze. To make glaze, beat ingredients in mixing bowl adding milk as needed. Drizzle over slightly warm bread pudding. Serve warm or cold. Store in fridge.


Source: Make Your Taste Buds Dance Original Recipe

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