Kneaders Overnight French Toast

Ingredients

• 1 loaf Kneaders' Chunky Cinnamon bread sliced into 8 pieces
• 8 eggs
• 3 cups milk
• 1 tablespoon brown sugar
• 3/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons butter

Servings: people

Instructions

1. Generously butter a 9x13-inch glass baking dish. Set butter aside
2. Place bread in baking dish. Layer them so all 8 can touch the bottom of the pan to be able to soak up the egg mixture..
3. Combine remaining ingredients in a mixing bowl until completely blended.
4. Pour egg mixture over bread.
5. Cut butter into small pieces and sprinkle over bread.
6. Cover and refrigerate overnight, or for at least 4 hours.
7. Bake uncovered for 45 to 50 minutes at 350 degrees.
8. Serves six to eight people.

   
   

    

   For the Caramel Syrup

   • 1 c. brown sugar
   • 1 c. heavy cream
   • 1 c. light Karo syrup
   • 1 tsp. vanilla

   
   

   
   

   1. For the syrup, combine all the ingredients in a saucepan over medium heat. Stir and heat until the sugar is completely dissolved.
   2. Serve french toast with warm caramel syrup, sliced strawberries, and whip cream or cool whip.

   
   

Sausage and Crescent Roll Casserole

Ingredients

• 1 pound package pork breakfast sausage
• 1 (8-ounce) tube refrigerated crescent rolls
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon Tabasco sauce, I use Chipotle flavor
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 375 degrees and grease a 13x9-inch pan.
2. Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.
3. Unroll crescent roll dough in prepared pan, sealing the seams.
4. Sprinkle sausage and cheese on top of dough.
5. Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.
6. Bake 35 to 40 minutes,