Peanut Butter Banana French Toast

I made this Sunday morning for breakfast.  It was amazing...rich...and filling.  It was definitely an every once in awhile breakfast treat.  I am not a huge fan of French toast... but this was so good.

Ingredients -

6 slices of Texas toast (thick bread from Trader Joe's)

1 banana

1/2 cup of peanut butter

2 eggs

2/3 cup milk

2 tsp. vanilla

2 tsp. cinnamon

butter or Pam cooking spray for toasting

powdered sugar to sprinkle

syrup

Directions -

-Preheat a skillet or griddle.

-Spread peanut butter on one side of each slice of bread.

-Slice your banana into thin slices

-Cover three slices of the bread with the bananas.

-Make into sandwiches.

-Beat the eggs with the milk, vanilla, and cinnamon.

-Dip each sandwich into the egg batter

-Place in buttered skillet or griddle

-Flip once one side is crispy

-Cut sandwiches in half

-Serve with a sprinkle of powdered sugar and syrup


I am linking up -

Glazed Cinnamon Apple Bundt Cake

Here is a super easy recipe you can make for breakfast or as a dessert.  My recipe it below but essentially I took this cinnamon roll cake recipe, added apples to it, and baked it in a bundt pan.  My brother-in-law went apple picking yesterday and brought a bunch of apples over so I had been looking for something to make with them.  My husband suggested an apple cake and that's where I came up with this recipe.

Ingredients -

-1 box of yellow cake mix + the ingredients it calls for {mine called for 3 eggs, 1 cup of water, and 1/2 c. oil}

-1 cup of light brown sugar

-4 T of cinnamon

-3 large apples - peeled and chopped
-2 cups confectioners sugar
-warm water

Directions -

-Preheat your oven to 350 degrees.  Grease your pan.

-Mix up your cake batter.

-Mix the cinnamon and brown sugar in a small bowl.

-Make sure your apples are peeled and finely chopped.

-Pour 1/2 of the cake batter into the pan.

-Cover with the apples.

-Cover the apples with about 3/4 of the cinnamon/brown sugar mixture.

-Cover with the remaining cake batter.

-Sprinkle the top with the remaining cinnamon/brown sugar mixture.

-Bake as directed on the back of the box until a knife inserted come out clean.

-Let the cake cool for 10 minutes and then turn it over onto a plate.

-Gradually add teaspoons of warm water to the confectioner's sugar until you get a smooth/thick glaze (probably 4-5T).

-Pour over the cake.

-Slice and serve.

Easy Sausage Gravy Recipe

This is my dad's favorite breakfast.  Growing up my grandmother and aunt used to make it all of the time for us.  My sister and I loved it too.  Yesterday on my way to visit my parents my dad called to ask if he picked up the ingredients at the store if I would make it for him.

So this morning I got up early and made a big pot of sausage gravy.  The recipe is super simple.

You Will Need -

-1 pound of breakfast sausage

- 1 cup of all purpose flour

- 1/2 gallon - 1 gallon of whole milk (depending on how much you want to make)

Directions -

Brown the sausage over medium heat in a large pot.  Then add a cup of flour to sop up the grease from the sausage.  Mash and stir it into the sausage and grease until it is all absorbed.  Then add 1/2 gallon - a gallon of milk.  Continue to cook over medium heat until the gravy starts to thicken, then stir, and add salt and pepper.  Repeat stirring and letting it sit for a bit until you get the consistency you desire.  I like to serve it pretty thick.  Then you can serve it over white toast or biscuits.

It definitely isn't the healthiest of breakfasts...but it sure is tasty.

Recipe - Baked French Toast Casserole

This is a fabulous make ahead dish that is perfect for weekend breakfasts.  I loved it.  Chris thought it was too 'eggy'.  Madison refused to eat it.  Trust me - it was fabulous and tasted like dessert.

Ingredients-

-6 whole Eggs

-1 cup Whole Milk
-½ cup Whipping (heavy) Cream
-¾ cups Sugar
-2 Tablespoons Vanilla Extract


Topping-

-½ cups All-purpose Flour

-3/4 cups Firmly Packed Brown Sugar
-2 teaspoons Cinnamon
-¼ teaspoons Salt
-1 stick Cold Butter, Cut Into Pieces

-1 container cream cheese frosting

Directions -

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt.  Add butter pieces and mix into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with warm cream cheese frosting.